Chapter 10. Changes in quality parameters of sweet peppers during low-temperature storage after freezing
Keywords:
sweet pepper, freezing, long-term storage, moisture content, biochemical composition
Synopsis
Innovative approaches in food processing and sustainability
Low-temperature storage is a crucial method for extending the shelf life of sweet peppers while aiming to preserve their nutritional and sensory qualities. This study examined the impact of long-term low-temperature storage following freezing on the nutritional value, chemical composition, sensory attributes, and tissue microstructure of sweet pepper fruits. The content of colloidally bound water in sweet peppers significantly decreased from 23.6–26.7% to 9.2–9.4% after 270 days of storage, primarily due to freezing-induced damage, whereas the content of osmotically bound water increased from 66.3–69.0% to 83.3–83.5%. Soluble solids content in pepper fruits remained relatively stable throughout the storage period. Sugar content fluctuated, with some varieties exhibiting decreases of 0.9–6.5% and others increases of 1.4–1.5% after 270 days. Vitamin C and titratable acids declined progressively, with the Sonechko variety showing the greatest reduction in acid content (33.3%). Carotenoid levels in sweet peppers decreased by 17.2–17.8%, most notably at the onset of storage, while phenolic compounds – including anthocyanins, leucoanthocyanins, catechins, and flavonols – increased substantially. Pectin fractions demonstrated dynamic changes: water-soluble pectin initially increased by 41.8–80.9% within the first 10 days but declined by over 51% by day 270; protopectin rose by 101–123.6% after 90 days and remained elevated by 83.1–85.8% at the end of storage. Sensory evaluation revealed that the Atlant and Sonechko varieties retained favourable sensory and nutritional qualities, confirming their suitability for prolonged frozen storage. The freezing method significantly influenced pepper tissue microstructure; cryogenic freezing preserved tissue cohesion by producing small intracellular ice crystals, while cryoprotective solutions such as marinades effectively mitigated freeze-induced damage. These results provide practical insights for the food industry to optimise freezing and storage protocols, thereby enhancing the quality and shelf life of sweet pepper products.
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Copyright (c) 2025 Nadiia Zahorko, Igor Dudarev, Valentyna Tkachuk __________________________________________ How to Cite: Zahorko, N., Dudarev, I., Tkachuk, V.; Priss, O. (Ed.) (2025). Changes in quality parameters of sweet peppers during low-temperature storage after freezing. Innovative approaches in food processing and sustainability. Tallinn: Scientific Route OÜ. doi: https://doi.org/10.21303/978-9908-9706-2-2.ch10
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