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Biochemistry in the production of spicy paprika. I. Changes occurring during wilting (aging) process

V. Zitko and M. Galvánek

Slovak Academy of Sciences, Bratislava

 

Abstract: In 3 varieties of Slovak 'spicy' paprika (TS 18, ŤZK Fekete and Hodoninska), biochem. changes during the natural and artificial wilting (aging) were studied. These changes were stopped when the dry matter in the pods reached 50%. The amt. of reducing sugars, pectin matter, and the activity of oxidase and ascorbinase decrease during the 4-5 weeks of natural, and for several days at 30-60° of artificial, wilting. The coloring matter increases considerably during natural, and only slightly during artificial, wilting.

Full paper in Portable Document Format: 132a124.pdf (in Slovak)

 

Chemical Papers 13 (2) 124–129 (1959)

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