Abstract
The effect of pre-drying treatments, dehydration, storage and rehydration was studied on the retention of ascorbic acid (A.A.) in green peppers and peaches during a home dehydration process. During dehydration, 74.8% of the original A.A. content of green peppers was retained. The percent retention for this vitamin in green peppers decreased linearly with storage time at ambient temperature to 16.2% after approximately five months. An A.A. dip was used as a pre-drying treatment for peaches to prevent browning reactions. This treatment increased the A.A. content by a factor of 20 in comparison to fresh peaches. However, only 26.7% of the A.A. content of the dipped peaches was retained after dehydration and this percentage decreased slowly to 9.1% after six months storage. Light exposure during six months had an adverse effect on the A.A. retention in green peppers but not in peaches. Removal of air from the storage containers prior to storage did not significantly improve the A.A. retention after six months storage in either green peppers or peaches. Finally, draining the green peppers and peaches after rehydration significantly reduced their A.A. contents further.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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