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Content of carotenoid pigments in red bell peppers depending on the duration of frozen storage and the thawing method

 

 

 

Key words: 

carotenoids, peppers, freezing, thawing, mathematical models.

Summary

The primary source of carotenoids in the human diet are yellow – and red-coloured vegetables and fruits. One of the richest natural sources of carotenoids is the red bell pepper containing approx. 7 mg 100 g-1 of the edible part. The aim of the study was to evaluate the effect of frozen storage time and thawing method carotenoid pigments content in peppers. In addition, an attempt was made to mathematically describe the changes occurring in the content of carotenoid pigments in the tested bell peppers, depending on the duration of storage and the thawing method. The research material was a red pepper varieties California, purchased in one of the markets in the city of Gdynia. Pepper, diced 1 cm on a side, placed in commonly used in the retail distribution polyethylene bags. Each package contained 150  200 g of product. Slicing peppers, weighing, packaging and welding retail packaging was carried out at room temperature. The test material was frozen and stored for 20 weeks at temperature 255.15 K  (-18°C). Before freezing and four-week cycles during storage, the content of carotenoid pigments was determined in the test material by the Lichtenthaler method. Before performing indications vegetables thawed at temperature 5°C, 20°C, and in a microwave oven. The results were verified statistically by two-way analysis of variance (ANOVA) ata significance level α = 0.05 and subjected to a regression analysis using LINEST function in Microsoft Office Excel 2010 software. The parameters of the equations of curves defining changes to the tested characteristics depending on the duration of storage and the thawing method were determined by the smallest square method. The experimental data allowed us to demonstrate a significant effect of time frozen storage and thawing methods on the content of carotenoid pigments in the stored frozen red pepper. Bell peppers thawed at a temperature of 278.15 K (5°C) had the highest content of carotenoids, while peppers thawed at a temperature of 293.15 K (20°C) had the lowest content of these pigments. Greater universality for the forecasting of changes to the content of carotenoids in frozen bell peppers was found for a linear model when employing the method of thawing in the air at a temperature of 278.15 K (5°C) and a model based on the exponential function for the air method at a temperature of 293.15 K (20°C) and the microwave method.
 

dr inż. Tomasz PUKSZTA dr hab. inż. Aneta OCIECZEK, prof. nadzw. AMG mgr Marta KORPOWSKA

Gdynia Maritime University Faculty of Entrepreneurship and Quality Science Department of Commodity Science and Quality Management ul. Morska 81-87, Gdynia, 81-225, Poland e-mails:  This email address is being protected from spambots. You need JavaScript enabled to view it.This email address is being protected from spambots. You need JavaScript enabled to view it., This email address is being protected from spambots. You need JavaScript enabled to view it.
 

 

 

 

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