Research On Protecting Coloration Of Green Peppers During Processing And Storage

Hot Pepper(Capsicum annuum L.) is a native solanaceae herb derived from Latin America that can be either a one-year palnt or perennial plant. In different mature period, Hot Pepper has different pigment. Immature one is green, called Green Peppers. And many consumers like Green Peppers due to their unique flavor. Green colour is an important sense index of Green Pepper products. The main pigments for the greenness are chlorophyll. During processing and storage, chlorophyll is very sensitive to pH, light, temperature, oxygen and heat. In the manusfacturing indusdry of Green Peppers, the green colour degraded severely and this kind of degradation seriously influenced the quality of products. Therefore, using Green Peppers as raw material, research on Protecting coloration technologies of Green Peppers during processing and storage can help to improve the quality of Green Pepper products.In accordance with the latest Food Additives Standard GB2760-2011, using Cyan Beauty Pepper as raw material, investigations were carried out to protect the green color during frying and storage processes,and using Cyan Capsicum Frutescens as raw material, investigations were carried out to protect the green color during curing and storage processes,Meanwhile, the influence of Protecting coloration technology to the haddness was also investigated. The results were as follows:1、In the research of Protecting coloration during frying and storage, and of influences to the haddness, the results were showed as follows:(1) The best frying technologies for Cyan Beauty Pepper:frying time was20s, frying temperature was200℃. In this condition the frying Cyan Beauty Pepper had a dark green color, obvious frying flavor, light spicy taste and weak brittleness. The comprehensive sense score is88points.(2) During soaking Protecting coloration of Cyan Beauty Pepper before frying, the factors from primary to secondary were:soaking temperature, soaking time, NaHCO3additive. among them, soaking temperature and soaking time were the main influencing factors; NaHCO3additive was a secondary influence factor; soaking temperature and soaking time have significant influences on Cyan Beauty Pepper’s color protection (P<0.05). The best soaking Protecting coloration for Cyan Beauty Pepper before frying: soaking temperature was40℃; NaHC03additive was300mg/kg; soaking time was20min. Using these technologies, the frying Cyan Beauty Pepper’s color index (Δa*=2.96) was better than the directly fried Cyan Beauty Pepper (Δa*=3.33). Green color was well retained.(3) During soaking the factors that influenced Cyan Beauty Pepper’s hardness from primary to secondary were:soaking temperature, soaking time, NaHCO3additive. Among them, soaking temperature and soaking time were the main influencing factors, while NaHCO3additive was a secondary factor. Soaking temperature had a significant influence on Cyan Beauty Pepper’s hardness (P<0.05).(4) During Protecting coloration of fried Cyan Beauty Pepper product in the storage, the factors from primary to secondary were:zinc gluconate additive, Vc additive, light and citric acid additive. Among them, zinc gluconate additive was a main influencing factor; ascorbic acid (Vc) additive, light, citric acid additive were secondary factors. zinc gluconate additive had a very significant influence on the color of fried Cyan Beauty Pepper product (P<0.01). The best Protecting coloration for fried Cyan Beauty Pepper product during storage was:zinc gluconate additive was550mg/kg; citric acid additive was100mg/kg; Vc additive was400mg/kg and light was avoided during storage. After storage with the best technologies for fried Cyan Beauty Pepper product, the color of fried Cyan Beauty Pepper product (Δa*=2.09) was better than control groups (Δa*=5.89), and the color was well retained which was emerald green.(5)During storage, the factors influencing the hardness of fried Cyan Beauty Pepper product from primary to secondary were:citric acid additive, zinc gluconate additive, Vc additive and light. Among them, citric acid additive was a main factor; zinc gluconate additive, Vc additive, light were secondary influencing factors. While zinc gluconate additive, citric acid additive, Vc additive and light did not have significant influences on the hardness of fried Cyan Beauty Pepper product (P>0.05). So zinc gluconate additive, citric acid additive, Vc additive and light were not considered in the Protecting coloration of fried Cyan Beauty Pepper product during storage.2、In the research of Protecting coloration of Cyan Beauty Pepper during pickling and storage, and the related influences on the haddness of product, the results were showed as follows:(1) The factors influencing the color of pickled Cyan Capsicum Frutescens from primary to secondary were:salt content, pickling time, pickling temperature, inoculated quantity and fermented species. Among them, salt content, pickling time, pickling temperature were main influencing factors; inoculated quantity and fermented species were secondary influencing factors. Salt content had a very significant influence on the sense quality of pickled Cyan Capsicum Frutescens (P<0.01); pickling time also had a significant influence (P<0.05). The best pickling technologies for Cyan Capsicum Frutescens:pickling time was4days; salt content was6%; pickling temperature was25℃; fermented species (Lactobacillus plantarum:Leuconostoc mesenteroides) was1:2and inoculated quantity was5%. In this condition the pickled Cyan Capsicum Frutescens had a dark green color, obvious pickling flavor, light spicy taste and weak brittleness. The comprehensive sense score was82points.