Technical Conditions Of Nonthermal Procession And Preservation On Greenness Protection To Green Pepper

Capsicum is an important crop in our country. And green pepper, as a widely planted variety of Capsicum, is a kind of popular edible vegetable because of its abundant nutriments and pleasing color. However, the utilizing of green pepper is hindered because the technical problem to process green pepper is unfathomed. Only a few processed products of it can be found now. In this paper, for finding a novel and effective way to utilize green pepper more sufficiently, the greenness protection and preservation experiments to green pepper were set up and studied systemically. PartⅠStudy of the Greenness Protection to Green Pepper Color preservation with metallic ion was adopted to study the effect of greenness protection to green pepper. The influence of some factors such as ionic concentration, temperature, time, and liquid/solid ratio to the technical condition was studied. According to the results of the experiments we got the optimum condition of greenness protection to unflayed green pepper as follow: ionic concentration of Cu 400ppm, liquid/solid ratio 4∶1, temperature 70℃, pH value 5,time 2h. The technical condition of greenness protection to flayed green pepper was as follow: temperature 75℃, ionic concentration of Cu 400ppm, liquid/solid ratio 3∶1, time 30min or temperature 75℃, ionic concentration of Cu 300ppm, liquid/solid ratio 4∶1, time 40min. After greenness protection the green pepper could remain a pleasing greenness and have a good organic state after 7d's preservation at the condition of temperature37℃, humidity 85%, nature light. PartⅡStudy of Nonthermal Procession and Preservation to Green Pepper The bactericidal function of some food component was taken into consideration to study their effects on procession and preservation of green pepper which had been processed by greenness protection. These factors include garlic,ginger,salt. According to the results of the experiments we got the optimum condition of nonthermal procession and preservation to greenness protected pepper as follow: pickling 24h with 17% salt, dehydrating 30~40% water, adding 20% garlic, 15 ginger and proper oil, pH value 4, vacuum packed. At this condition the green pepper could remain a good sensory state and accord with the national physical-chemical, microbial standards after 21 days'preservation at the condition of temperature37℃, humidity 85%, nature light. Dipping the greenness protected pepper in the 3% CaCl2 solution for 30 minutes, followed by carrying it through the nonthemal procession and preservation, the product have a pleasing brittleness. The results of this paper provide theoretic basis for the study of green pepper and other similar vegetables and for the industrial production of green pepper as well.