title: Factors Influencing texture retention of salt-free, acidified, red bell peppers during storage.
abstract: Red bell peppers were stored in a salt-free, acidified cover solution with sulfite as a microbial preservative. The texture retention of stored peppers was evaluated as a function of pH, acid, calcium, blanch treatment, and growing conditions of the peppers. Field-grown peppers softened at a faster rate than greenhouse-grown peppers and exhibited more variability in their ability to maintain texture during storage. Improved firmness retention of red peppers stored at 30 degrees C was observed when the pH was adjusted to be in the range of 3.4-3.8, when at least 5 mM calcium was added to the peppers, and when red peppers were blanched at 75 degrees C for at least 1 min.
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Raleigh, North Carolina 27695-7624, USA.
authors.forename: Lisa M
authors.initials: LM
authors.lastname: Papageorge
authors.forename: Roger F
authors.initials: RF
authors.lastname: McFeeters
authors.forename: Henry P
authors.initials: HP
authors.lastname: Fleming
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology; D002122:Calcium Chloride / Q000494:pharmacology; D002212:Capsicum / Q000254:growth & development; D005519:Food Preservation; D005942:Gluconates / Q000494:pharmacology; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D019563:Mechanics; D012996:Solutions; D013447:Sulfites; D014675:Vegetables
chemical_list: D005942:Gluconates; D012996:Solutions; D013447:Sulfites; D002122:Calcium Chloride; D019342:Acetic Acid; C030691:gluconic acid