(2) In the pickling procedure, the factors from primary to secondary in the Protecting coloration of Cyan Capsicum Frutescens were:zinc gluconate additive, Vc additive, citric acid additive. Among them, zinc gluconate additive, Vc additive were the main influencing factors; citric acid additive was a secondary factor. Zinc gluconate additive had a significant influence on the color of Cyan Capsicum Frutescens (P<0.05). The best Protecting coloration for Cyan Capsicum Frutescens during prickling:zinc gluconate was600mg/kg; Vc additive was450mg/kg; citric acid additive was300mg/kg. In these technologies Cyan Capsicum Frutescens’color (Δa*=1.33) that was natural green was well retained, compared with control groups (Δa*=2.12).(3)During prickling, the factors influencing Cyan Capsicum Frutescens’hardness from primary to secondary were:citric acid additive, zinc gluconate additive and Vc additive. Among them, citric acid additive was a main influencing factor, while zinc gluconate additive and Vc additive were secondary influencing factors. Zinc gluconate additive, citric acid additive and Vc additive did not have significant influences on the hardness of Cyan Capsicum Frutescens (P>0.05). So we did not consider zinc gluconate additive, citric acid additive and Vc additive in the influence of hardness in the prickling of Cyan Capsicum Frutescens.(4)During storage, the factors from primary to secondary in the Protecting coloration of prickled Cyan Capsicum Frutescens product were:zinc gluconate additive, Vc additive, light and citric acid additive. Among them, zinc gluconate additive was the main influencing factor; Vc additive, light and citric acid additive were secondary influencing factors. Zinc gluconate additive had a significant influence on the color of prickled Cyan Capsicum Frutescens product (P>0.05). The best Protecting technologies for prickled Cyan Capsicum Frutescens product during storage:zinc gluconate additive was300mg/kg; citric acid additive was150mg/kg; Vc additive was500mg/kg and light was avoided in the storage. After storage with the best Protecting condition, the color of prickled Cyan Capsicum Frutescens product (Δa*=0.85) was better than control groups (Δa*=6.21), and the color is well retained that was emerald green color.(5)During storage the factors influencing the hardness of prickled Cyan Capsicum Frutescens product from primary to secondary were:citric acid additive, light, Vc additive and Zinc Gluconate additive. Among them, citric acid additive was the main influencing factor; Zinc Gluconate additive, Vc additive and light were secondary influencing factors, but zinc gluconate additive,citric zcid additive,Vc additive and light did not show significant influences on the hardness of prickled Cyan Capsicum Frutescens product (P>0.05). So zinc gluconate additive, citric acid additive, Vc additive and light were not considered in the storage of prickled Cyan Capsicum Frutescens product.3-. The experimental results were concluded as follows:(1) NaHCO3, Potassium Sorbate, Sodium Benzoate, Vc, Citric Acid and Zinc Gluconate used in this experiment were all permitted by national relative regulations and their additions were in the control of regulated maxsimun quantity, so the Protecting coloration was safe.(2) The best fried technologies for Cyan Beauty Pepper:frying time was20s; frying temperature was200℃. The best Protecting coloration of soaking Cyan Beauty Pepper before frying:soaking temperature was40℃; NaHCO3was300mg/kg; soaking time was20min. The best Protecting technologies for fried Cyan Beauty Pepper product during storage:zinc gluconate additive was550mg/kg; citric acid additive was100mg/kg; Vc additive was400mg/kg and light was avoided in the storage.(3) The best prickling technologies for Cyan Capsicum Frutescens:prickling time was4days; salt content was6%; prickling temperature was25℃; fermented species (Lactobacillus plantarum:Leuconostoc mesenteroides) were1:2; inoculated quantity was5%. The best Protecting technologies for Cyan Capsicum Frutescens during prickling:zinc gluconate additive was600mg/kg; Vc additive was450mg/kg; citric acid additive was300mg/kg. The best Protecting technologies for prickled Cyan Capsicum Frutescens product during storage:zinc gluconate additive300mg/kg, citric acid additive was150mg/kg, Vc additive was500mg/kg and light was avoided in the storage.This thesis was a part of National Key Spark Program Project with the name of Industry Key Technology Integration and Promotion of Advantaged Vegetables in Chongqing (2011GA811000).