Effect of site and storage conditions on quality of industrial fresh pepper |
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| Authors: | Marcos Guerra Ricardo Magdaleno Pedro A Casquero |
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| Institution: | 1. Department of Agrarian Engineering and Sciences, University of León, Av. Astorga s/n, 24400 Ponferrada, León, Spain;2. Department of Agrarian Engineering and Sciences, University of León, Av. Portugal 41, 24071 León, Spain |
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| Abstract: | The commercial expansion of roasted pepper as a high market value product have made that the period of time in which canning industries process the fresh pepper fruits needs to be extended. Fresh sweet pepper (Capsicum annuum L.) destined for industry grown in different sites was cold stored in order to analyse the effect of different sites and storage conditions on the quality of the product at harvest and during storage. Storage during 10 days at 8 °C was the best storage condition to improve quality of pepper destined for industry, because colour was improved, weight loss (1–1.6%) was lower than maximum permissible and decay incidence was only between 0% and 2.3%. Harvest should be delayed until pepper reaches the red state in order to increase the quality of the fruit. However, these results suggest that pepper growers should assure a high content of Ca (>0.6 g kg−1) in the soil to avoid a high incidence of decay during storage when a late harvest is needed to guarantee the enhancement of colour in pepper fruit destined for industry. These storage conditions are in accordance with those found to improve the sensory quality of roasted pepper. |
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| Keywords: | Pepper Cold storage Site Fruit quality Colour Texture |
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