Influence of pasteurization process and storing on bioactive compound content in pickled red pepper fruits from organic and conventional production
2009
Hallmann, E. | Rembialkowska, E.,SGGW, Warszawa (Poland); Wydzial Nauk o Zywieniu Czlowieka i Konsumpcji, Katedra Zywnosci Funkcjonalnej i Towaroznawstwa, Zaklad Zywnosci Ekologicznej | Lipowski, J. | Marszalek, K. | Jasinska, T.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland); Zaklad Technologii Przetworow Owocowych i Warzywnych
Therefore it was important to conduct the presented experiment. In the experiment two cultivars of sweet red pepper (Roberta and Berceo) from organic and conventional cultivation were used. Fruits of all cultivars were picked up in this same maturity time and processed. After the pickling process fruits were divided into three groups: fresh (after pickling), pasteurized and pasteurized and stored 6 month. Fruit samples of each group were freeze-dried and chemically analyzed. The content of dry matter, witamin C, flavonoles, fenolic acids and carotenoids were carried out. The results obtained showed that pickled red pepper from organic production contained more vitamin C, flavonoles, fenolic acids, carotenoids and dry matter than the products from conventional production. After pickling process the organic samples were still richer in vitamin C, flavonoles, fenolic acids, lutein and dry matter than conventional ones. After storage period the content of bioactive compounds in the products has decreased; a decline was stronger in the organic samples than in the conventional ones
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