Laikymo sąlygų įtaka vienametės paprikos (Capsicum annuum L.) vaisių kokybei

Abstract

The investigations were carried out in August 2013, in Aleksandras Stulginskis University, in the Centre of Agricultural and Forestry Joint Research, Quality and Safety of Food Raw Materials laboratory. The object of research was red and yellow pepper fruit (Capsicum annuum L.). The aim was to determine the influence of the storage conditions on the quality of different colors pepper fruit (Capsicum annuum L.). Using the standard methods the chemical composition of pepper fruit was determined: soluble solids %, ascorbic acid mg kg-1, potassium mg kg-1, and nitrate mg kg-1. The highest level of soluble solids and potassium was found in red pepper fruit at 5 0C temperature – respectively 5,20 % and 171,75 mg kg-1. The highest level of ascorbic acid was determined in red pepper fruit, which were hold at 5 0C and 20 0C temperature – respectively 97,00 and 81,52 mg kg-1. The minimum amount of nitrate (22,46 mg kg-1) was found in yellow pepper fruit, which were hold at 20 0C temperature.