Acidification of Brined Cherry Peppers
| Autor: | Henry P. Fleming, M. A. Daeschel, D. M. Pharr |
|---|---|
| Rok vydání: | 1990 |
| Předmět: |
Dye penetration
biology fungi food and beverages chemistry.chemical_element Ripening Penetration (firestop) biology.organism_classification Oxygen Horticulture Capsicum annuum Acetic acid chemistry.chemical_compound chemistry Botany Pickling lipids (amino acids peptides and proteins) Solanaceae Food Science |
| Zdroj: | Journal of Food Science. 55:186-192 |
| ISSN: | 1750-3841 0022-1147 |
| DOI: | 10.1111/j.1365-2621.1990.tb06049.x |
| Popis: | Rates and routes of acetic acid penetration into nonheated cherry peppers (Capsicum annuum) were determined by monitoring pH over time at ten interior areas. The pH was determined for fresh red and green peppers, brined peppers, and brined peppers that had been exposed to oxygen prior to brining. The pH measurements, scanning electron microscopy, and dye penetration observations indicated that the primary avenue for acid penetration was through the stem into the placenta. The last area to become acidified (pH < 4.6) was the interior of the fruit wall. Peppers that had been exposed to oxygen were more rapidly acidified (24 hr) as compared to those not exposed to oxygen (150 hr). |
| Databáze: | OpenAIRE |
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