Physico-chemical characterization of 'Zarco HS' yellow bell pepper for different ripeness stages
Autor(a) principal: | |
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Data de Publicação: | 2007 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Scientia Agrícola (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162007000100003 |
Resumo: | The bell pepper presents alterations in its composition and its properties with the process of senescence during ripening. These composition and textual factors are part of the quality of the fruit and therefore of the selection. This permits the correct knowledge of the factors necessary for post-harvest measures, so that they can be adequately applied. The aim of this study is to analyze the 'Zarco HS' yellow pepper at various levels of ripeness taking into account its physico-chemical properties (titratable acidity, pH, total soluble solids, water content, and ascorbic acid), in order to understand this behavior during the ripening process. Bell peppers were separated based on their yellow percentage, which varied from 0% to 100%, and for each percentage five fruits were chosen as replicates. They were compared to 0%, 25%, 50%, 75% and 100% levels of ripening, due to the difficulty of the methodology in identifying the smaller differences between coloring. The 'Zarco HS' yellow bell pepper presents greater levels of soluble solids and lower levels of malic acid as the percentage of external yellow coloring increases. The yellow bell peppers, especially when totally yellow, represent an important source of vitamin C. |
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Physico-chemical characterization of 'Zarco HS' yellow bell pepper for different ripeness stagesCapsicum annuumqualityripeningThe bell pepper presents alterations in its composition and its properties with the process of senescence during ripening. These composition and textual factors are part of the quality of the fruit and therefore of the selection. This permits the correct knowledge of the factors necessary for post-harvest measures, so that they can be adequately applied. The aim of this study is to analyze the 'Zarco HS' yellow pepper at various levels of ripeness taking into account its physico-chemical properties (titratable acidity, pH, total soluble solids, water content, and ascorbic acid), in order to understand this behavior during the ripening process. Bell peppers were separated based on their yellow percentage, which varied from 0% to 100%, and for each percentage five fruits were chosen as replicates. They were compared to 0%, 25%, 50%, 75% and 100% levels of ripening, due to the difficulty of the methodology in identifying the smaller differences between coloring. The 'Zarco HS' yellow bell pepper presents greater levels of soluble solids and lower levels of malic acid as the percentage of external yellow coloring increases. The yellow bell peppers, especially when totally yellow, represent an important source of vitamin C.Escola Superior de Agricultura "Luiz de Queiroz"2007-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162007000100003Scientia Agricola v.64 n.1 2007reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USP10.1590/S0103-90162007000100003info:eu-repo/semantics/openAccessAntoniali,SilviaLeal,Paulo Ademar MartinsMagalhães,Ana Maria deFuziki,Rogério TsuyoshiSanches,Julianaeng2007-05-28T00:00:00Zoai:scielo:S0103-90162007000100003Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2007-05-28T00:00Scientia Agrícola (Online) - Universidade de São Paulo (USP)false |
dc.title.none.fl_str_mv |
Physico-chemical characterization of 'Zarco HS' yellow bell pepper for different ripeness stages |
title |
Physico-chemical characterization of 'Zarco HS' yellow bell pepper for different ripeness stages |
spellingShingle |
Physico-chemical characterization of 'Zarco HS' yellow bell pepper for different ripeness stages Antoniali,Silvia Capsicum annuum quality ripening |
title_short |
Physico-chemical characterization of 'Zarco HS' yellow bell pepper for different ripeness stages |
title_full |
Physico-chemical characterization of 'Zarco HS' yellow bell pepper for different ripeness stages |
title_fullStr |
Physico-chemical characterization of 'Zarco HS' yellow bell pepper for different ripeness stages |
title_full_unstemmed |
Physico-chemical characterization of 'Zarco HS' yellow bell pepper for different ripeness stages |
title_sort |
Physico-chemical characterization of 'Zarco HS' yellow bell pepper for different ripeness stages |
author |
Antoniali,Silvia |
author_facet |
Antoniali,Silvia Leal,Paulo Ademar Martins Magalhães,Ana Maria de Fuziki,Rogério Tsuyoshi Sanches,Juliana |
author_role |
author |
author2 |
Leal,Paulo Ademar Martins Magalhães,Ana Maria de Fuziki,Rogério Tsuyoshi Sanches,Juliana |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Antoniali,Silvia Leal,Paulo Ademar Martins Magalhães,Ana Maria de Fuziki,Rogério Tsuyoshi Sanches,Juliana |
dc.subject.por.fl_str_mv |
Capsicum annuum quality ripening |
topic |
Capsicum annuum quality ripening |
description |
The bell pepper presents alterations in its composition and its properties with the process of senescence during ripening. These composition and textual factors are part of the quality of the fruit and therefore of the selection. This permits the correct knowledge of the factors necessary for post-harvest measures, so that they can be adequately applied. The aim of this study is to analyze the 'Zarco HS' yellow pepper at various levels of ripeness taking into account its physico-chemical properties (titratable acidity, pH, total soluble solids, water content, and ascorbic acid), in order to understand this behavior during the ripening process. Bell peppers were separated based on their yellow percentage, which varied from 0% to 100%, and for each percentage five fruits were chosen as replicates. They were compared to 0%, 25%, 50%, 75% and 100% levels of ripening, due to the difficulty of the methodology in identifying the smaller differences between coloring. The 'Zarco HS' yellow bell pepper presents greater levels of soluble solids and lower levels of malic acid as the percentage of external yellow coloring increases. The yellow bell peppers, especially when totally yellow, represent an important source of vitamin C. |
publishDate |
2007 |
dc.date.none.fl_str_mv |
2007-02-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162007000100003 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162007000100003 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0103-90162007000100003 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Escola Superior de Agricultura "Luiz de Queiroz" |
publisher.none.fl_str_mv |
Escola Superior de Agricultura "Luiz de Queiroz" |
dc.source.none.fl_str_mv |
Scientia Agricola v.64 n.1 2007 reponame:Scientia Agrícola (Online) instname:Universidade de São Paulo (USP) instacron:USP |
instname_str |
Universidade de São Paulo (USP) |
instacron_str |
USP |
institution |
USP |
reponame_str |
Scientia Agrícola (Online) |
collection |
Scientia Agrícola (Online) |
repository.name.fl_str_mv |
Scientia Agrícola (Online) - Universidade de São Paulo (USP) |
repository.mail.fl_str_mv |
scientia@usp.br||alleoni@usp.br |
_version_ |
1748936460493389824 |