Effect of refrigerator positions on quality of fresh-cut pepper
Authors
Y. Ma, C. Zhang, A. Yang, Y. Wang, X. Zhao
Corresponding Author
Y. Ma
Available Online October 2015.
- 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/).
Cite this article
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 -