ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Rates and routes of acetic acid penetration into nonheated cherry peppers (Capsicum annuum) were determined by monitoring pH over time at ten interior areas. The pH was determined for fresh red and green peppers, brined peppers, and brined peppers that had been exposed to oxygen prior to brining. The pH measurements, scanning electron microscopy, and dye penetration observations indicated that the primary avenue for acid penetration was through the stem into the placenta. The last area to become acidified (pH 〈 4.6) was the interior of the fruit wall. Peppers that had been exposed to oxygen were more rapidly acidified (24 hr) as compared to those not exposed to oxygen (150 hr).
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1990.tb06049.x
