[The value of Polish field grown sweet pepper cultivars for freezing and pickling].
Raw and blanched sweet pepper and frozen goods and pickles produced of blanched and non-blanched vegetable were evaluated after 6-month storage, the following cultivars of Polish origin being used in the screening: Bryza, Ino, Jantar, Kano, Kujawianka, Passat, Sono, and Zefir. The compared cultivars differed by the level of analysed indices. The variability range of dry matter content was 25%, of sugars 23%, of starch 97%, of protein 25%, of mineral constituents 24%, and of vitamin C 40%. The blanching of the raw material reduced the content of sugar by 11%, raw protein by 8%, mineral constituents by 14%, and vitamin C by 18%. The freezing and 6-month storage of frozen sweet pepper did not significantly affect its chemical composition, except vitamin C whose level was decreased by 17% on the average in the case of freezing non-blanched raw material, and by 22% when blanched sweet pepper was used. The pickling and storage of pickles significantly reduced the content of vitamin C, the losses amounting to 58% in products of non-blanched and to 67% in these of blanched fruit. The lossesin protein content were relatively small while and increase in the content of dry matter, sugars, and ashy constituents was due to additives in the marinade. The process of blanching sweet pepper before freezing ensure the preservation of proper smell and taste. Hence, this treatment has to be regarded as indispensable prior to the longterm storage of frozen vegetables. In the case of pickling the blanching has no favourable effect on the organoleptic qualities. The highest organoleptic values was in pickles and frozen goods of Kujawianka, the scores being 4.5 each, however no statistical differences were found for products of Kano, Sono, Bryza, and Zefir.
Lisiewska
Z
Z
Katedry Surowców i Przetwórstwa Owocowo-Warzywnego Akademii Rolniczej, Krakowie.
Kmiecik
W
W
Jaworska
G
G
D001205:Ascorbic Acid / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D005519:Food Preservation / Q000379:methods*; D005628:Frozen Foods; D011044:Poland; D011506:Proteins / Q000032:analysis; D014675:Vegetables / Q000737:chemistry*
D002241:Carbohydrates; D011506:Proteins; D001205:Ascorbic Acid
Przydatność krajowych odmian słodkiej papryki gruntowej do produkcji mrozonek i marynat.