Lisa M. Papageorge

Works (1)

Updated: July 5th, 2023 15:59

2003 journal article

Factors influencing texture retention of salt-free, acidified, red bell peppers during storage

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(5), 1460–1463.

By: L. Papageorge n, R. McFeeters n & H. Fleming n

author keywords: Capsicum annuum; acetic acid; gluconic acid; sodium metabisulfite
MeSH headings : Acetic Acid / pharmacology; Calcium Chloride / pharmacology; Capsicum / growth & development; Food Preservation; Gluconates / pharmacology; Hot Temperature; Hydrogen-Ion Concentration; Mechanics; Solutions; Sulfites; Vegetables
TL;DR: Improved firmness retention of red peppers stored at 30 degrees C was observed when the pH was adjusted to be in the range of 3.4-3.8, and when at least 5 mM calcium was added to the peppers. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

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