Factors Influencing texture retention of salt-free, acidified, red bell peppers during storage.

@article{Papageorge2003FactorsIT,
  title={Factors Influencing texture retention of salt-free, acidified, red bell peppers during storage.},
  author={Lisa M Papageorge and R F Mcfeeters and Henry P. Fleming},
  journal={Journal of agricultural and food chemistry},
  year={2003},
  volume={51 5},
  pages={1460-3}
}
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… CONTINUE READING