Changes in Fruit Characteristics after Brining of Pickling Pepper (Capsicum annuum. L) Cultivars

Changes in Fruit Characteristics after Brining of Pickling Pepper (Capsicum annuum. L) Cultivars

The purpose of this research was to determine changes in characteristics after brining fruits of various pepper cultivars. Peppers were 7 cultivars which were 'Sierra Fuego' and 'Umgi' in jalapeno type, 'Piccante a Mazzetti' in cherry type, 'Robustini' and �...

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Veröffentlicht in:Weon'ye gwahag gi'sulji 2006-06, Vol.24 (2)
Hauptverfasser: Lee, S.Y. (Gyeonggi Agricultural Research and Extension Services, Hwaseong, Republic of Korea), Sim, S.Y. (Gyeonggi Agricultural Research and Extension Services, Hwaseong, Republic of Korea), Seo, M.W. (Gyeonggi Agricultural Research and Extension Services, Hwaseong, Republic of Korea), Lee, S.W. (Gyeonggi Agricultural Research and Extension Services, Hwaseong, Republic of Korea), Lim, J.W. (Gyeonggi Agricultural Research and Extension Services, Hwaseong, Republic of Korea), Lee, Y.B. (University of Seoul, Seoul, Republic of Korea)
Format: Artikel
Sprache:kor
Schlagworte:
CAPSAICIN
CAPSAICINA
CAPSAICINE
color degree
free sugar
PECTINAS
PECTINE
PECTINS
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Beschreibung
Zusammenfassung:The purpose of this research was to determine changes in characteristics after brining fruits of various pepper cultivars. Peppers were 7 cultivars which were 'Sierra Fuego' and 'Umgi' in jalapeno type, 'Piccante a Mazzetti' in cherry type, 'Robustini' and 'Serenade' in ancho type, and 'Peperone thor' and 'Corno di Toro Giallo' in wax type. After brining, the amounts of water and EDTA soluble pectins were lower in cv. 'Sierra Fuego' and 'Umgi' than the others, and were the highest in 'Robustini'. Insoluble pectins were the highest in cv. 'Sierra Fuego', and decreased in all cultivars after brining.
ISSN:1226-8763