Effect of Shredding Modes on the Deterioration of the Quality of Partially Processed Pepper Fruits

Abstract

The effect of shredding modes on the storage stability of partially processed pepper fruits was investigated with reference to physiological and chemical changes. Bell pepper fruits were prepared as quarter (quartered lengthwise), line (cut lengthwise with 10mm maximum width), ring (cut crosswise with 10mm width) and fine (cut 'Line' with 10mm length) styles, and packaged hermetically in low density polyethylene bags (0.02mm thick.), followed by holding at 1°C and 20°C. (1) The fine pepper softened and decayed quickly from cut surface, then the line and the quarter ones followed. The deterioration of the circle ones was significantly slow among them but faster than whole pepper. It was obvious that not only the ratio of the wounded area, but also the wounded direction had an effect on the deteriorating rate. (2) The O₂ concentration in the polyethylene bags decreased, and CO₂ and ethylene concentrations increased during storage. The degree of the changes almost coincided with the deterioration rate, and the circle pepper showed less change than the line one. (3) There was a little change in chlorophyll, ascorbic acid, phenol and free amino acid contents in shredded peppers in spite of the rapid deterioration during storage, and there was little difference among the treatments.