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Dynamics of vitamin C content during the technological processes of “Romanian peppers in vinegar” fabrication

Show simple item record Patraș, Antoanela Băetu, Alina Loredana Băetu, M. M. 2021-06-08T07:05:06Z 2021-06-08T07:05:06Z 2020
dc.description.abstract The content of vitamin C in processed horticultural products is influenced by multiple factors. Besides the factorsconcerning the raw material (cultivar, climatic conditions, agricultural practices, harvesting and storage techniques),the processingand preservation technologies are essential. The objective of the present study is to analysethe variation of vitamin C content during the technological processesof obtaining the product "Romanian peppers in vinegar". The samples from5 different steps of the technological flow were supplied by a company for processing vegetables and fruits (S.C. Contec Foods S.R.L. Tecuci),during two consecutive years. The finished product was also analysedafter storage at two temperatures (10°C and 25°C), by using two different methods for vitamin C assessment.The results proved that vitamin C content decreased by 76% during the technological flow. All technological phases decreased the content of ascorbic acid, but the most important reduction was registered after the thermal processing(blanching and pasteurization).The storage of the finished product for 3 months determined the diminution of vitamin C content: at 10 ºC by5% and at 25 ºC by 14%. en_US
dc.language.iso en en_US
dc.publisher “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași en_US
dc.subject ascorbic acid en_US
dc.subject technological flow en_US
dc.subject storage en_US
dc.subject temperature en_US
dc.subject Capsicum annuum Gogoscharii en_US
dc.subject acid ascorbic en_US
dc.subject flux tehnologic en_US
dc.subject păstrare en_US
dc.subject temperature en_US
dc.title Dynamics of vitamin C content during the technological processes of “Romanian peppers in vinegar” fabrication en_US
dc.title.alternative Dinamica variaţiei conţinutului de vitamina C pe parcursul proceselor tehnologice de fabricare a produsului „Gogoşari în oţet” en_US
dc.type Article en_US A. Patraș, University of Agricultural Sciences and Veterinary Medicine Iasi, Romania
dc.publicationName Lucrări Știinţifice USAMV – Iași Seria Horticultură
dc.volume 63
dc.issue 1
dc.publicationDate 2020
dc.startingPage 23
dc.endingPage 28
dc.identifier.eissn 2069-8275

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