Open AccessPRESTORAGE MOISTURE CONTENT AFFECTS COLOR LOSS OF GROUND PAPRIKA ( Capsicum annuum L.) UNDER STORAGE
Author(s) -
OSUNAGARCIA JORGE A.,
WALL MARISA M.
Publication year - 1998
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1998.tb00520.x
Subject(s) - capsicum annuum , water content , horticulture , food science , moisture , chemistry , biology , pepper , engineering , geotechnical engineering , organic chemistry
Ground paprika samples from cultivars ‘B‐18’; and ‘NuMex Sweet’; were adjusted to different prestorage moisture contents and stored under ambient temperature (19C–24C) and humidity (24–42%). Moisture content, water activity, extractable color, and surface color were determined before storage and then monthly for four months. Prestorage moisture contents equilibrated during storage. At the end of the storage period all samples had about 10% moisture content. Samples with 6% or 9% prestorage moisture content had 92% and 90% extractable color loss, respectively, for ‘B‐18’; paprika and 84% and 83% color loss for ‘NuMex Sweet’; paprika, respectively. In contrast, samples stored at higher moisture contents had less color loss. Color loss after four months storage was 53% and 32% for ‘B‐18’; and 51% and 30% for ‘NuMex Sweet’; at 15% and 18% prestorage moisture contents, respectively. Surface color was also affected by moisture content.