Development of a new fresh-like product from ‘Lamuyo’ red bell peppers using hurdle technology

A new, fresh-like product from ‘Lamuyo’ red bell peppers has been developed by combining partial dehydration and modified atmosphere packaging. The effects of different processing and storage conditions on the quality and shelf life of the partially dehydrated peppers were studied. Neither chlorine nor blanching treatments affected the quality of the dehydrated product. The best results were obtained with peppers cut in eight longitudinal strips (2–3 cm width), washed with tap water and dried for 6 h at 80 °C and 10% RH. After this treatment, peppers did not need to be rehydrated for consumption. Whereas N2 and air-packed samples were spoiled after 5 and 10 d of storage at 8 °C, respectively, an atmosphere with 3 ml/100 ml O2 and 5 ml/100 ml CO2 yielded the best results during the storage period. Under these conditions, all the physicochemical parameters studied remained stable and the ready-to-eat pepper strips were found to keep good aroma, visual quality and global impression. At the same time, the shelf-life was extended up to 18 days at 8 ± 1 °C, limited mainly by fungal growth and the development of off-odors inside the packages. ► Combined treatments were effective in extending the shelf-life of red cut peppers. ► Drying (6 h, 80 °C, 10% RH) reduced the Aw and water content of the samples. ► Best results were achieved with fruits cut in 8 longitudinal strips (2–3 cm width). ► Blanching did not affect the drying process, quality, or shelf-life of the product.