Quality of fresh white pepper during the short storage
2001
Pankotai, M.
The high percent of fresh pepper are coming from protected cultivation. The product from glasshouse and plastic tunnels are more valuable and expensive. For this reason the consumers make higher demand on keeping quality of appearance and inner content of pepper fruit. We have studied the quality of the pepper during short storage for a few years at the famous growing cooperation Arpad Agrar Ltd in Szentes. The most important results are the following. The keeping quality of white pepper depend on the maturity at the harvest time. The optimal matured red pepper keeps the firmness, water content and colour the longest time. The pepper from early harvest can't store long time, but the over-matured crop has the worst storage result. The vitamin C content as a very important value of the fresh pepper. It is highest in the fully matured red pepper but the white pepper type with red coloration is commercially unqualified. The optimal temperature during the short storage is 8øC
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