BITTERNESS OF SWEET-PEPPER (CAPSICUM-ANNUUM-L) .1. BITTER COMPOUNDS PRODUCTION DURING HEAT-TREATMENT OF SWEET-PEPPER

被引:0
|
作者
PRIBELA, A
PIRY, J
KAROVICOVA, J
KOVACOVA, M
MICHNYA, F
机构
来源
NAHRUNG-FOOD | 1995年 / 39卷 / 01期
关键词
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Bitter compounds production in fresh green sweet pepper fruits was studied. The fruits were extracted with isobutanol and the extracts sensory evaluated. The threshold concentrations were compared with the one of chinine hydrochloride. The proportion of these values expresses a bitterness value. It was found that the bitter compounds content in fresh pepper was dependent on the variety and the maturity degree. Relative bitterness values of fresh pepper (varieties Jubilantka, PCR, and Rubin) ranged from 11 to 19.5 x 10(-4). The values were higher in green immature fruits. The dependency of bitter compounds production on heating-treatment duration was examined. The longer was the treatment the higher was the pepper bitterness value at 80 degrees C, reaching the maximum of about 19% after 85 min comparing with the control. Nevertheless, holding the treatment on for next 3h caused the bitterness lowering to the value higher by about 4% than the control. Similarly at 100 degrees C, the bitterness raised by 18.3% in 2h and lowered to about 3% in 2h comparing with the control. The conclusions, important for canning practice, are given.
引用
收藏
页码:83 / 89
页数:7
相关论文
共 50 条
  • [1] CYTOKININS AND LEAF DEVELOPMENT IN SWEET-PEPPER (CAPSICUM-ANNUUM-L)
    ULVSKOV, P
    NIELSEN, TH
    SEIDEN, P
    MARCUSSEN, J
    PLANTA, 1992, 188 (01) : 70 - 77
  • [2] CHEMICAL WEED-CONTROL IN IRRIGATED SWEET-PEPPER (CAPSICUM-ANNUUM-L)
    ADIGUN, JA
    LAGOKE, STO
    KARIKARI, SK
    TROPICAL PEST MANAGEMENT, 1991, 37 (02): : 155 - 158
  • [3] THE EFFECTS OF INTERFRUIT COMPETITION ON THE SIZE OF SWEET-PEPPER (CAPSICUM-ANNUUM-L) FRUITS
    ALI, AM
    KELLY, WC
    SCIENTIA HORTICULTURAE, 1992, 52 (1-2) : 69 - 76
  • [5] OBTENTION OF HAPLOID PLANTS THROUGH INVITRO ANDROGENESIS IN SWEET-PEPPER (CAPSICUM-ANNUUM-L)
    SIBI, M
    DUMASDEVAULX, R
    CHAMBONNET, D
    ANNALES DE L AMELIORATION DES PLANTES, 1979, 29 (05): : 583 - 606
  • [6] EFFECT OF PREANTHESIS TEMPERATURE ON THE SIZE AND SHAPE OF SWEET-PEPPER (CAPSICUM-ANNUUM-L) FRUIT
    ALI, AM
    KELLY, WC
    SCIENTIA HORTICULTURAE, 1993, 54 (02) : 97 - 105
  • [7] EFFECT OF WATER-STRESS ON THE LIPID AND FATTY-ACID COMPOSITION OF SWEET-PEPPER (CAPSICUM-ANNUUM-L)
    ELSAYED, H
    JOURNAL OF AGRONOMY AND CROP SCIENCE, 1992, 169 (03) : 161 - 168
  • [8] COMBINING ABILITY IN SWEET-PEPPER (CAPSICUM-ANNUUM L VAR GROSSUM SENDT)
    GILL, HS
    THAKUR, PC
    THAKUR, TC
    INDIAN JOURNAL OF AGRICULTURAL SCIENCES, 1973, 43 (10): : 918 - 921
  • [9] PURIFICATION AND PARTIAL CHARACTERIZATION OF AN ACID BETA-FRUCTOSIDASE FROM SWEET-PEPPER (CAPSICUM-ANNUUM-L) FRUIT
    MICHAUD, D
    SEYE, A
    DRIOUICH, A
    YELLE, S
    FAYE, L
    PLANTA, 1993, 191 (03) : 308 - 315
  • [10] Evidence for two types of phosphate translocators in sweet-pepper (Capsicum annuum L) fruit chromoplasts
    Quick, WP
    Neuhaus, HE
    BIOCHEMICAL JOURNAL, 1996, 320 : 7 - 10