Quality of red sweet peppers (Capsicum annuum) during frozen storage*

Abstract

The effect of 3 methods of blanching, namely low temperature long time (LTLT), high temperature short time (HTST) and mixed (LTLTIHTST) on the antioxidant constituents of red sweet peppers (Capsicunl nnnzizrm L.) was studied during 2003-04 coilsecutively over. Phenolics were the most stable of the antioxidant, followed by (3- carotene. Ascorbic acid suffered the maximum losses during storage. Frozen peppers blanched by two step or mixed method retained, 34.25% of ascorbic acid, 60Yb of /3 - carotene and 90.65% of total phenols. Higher stability of dietary antioxidants and low drip loss in frozen peppers suggests that feasibility of using mixed method of blanching for improving the quality of frozen peppers.