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dc.contributor.authorWright, Joy Marie
dc.date.accessioned2014-03-03T20:23:00Z
dc.date.available2014-03-03T20:23:00Z
dc.date.issued2002-12
dc.identifier.otherwright_joymarie_200212_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/wright_joymarie_200212_ms
dc.identifier.urihttp://hdl.handle.net/10724/20712
dc.description.abstractBell peppers are used as foods or flavorings and are consumed as green or colored fruits. During pepper season many green bells are sold at or below cost or rot in the field rather than being sold. Colored bells command a higher market price and provide an alternate channel for the pepper crop. We investigated the potential of an on-farm degreening process for bell peppers. Ethylene treatments did not assist the degreening process. Holding sufficiently mature peppers at 20°C/90% relative humidity (RH) provided significant degreening. The storage life of the degreened peppers was 7 to 14 days. With precautions against decay, this should allow sufficient time for distribution. Pepper maturation results in flavor and nutritional quality differences. These characteristics of degreened peppers were studied, the expected changes occurred. Ascorbic acid, dry matter, and total soluble solids increased with maturation; titratable acidity and pH decreased. Volatile levels also decreased with maturation.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectBell peppers
dc.subjectCapsicum annuum
dc.subjectmaturation
dc.subjectdegreening
dc.subjectPostharvest
dc.titleEvaluation and chemical characterization of postharvest degreened bell peppers (Capsicum annuum)
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorRobert Shewfelt
dc.description.committeeRobert Shewfelt
dc.description.committeePhilip Koehler
dc.description.committeeStanley Kays


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