Abstract
Red bell peppers were stored in a salt-free, acidified cover solution with sulfite as a microbial preservative. The texture retention of stored peppers was evaluated as a function of pH, acid, calcium, blanch treatment, and growing conditions of the peppers. Field-grown peppers softened at a faster rate than greenhouse-grown peppers and exhibited more variability in their ability to maintain texture during storage. Improved firmness retention of red peppers stored at 30 degrees C was observed when the pH was adjusted to be in the range of 3.4-3.8, when at least 5 mM calcium was added to the peppers, and when red peppers were blanched at 75 degrees C for at least 1 min.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 5
Claim · model-written summary
Field-grown peppers softened faster than greenhouse-grown peppers during storage.
Verbatim
e0“Red bell peppers were stored in a salt-free, acidified cover solution with sulfite as a microbial preservative”
e1“Field-grown peppers softened at a faster rate than greenhouse-grown peppers and exhibited more variability in their ability to maintain texture during storage”
Claim · model-written summary
Field-grown peppers showed more variability in their ability to maintain texture during storage.
Verbatim
e0“Red bell peppers were stored in a salt-free, acidified cover solution with sulfite as a microbial preservative”
e1“Field-grown peppers softened at a faster rate than greenhouse-grown peppers and exhibited more variability in their ability to maintain texture during storage”
Claim · model-written summary
Adjusting the cover solution pH to 3.4-3.8 improved firmness retention of red peppers stored at 30 degrees C.
- Taxon
- red peppers
Capsicum annuum var. annuume2 - Treatment
- pH was adjusted to be in the range of 3.4-3.8e2
- Outcome
- firmness retentione2
- Direction
- Improvede2
- Qualifier
- stored at 30 degrees Ce2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Improved firmness retention of red peppers stored at 30 degrees C was observed when the pH was adjusted to be in the range of 3.4-3.8”
Claim · model-written summary
Adding at least 5 mM calcium to the peppers improved firmness retention during storage at 30 degrees C.
- Taxon
- red peppersCapsicum annuum var. annuume2
- Treatment
- at least 5 mM calciume3
- Outcome
- firmness retentione2
- Direction
- Improvede2
- Value
- 5 mMe3
- Qualifier
- stored at 30 degrees Ce2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Improved firmness retention of red peppers stored at 30 degrees C was observed when the pH was adjusted to be in the range of 3.4-3.8”
e3“when at least 5 mM calcium was added to the peppers”
Claim · model-written summary
Blanching red peppers at 75 degrees C for at least 1 min improved firmness retention.
- Taxon
- red peppersCapsicum annuum var. annuume4
- Treatment
- blanched at 75 degrees Ce4
- Outcome
- firmness retentione2
- Direction
- Improvede2
- Value
- 75 degrees Ce4
- Qualifier
- for at least 1 mine4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Improved firmness retention of red peppers stored at 30 degrees C was observed when the pH was adjusted to be in the range of 3.4-3.8”
e4“and when red peppers were blanched at 75 degrees C for at least 1 min”
The same questions in other papers
calcium atom · quality: postharvest · Capsicum annuum (sweet pepper)Results differ
7 papers in the same direction as this paper · 2 in the opposite direction
- no effect
- negative
- positive
6 papers more in this group
See all 10 papers →processing · quality: postharvest · Capsicum annuum (sweet pepper)Positive and negative results
8 papers in the same direction as this paper · 2 in the opposite direction · 1 reporting no difference from an alternative
- negative
- no effect
- no effect
8 papers more in this group
See all 12 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.