جستجوی مقالات مرتبط با کلیدواژه « Pepper » در نشریات گروه « صنایع غذایی »

Today, packaging in the modified atmosphere is used as one of the newest types of packaging to increase the shelf life of fruits and vegetables. Sweet peppers, as a rich source of vitamin C, are one of the most perishable vegetables that require proper transportation and care for shelf life and quality. The shelf life of pepper is limited due to the rapid loss of water during long storage, and the sensitivity to frostbite and common spoilage by Botrytis and Alternaria microorganisms. Therefore, by optimizing the durability of this product, it can be possible to lower a large amount of its waste.
In this study, the effect of packaging in a modified atmosphere with three gas combinations containing a combination of conventional gas (which contains 21% oxygen, 0.03% carbon dioxide and 78% nitrogen), the primary gas composition consists of 10% oxygen, 5% carbon dioxide And 85% nitrogen and secondary gas composition consisting of 5% oxygen, 10% carbon dioxide and 85% nitrogen in polyethylene film and maintaining at 8 °C and 95% relative humidity on some properties of belly pepper was evaluated.
The effects of these treatments were evaluated in a completely randomized design with factorial experiment and three replications on traits such as weight loss, texture hardness, pH and solids content during 0, 10, 20, 30 and 40 days after harvest. The results showed that, after each storage period, 5% oxygen treated and 10% carbon dioxide treated treatments were better suited for maintaining quality characteristics for pepper, due to more carbon dioxide and lower respiration, and generally keeping the product in packaging with Modified atmosphere, preserving quality and prolonging its shelf-life

The useful shelf life of belly pepper fruit is very short by the loss of visual and tissue quality as well as contamination with microorganisms. The most common microorganisms are effective in the spoilage of pepper are Botrytis, Alternaria and soft fungi and bacterial rottenness. These problems reduce exports and increase waste during post-harvest and transportation phases. At present, a set of chemicals is used to maintain the freshness and quality of crops that can have adverse effects on the consumer. Therefore, in order to reduce post-harvest lesions of belly pepper, in the present study, the effect of ozone gas treatment on storage and some quantitative and qualitative characteristics of pepper as a factorial experiment and in a completely randomized design during 40 days of storage in a warehouse with a temperature of 8 degrees Celsius was studied. The results showed that ozone treated pepper fruits at a concentration of 1 ppm compared to untreated and treated fruits at a concentration of 5 ppm, had lower weight loss, soluble solids and surface mold-yeast rot and higher hardness. In general, it can be concluded that continuous ozone treatment at 1ppm concentration increases shelf life and preserves the quality of sweet pepper fruits.

Regarding to the necessity of vegetable consumption, it is necessary to examine the extent to which the nutrient content of vegetables changes during different processes. In this study the effect of various procedures; washing, blanching and six-month storage was evaluated on total phenolic, vitamin C, ash and mineral content and antioxidant activity. Two methods using boiled water or steam for blanching and domestic and semi-industrial for freezing were applied. The results showed that washing did not have any significant effect on vitamin C and total phenolic content, antioxidant activity and firmness in pepper while blanching caused a considerable reduction in these parameters as vitamin C reduced from 1498.6 in fresh pepper to 1025.4 in the samples blanched by boiled water and 392.2 mg/ 100 g db in pepper blanched by steam. Antioxidant activity also reduced from 70.5% in fresh pepper to 58.6% and 57.1% in the samples blanched by boiled water and steam, respectively. The findings revealed that washing and the type of freezing did not have any significant effect on amount of vitamin C, phenolic compounds, antioxidant activity and stiffness whereas blanching showed a significant effect.

The purpose of this study was to compare two clean-up methods i.e. immunoafinity and multifunctional (MycoSep) columns in determining aflatoxins (B1, B2, G1 and G2) in black, white and red pepper samples with high performance liquid chromatography (HPLC). Blank samples of black, white and red pepper were spiked with 1, 5 and 10 ng/g of the toxins. The spiked samples were cleaned up by applying MycoSep and immunoaffinity and recovery values were determined. Preparing six samples of pepper from the market, aflatoxins were measured by both of the clean-up methods in each of the afore mentioned samples. Data were analysed by analysis of variances. When the immuniaffinity column was applied, the recovery values ranged from 69.8±6.6 for G2 to 101.5±5.7 for B1. By applying mycocep column the recovery was ranging from 70.9±3.4 for G2 to 97±8.8 for B1. Data analysis showed that there were no significant differences between recovery values and mycotoxn content in real samples applying immunoaffinity or mycocep. Both methods were found effective.