Note. Effect of Blanching and Frozen Storage on the Stability of β-Carotene and Capsanthin in Red Pepper (Capsicum Annuum) Fruit

Abstract

The effect of blanching and frozen storage on the stability of pigments β-carotene and capsanthin in three cultivars of red pepper (Capsicum annuum) fruits was elucidated by the determination of pigments in samples treated by various blanching procedures. Pigment concentration was performed after different storage times by HPLC. The dependence of the concentration of pigments on the conditions of blanching and the storage time was assessed by stepwise regression analysis, and the similarities and dissimilarities among the cultivars and decomposition rates were calculated by principal component analysis. The stability of pigments depended significantly on the conditions of blanching, the storage time and the type of cultivar, the effect of storage time was higher than that of blanching conditions. The significant differences between the decomposition rate of pigments in various cultivars emphasizes the predominant importance of the selection of cultivars with advantageous storage characteristics.

Se analizó el efecto del escaldado y almacenamiento en congelación de tres variedades de pimiento rojo, escaldado mediante diferentes procesos, en la estabilidad del β-caroteno y capsatin. La determinación de los pigmentos se hizo mediante HPLC. La relación entre la concentración y las condiciones del escaldado se evaluó mediante el análisis de regresión por pasos, y las similitudes o no entre variedades y el grado de descomposición se hizo mediante el análisis de componentes principales. La estabilidad de los pigmentos dependió significativamente de las condiciones del escaldado, del tiempo de almacenamiento y del tipo de variedad, aunque el efecto del tiempo de almacenamiento fue mayor que el de las condiciones de escaldado. Las diferencias significativas entre el grado de descomposición de los pigmentos en función de las condiciones de escaldado puso de manifiesto la gran importancia de la selección de la variedad con las características más ventajosas para su almacenamiento.

Keywords

β-carotene capsanthin Capsicum annuum blanching frozen storage

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