title: Rapid softening of acidified peppers: effect of oxygen and sulfite.
abstract: Evidence was found for two previously unreported, nonenzymatic reactions that affected texture retention in acidified red bell peppers. First, oxygen was found to cause rapid softening of the pepper tissue such that it lost at least 40% of the initial tissue firmness within 2 weeks after acidification. Second, sulfite added to the acidified peppers prevented the softening caused by oxygen. Combined addition of sulfite and calcium chloride resulted in better retention of tissue firmness during extended storage than the addition of either component by itself.
authors.affiliation: Agricultural Research Service, U.S. Department of Agriculture, and Department of Food Science, North Carolina State University, Raleigh, NC 27695-7624, USA. rfm@unity.ncsu.edu
authors.forename: Roger F
authors.initials: RF
authors.lastname: McFeeters
authors.forename: Lisa M
authors.initials: LM
authors.lastname: Barrangou
authors.forename: Amy O
authors.initials: AO
authors.lastname: Barish
authors.forename: Sabine S
authors.initials: SS
authors.lastname: Morrison
mesh_terms: D002212:Capsicum / Q000737:chemistry*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005519:Food Preservation / Q000379:methods*; D005524:Food Technology; D005638:Fruit / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D010100:Oxygen / Q000494:pharmacology*; D013447:Sulfites / Q000494:pharmacology*
chemical_list: D013447:Sulfites; D010100:Oxygen