Effects of sodium metabisulfite and storage temperature treatments on quality of pepper during storage
1992
Hartuti, N. | Sinaga, R.M. (Balai Penelitian Hortikultura, Lembang (Indonesia))
A study of storage temperature (5 degree C, 10 degree C and 15 degree C) and dipping with Na2S2O5 (0 percent and 1 percent) were observed as to the effect on weight loss, moisture content, ascorbic acid changes. There were significant differences on all treatments. Pepper with dipping sodium metabisulfite one percent before stored and stored in cool room with 10 degree C was better quality and it the keep ability was up to 49 days
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