Published in Scientific Papers. Series B, Horticulture, Vol. LXVIV, Issue 2
Written by Cristian-Alexandru TOADER, Mona Elena POPA
Bell peppers (Capsicum annuum) are a widely consumed vegetable; however, their highly perishable nature necessitates the implementation of preservation techniques to prolong their storage potential. This study sought to analyze and characterize the biochemical properties and freezing suitability of several bell pepper varieties, including Cantemir, Buzău 10, Arum, and Galben superior, which the Buzău Research and Development Station has approved for Vegetable Growing. This research endeavored to identify the bell pepper variety most suitable for long-term frozen preservation based on an evaluation of their physicochemical attributes. In order to determine the effect of the freezing process on the products, four sample variants were studied: fresh vegetables, immediately after harvesting; blanched vegetables; fresh vegetables, preserved by freezing and thawed at certain periods of time; blanched vegetables, preserved by freezing and thawed for certain periods of time. In this study, a series of analyzes and observations were conducted on the pepper fruits to assess various characteristics, such as humidity content, ascorbic acid content, total polyphenol content, acidity, and antioxidant activity at different maturity stages.
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