Effect of refrigerator positions on quality of fresh-cut pepper

DOI

10.2991/icadme-15.2015.122How to use a DOI?

Keywords

fresh cut; pepper; refrigerator; texture

Abstract

The effect of refrigerator position in the same layer on the quality of fresh-cut pepper was evaluated. The temperatures of the front and rear in the same layer were different. The front temperature was about 0.5 oC higher than the rear temperature. The soluble solid content of the front pepper was higher than that of the rear pepper, while the Vc content of the front pepper was lower than that of the rear pepper. The texture of the front pepper was similar to that of the fresh pepper. Hence, the front position was a good option for the storage of fresh-cut pepper.

Copyright

© 2015, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Y. Ma
AU  - C. Zhang
AU  - A. Yang
AU  - Y. Wang
AU  - X. Zhao
PY  - 2015/10
DA  - 2015/10
TI  - Effect of refrigerator positions on quality of fresh-cut pepper
BT  - Proceedings of the 5th International Conference on Advanced Design and Manufacturing Engineering
PB  - Atlantis Press
SP  - 604
EP  - 608
SN  - 2352-5401
UR  - https://doi.org/10.2991/icadme-15.2015.122
DO  - 10.2991/icadme-15.2015.122
ID  - Ma2015/10
ER  -