ISHS Acta Horticulturae 747: VIII International Symposium on Protected Cultivation in Mild Winter Climates: Advances in Soil and Soilless Cultivation under Protected Environment
QUALITY CHANGES OF PAPRIKA TYPES DURING THE STORAGE IN HUNGARY |
| Authors: | M.G. Pankotai, I. Komsa, ZS. Fustos |
| Keywords: | pepper, vitamin C, peroxidase enzyme, weight loss, firmness, packing |
| Abstract:
The sweet pepper (paprika) is one of the most important vegetable crops in Hungary, it has excellent nutritive value. In our presentation, we show the results of a storage trial with different paprika types. The crops were grown in unheated plastic tunnel and harvested in September. The examined pepper types were: White Cecei, Californian, Pritamin and Kapia, everyone popular in Hungarian production and consumption. The paprika samples were stored on 6°C during 3 weeks. Some of samples were stored without packing, the second part in unventillated cellophane bag, the third part in microperforated cellophane bag. Measured parameters were the weightloss of crops, the vitamin C content and the peroxidase enzyme activity. On the base of our results in the samples picked in half-matured level the vitamin C content has increased during the first period of storage. After that the processes of dissimilation and aging became, and the vitamin C content has decreased. In the samples picked in full-matured level the vitamin C content has decreased at the 2nd week of storage. The changes in POD activity were very similar than changes founded in vitamin C content. The POD activity in samples picked in half-maturity level has increased in the first period of storage, after than decreased. The POD activity in full-matured fruits were stable low, have changed slightly. The samples without package had higher weight loss, there firmness decreased quickest, scored worst by organoleptic test. The samples stored in unventillated cellophane bag had lower weightloss, there firmness decreased slowest, but a big ratio of crops decayed, the health-like peppers had bad rotten smelt. The samples in microperforated bag kept their quality parameters, the decay of crops was the lowest, and in the organoleptic test the samples had high scores. Summarizing our results, we recommend this packing method. | |
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