The impact of varieties, ripeness, and heat treatment on the retention of vitamin C and content of soluble solids in sweet pepper

Authors

  • Magdaléna Valší­ková Slovak University of Agriculture in Nitra, Horticulture and Landscape Engineering Faculty, Department of Vegetables production. Tr. A. Hlinku 2, 949 76 Nitra
  • Marián Rehuš Slovak University of Agriculture in Nitra, Horticulture and Landscape Engineering Faculty, Department of Vegetables production. Tr. A. Hlinku 2, 949 76 Nitra
  • Patrik Komár Slovak University of Agriculture in Nitra, Horticulture and Landscape Engineering Faculty, Department of Vegetables production. Tr. A. Hlinku 2, 949 76 Nitra
  • Oleg Paulen Slovak Slovak University of Agriculture, Faculty of Horticulture and Landscape Engineering, Department of Fruit Production, Viticulture, and Enology, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/754

Keywords:

sweet pepper, vitamin C, retention, soluble solids

Abstract

In the three-year field trial we have grown six varieties of sweet peppers and we observed a change in the content of soluble solids and vitamin C during aging and after heat treatment with the sterilization. The highest content of soluble solids was found in peppers collected in botanical maturity, where the average was 5.82% in 2012, 6.52 in 2013 and 6.13 in 2014. Lower average, we measured in the intermediate maturity, 4.25 in 2012, 5.2% in 2013 and 4.73% in 2014. The lowest soluble solids content was recorded for fruit harvested in technical ripeness, only 3.57% in 2012, 4.25% in 2013 and 4.10% in 2014. In the technical maturity we determined the average value of vitamin C by the years between 90.98 mg.100 g-and 103.86 mg.100 g-1. The average in vitamin C content in fresh pepper fruits of intermediate maturity was ranging from 108.81 to 124.65 mg.100 g-1. The highest average values of vitamin C were at the botanical maturity from 171.42 to 188.30 mg.100 g-1. In the average of years and times of harvest it was found that the variety ´PCR´ and ´Slovakia´ had the first and second place in content of vitamin C (146.10 mg.100 g-1 - ´PCR´ and 143.72 mg.100-- ´Slovakia´). The least vitamin C was observed in a variety ´Katrena´ (120.80 mg.100 g-1). For six varieties we have found that in technical maturity retained after sterilization on average 34.0% of vitamin C, in an intermediate maturity 47.16% and 42.10% of botanical maturity. Vitamin C was the highest in sterilized pepper variety of ´Slovakia´ and ´PCR´ in all three stage of maturity. The results show that the pepper is an excellent reservoir of vitamin C, not only in c fresh state, but also after heat treatment.

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Published

2017-04-11

How to Cite

Valší­ková, M. ., Rehuš, M. ., Komár, P. ., & Paulen, O. . (2017). The impact of varieties, ripeness, and heat treatment on the retention of vitamin C and content of soluble solids in sweet pepper. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 210–215. https://doi.org/10.5219/754

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