Lisiewska Z, Kmiecik W, Jaworska G
Katedry Surowców i Przetwórstwa Owocowo-Warzywnego Akademii Rolniczej, Krakowie.
Rocz Panstw Zakl Hig. 1994;45(4):311-20.
Raw and blanched sweet pepper and frozen goods and pickles produced of blanched and non-blanched vegetable were evaluated after 6-month storage, the following cultivars of Polish origin being used in the screening: Bryza, Ino, Jantar, Kano, Kujawianka, Passat, Sono, and Zefir. The compared cultivars differed by the level of analysed indices. The variability range of dry matter content was 25%, of sugars 23%, of starch 97%, of protein 25%, of mineral constituents 24%, and of vitamin C 40%. The blanching of the raw material reduced the content of sugar by 11%, raw protein by 8%, mineral constituents by 14%, and vitamin C by 18%. The freezing and 6-month storage of frozen sweet pepper did not significantly affect its chemical composition, except vitamin C whose level was decreased by 17% on the average in the case of freezing non-blanched raw material, and by 22% when blanched sweet pepper was used. The pickling and storage of pickles significantly reduced the content of vitamin C, the losses amounting to 58% in products of non-blanched and to 67% in these of blanched fruit. The lossesin protein content were relatively small while and increase in the content of dry matter, sugars, and ashy constituents was due to additives in the marinade. The process of blanching sweet pepper before freezing ensure the preservation of proper smell and taste. Hence, this treatment has to be regarded as indispensable prior to the longterm storage of frozen vegetables. In the case of pickling the blanching has no favourable effect on the organoleptic qualities. The highest organoleptic values was in pickles and frozen goods of Kujawianka, the scores being 4.5 each, however no statistical differences were found for products of Kano, Sono, Bryza, and Zefir.
对生的和焯过的甜椒以及用焯过和未焯过的蔬菜制成的冷冻食品和泡菜进行了6个月储存后的评估，筛选中使用了以下波兰原产的品种：Bryza、Ino、Jantar、Kano、Kujawianka、Passat、Sono和Zefir。所比较的品种在分析指标水平上存在差异。干物质含量的变异范围为25%，糖为23%，淀粉为97%，蛋白质为25%，矿物质成分是24%，维生素C为40%。原料的焯烫使糖含量降低了11%，生蛋白质降低了8%，矿物质成分降低了14%，维生素C降低了18%。冷冻甜椒的冷冻和6个月储存对其化学成分没有显著影响，除了维生素C，在冷冻未焯过的原料时其含量平均降低了17%，使用焯过的甜椒时降低了22%。泡菜的腌制和储存显著降低了维生素C的含量，未焯过的水果制成的产品损失达58%，焯过的水果制成的产品损失达67%。蛋白质含量的损失相对较小，而干物质、糖和灰分成分含量的增加是由于腌泡汁中的添加剂。冷冻前焯烫甜椒的过程确保了适当气味和味道的保留。因此，在冷冻蔬菜长期储存之前，这种处理必须被视为必不可少的。在腌制的情况下，焯烫对感官品质没有有利影响。Kujawianka的泡菜和冷冻食品的感官价值最高，分数均为4.5，然而Kano、Sono、Bryza和Zefir的产品之间未发现统计差异。
