Abstract
Drying and pretreatment play key roles in reducing postharvest losses and improving food security. High humidity hot air impingement blanching (HHAIB) was employed in the present work to pretreat red peppers and its effects on natural micro flora, quality and drying characteristics of red pepper were evaluated. Results showed that the aerobic bacteria were decreased to1.72 log CFU/g; meanwhile, the mold and yeast populations were under the detection limit (<1.0 log CFU/g) after blanching for 30 s. Moreover, HHAIB treatment enhanced the drying rate, and the drying time was reduced by 14%-29% compared to the untreated samples. Weibull model precisely described the drying behavior of red pepper. HHAIB treatment (within 30 s) caused the decreases in ascorbic acid contents. At the same time, there was no significant (p > 0.05) effect on the surface color and natural pigment contents. The findings indicate that HHAIB pretreatment is a promising technique for increasing red pepper microbial safety and drying rate.
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Claims 8
Claim · model-written summary
Blanching for 30 s decreased aerobic bacteria in red pepper to 1.72 log CFU/g.
- Taxon
- red pepper
Capsicum annuum var. annuumt0 - Treatment
- blanching for 30 se0
- Outcome
- aerobic bacteriae0
- Direction
- decreasede0
- Value
- 1.72 log CFU/ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Results showed that the aerobic bacteria were decreased to1.72 log CFU/g; meanwhile, the mold and yeast populations were under the detection limit (<1.0 log CFU/g) after blanching for 30 s”
t0“red pepper (Capsicum annuum L.) drying”
Claim · model-written summary
Blanching for 30 s brought mold and yeast populations under the detection limit (<1.0 log CFU/g).
- Taxon
- red pepperCapsicum annuum var. annuumt0
- Treatment
- blanching for 30 se0
- Outcome
- mold and yeast populationse0
- Direction
- under the detection limite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Results showed that the aerobic bacteria were decreased to1.72 log CFU/g; meanwhile, the mold and yeast populations were under the detection limit (<1.0 log CFU/g) after blanching for 30 s”
t0“red pepper (Capsicum annuum L.) drying”
Claim · model-written summary
HHAIB treatment reduced drying time of red pepper by 14%-29% compared with untreated samples.
- Taxon
- red pepperCapsicum annuum var. annuumt0
- Treatment
- HHAIB treatmente1
- Outcome
- drying timee1
- Direction
- reducede1
- Value
- 14%-29%e1
- Comparator
- untreated samplese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“HHAIB treatment enhanced the drying rate, and the drying time was reduced by 14%-29% compared to the untreated samples”
t0“red pepper (Capsicum annuum L.) drying”
Claim · model-written summary
HHAIB treatment enhanced the drying rate of red pepper.
- Taxon
- red pepperCapsicum annuum var. annuumt0
- Treatment
- HHAIB treatmente1
- Outcome
- drying ratee1
- Direction
- enhancede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“HHAIB treatment enhanced the drying rate, and the drying time was reduced by 14%-29% compared to the untreated samples”
t0“red pepper (Capsicum annuum L.) drying”
Claim · model-written summary
The Weibull model precisely described the drying behaviour of red pepper.
- Taxon
- red pepperCapsicum annuum var. annuumt0
- Outcome
- drying behaviore2
- Value
- preciselye2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Weibull model precisely described the drying behavior of red pepper”
t0“red pepper (Capsicum annuum L.) drying”
Claim · model-written summary
HHAIB treatment within 30 s decreased ascorbic acid contents in red pepper.
- Taxon
- red pepperCapsicum annuum var. annuumt0
- Treatment
- HHAIB treatment (within 30 s)e3
- Outcome
- ascorbic acid contentse3
- Direction
- decreasese3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“HHAIB treatment (within 30 s) caused the decreases in ascorbic acid contents”
t0“red pepper (Capsicum annuum L.) drying”
Claim · model-written summary
HHAIB treatment within 30 s had no significant effect on surface color and natural pigment contents of red pepper.
- Taxon
- red pepperCapsicum annuum var. annuumt0
- Treatment
- HHAIB treatment (within 30 s)e3
- Outcome
- surface color and natural pigment contentse4
- Direction
- no significante4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“HHAIB treatment (within 30 s) caused the decreases in ascorbic acid contents”
e4“At the same time, there was no significant (p > 0.05) effect on the surface color and natural pigment contents”
t0“red pepper (Capsicum annuum L.) drying”
Claim · model-written summary
HHAIB pretreatment is a promising technique for increasing microbial safety and drying rate of red pepper.
- Taxon
- red pepperCapsicum annuum var. annuumt0
- Outcome
- microbial safety and drying ratee5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“HHAIB pretreatment is a promising technique for increasing red pepper microbial safety and drying rate”
t0“red pepper (Capsicum annuum L.) drying”
The same questions in other papers
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See all 12 papers →processing · physiology: pigments · Capsicum annuum (sweet pepper)Results agree
1 paper in the same direction as this paper
- no effect
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.