Impact of Long-Term Storage on Polyphenol Oxidase Activity, Ascorbic Acid, and Chlorophyll Content in Blanched and Frozen Green Bell Peppers (C. annuum L. var. grossum)
Makaleler > Tam Makale · 2026
Yazarlar: Yeşim ELMACI
JOTAF Journal of Tekirdag Agricultural Faculty, Hakemli Üniversite Dergisi, Uluslararası, Scopus, 2026, cilt 23, ss 508-519
Özet
Green bell peppers (California Wonder - C. annuum L., var. grossum) are widely used in various processed products in the food industry. Therefore, it is important to store it for a long time without losing its quality characteristics so that it can be used not only in its season but throughout the year. To extend the shelf life of peppers and preserve their quality attributes, different methods such as blanching, freezing, and frozen storage are used in the industry. Previous studies have examined the effects of blanching and short-term freezing; however, the impact of blanching followed by long-term frozen storage on the quality of California Wonder peppers has not been investigated. This study aimed to examine the quality changes in California Wonder (C. annuum L., var. grossum) green bell peppers subjected to water blanching under different conditions (control (C), 75°C-2 min, 75°C-3 min, 90°C-65 sec) during a 12-month long-term frozen storage period at -18°C. For this purpose, protein content, polyphenol oxidase (PPO) enzyme activity, ascorbic acid, and chlorophyll content were determined in the samples. It was found that the protein content in blanched samples significantly decreased compared to the control. PPO enzyme activity increased during the storage period, while ascorbic acid and chlorophyll content showed a significant decrease (p