Physicochemical Factors Affecting Firmness of Pasteurized Jalapeno Pepper Rings

Gu, Yian; Howard, Luke R.; Wagner, A.

doi:10.1111/j.1745-4557.1999.tb00275.x

Cited by 13 publications

(15 citation statements)

References 10 publications

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“…Some authors have found an increase of fruit firmness with fruit age (Gu et al, 1999;Tadesse et al, 2002); however, we observed a similar increase with maturation only for saline treatments and a decrease with maturation for control fruits. This must be taken into account when selecting the optimum maturation stage of the peppers for harvest, since, if saline water has been used for irrigation, red peppers are more appropriate than green ones from the point of view of better post-harvest conservation and prevention of injury by manipulation.…”

Section: Discussioncontrasting

confidence: 51%

The effect of salinity on yield and fruit quality of pepper grown in perlite

Navarro¹,

Garrido

Flores

et al. 2010

Span. j. agric. res.

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To determine the effect of irrigation with saline water (15 and 30 mM NaCl) on yield and quality of peppers, plants were grown hydroponically under greenhouse conditions in perlite, a common growing medium used for commercial cultivation. Fruits were collected in three states of maturity (green, turning and red states) and the changes in fruit quality that take place during these maturity stages were studied also, in order to find the optimal harvest time, with respect to fruit quality. With these moderate salinity levels, there was a linear relationship between NaCl concentration and reduction of the total yield of pepper. Although the number of marketable fruits was strongly reduced with regard to the total fruit number, the marketable yield did not decrease in the same proportion due to the increase of mean marketable fruit weight. Although salinity also reduced the fruit size, the number of marketable fruits was the more important cause of marketable yield reduction. The climatic conditions of the spring-summer season produced a high incidence of blossom-end rot, this being the main cause of the marketable yield reduction with the saline treatments. The red state of pepper fruits was the most appropriate since these fruits had greater firmness than turning or green fruits when cultivated under moderate salinity, as well as higher total soluble solids values.Additional key words: blossom-end rot, Capsicum annuum, marketable yield, maturity state, total yield. ResumenEfecto de la salinidad en la producción y la calidad de los frutos y de pimiento cultivado en perlita Para determinar el efecto del riego con agua salina (NaCl 15 y 30 mM) en la producción y la calidad de pimiento, se cultivaron en invernadero plantas de pimiento en perlita, un sustrato utilizado comercialmente. Los frutos se cosecharon en tres estados de maduración (verde, en viraje y rojo) y se estudiaron los cambios que tienen lugar durante estos estados de maduración en la calidad del fruto, a fin de encontrar el momento óptimo de recolección. Con estos niveles de salinidad, se encontró una relación linear entre la concentración de NaCl y la reducción de la producción total de pimiento. Mientras que el número de frutos comerciales se redujo drásticamente respecto al número total de frutos, la producción comercial no disminuyó en la misma proporción, debido al aumento del peso medio de frutos comerciales. Aunque la salinidad también redujo el tamaño del fruto, el número de frutos comerciales fue la principal causa de la reducción de la producción comercial. Las condiciones climáticas de primavera-verano produjeron una alta incidencia de pudrición apical, siendo la principal causa de la reducción de la producción comercial con los tratamientos salinos. Bajo condiciones de salinidad, el estado de maduración rojo para los frutos de pimiento fue el más apropiado, ya que estos frutos tuvieron mayor firmeza que los verdes o los que estaban virando, además de mayores valores de sólidos solubles totales.Palabras clave adicionales: Capsicum annu...

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Section: Discussioncontrasting

confidence: 51%

The effect of salinity on yield and fruit quality of pepper grown in perlite

Navarro¹,

Garrido

Flores

et al. 2010

Span. j. agric. res.

View full text Add to dashboard Cite

show abstract

“…Result of this study supported the findings of Tadesse et al (2002), who reported that pericarp thickness of capsicum increased with fruit age and was positively correlated with fruit firmness. The relationship between pericarp thickness and fruit firmness was also confirmed by Gu et al (1999) in Jalapeno pepper. Values in each column followed by the same letter (s) are not significantly different at 5% level.…”

Section: Flesh Firmnessmentioning

confidence: 55%

Changes in physicochemical attributes of sweet pepper (Capsicum annum L.) during fruit growth and development

Rahman

Halim

Chowdhury

et al. 2014

Bangladesh J. Agric. Res

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Changes in physicochemical attributes of sweet pepper var. 'BARI Misti Morich-1' during fruit growth and development were studied. Capsicum flowers were tagged on the day of anthesis and fruits were harvested at three days interval started on 33 days after anthesis (DAA) until 48 DAA, when turned to light green colour. Length, diameter, and weight of fruits were linearly increased from 33 DAA to 48 DAA. Dry matter content, TSS, firmness, and shelf life of fruits were also gradually increased with lengthen the harvesting time from flower anthesis and reached from 5.1 to 7.3%, 4 to 5%, 7.1 to 14.5 kgf cm -2 and 9.6 days to 21.3 days, respectively, from 33 DAA to 48 DAA. However, ascorbic acid content of fruits was sharply decreased from 68 to 56 mg/100g from first harvest to last harvest, respectively. Hue angle declined with time while chroma and lightness values increased with fruit maturity. Considering all physical and nutritional characteristics and shelf life along with sensory evaluation scores, fruits of BARI Misti Morich-1 was found suitable to harvest after 45 days of anthesis, when they attained length 12.2 cm, diameter 8.8 cm, and weight 191g. Moreover, fruits were crispier, glossy with attractive colour and flavour and contained 58 mg/100g ascorbic acid at this maturity stage.

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“…In the present study, a softer pickled pepper may be due to hydrolysis of pectic substances caused by acetic acid (Howard et al, 1994;Gu et al, 1999), which would be supported by the high solute gain (sodium chloride + acetic acid) achieved in PV treatments (Fig. 2).…”

Section: Firmness Parametersmentioning

confidence: 85%

“…The acceleration of mass transfer in dehydration-impregnation processes, like pickling, may be done through agitation or higher temperatures (Rastogi and Raghavarao, 1994;Panagiotou et al, 1998;Ozen et al, 2002). However, these factors have limited application in the pickling process, due to the corrosiveness of the pickling solutions, and corrosion resistance material needs, in addition to the adverse effect of temperature and acidity on product texture (Howard et al, 1994;Gu et al, 1999).…”

Section: Introductionmentioning

confidence: 98%