1991 Volume 17 Issue 4 Pages 146-151
Partially processed pepper fruits were prepared cutting lengthwise from apex to stem end with 10mm width (line slice) and crosswise with 10mm width (ring slice). They and whole fruits were sealed in polyethylene bags (0.02mm thickness) and stored at 1°C and 20°C Softening and decay of cut surface were accelerated by cutting, and the deterioration rate of line slices was obviously faster than that of ring slices.
As the sample for chemical analysis, pulp of 1mm thickness from cut surface was used. Contents of alcohol insoluble substances and phenols showed no change in whole fruits, while those in line and ring slices increased a little at early period of storage at both temperature. Free amino acid content of both slices decreased during storage, whereas it increased in whole fruits. Changes in these compounds, however, no difference was observed between ring and line slices.
Difference by shredding direction was obvious in the change of pectic substances. Hydrochloric acid soluble pectin content in line slices decreased drastically showing 90% reduction in 2 days at 20°C as compared with 50% reduction of ring slices.
