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Título
Effect of Fruit Weight and Fruit Locule Number in Bell Pepper on Industrial Waste and Quality of Roasted Pepper
Autor
Facultad/Centro
Área de conocimiento
Título de la revista
Horticulturae
Número de la revista
5
Datos de la obra
Guerra, M., Gómez, R. M., Sanz, M. Á., Rodríguez-González, Á., & Casquero, P. A. (2022). Effect of Fruit Weight and Fruit Locule Number in Bell Pepper on Industrial Waste and Quality of Roasted Pepper. Horticulturae, 8(5). https://doi.org/10.3390/HORTICULTURAE8050455
Editor
MDPI
Fecha
2022
Abstract
[EN] Bell pepper (Capsicum annuum L.), one of the most consumed vegetables worldwide, shows
great differences between its diverse varieties. These differences affect the fruit type, size and shape.
Food preservation techniques prolong the availability of sweet pepper. Roasted pepper is a product
marketed with the European recognition of Protected Geographical Indication ‘Pimiento Asado del
Bierzo’. The objective of this work was to analyse the effect of the fruit weight and fruit locule number
of the industrial fresh pepper on quality and roasted pepper yield. Large trilocular fruits and large
tetralocular fruits reached higher roast yield and uniformity than small trilocular fruits. Regardless
of fruit locule number and fruit weight, the overall quality of all the samples of roasted pepper was
categorised as very good. Large tetralocular and large trilocular fruits are the most appropriate
peppers for industrial purposes, whereas small trilocular fruits should be intended for the fresh
product market. This easy method of sorting bell pepper fruit attending to fruit weight will decrease
the amount of pepper waste in the industrial roasting process (around 18%), while maintaining the
high overall quality of the final product. Moreover, the faster peeling of large peppers will also
contribute to increasing the productivity of the industrial processing of roasted pepper
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