Influence of drying treatments on the colour of green bell peppers.

• Author(s): Guiné, Raquel ; Lopes, Pedro ; Barroca, Maria João ; Ferreira, Dulcineia
• Date: 2009
• Persistent ID: http://hdl.handle.net/10400.19/1301
• Origin: Repositório Científico do Instituto Politécnico de Viseu
• Subject(s): pear; drying; hardness; acidity
• Document Type: Conference Object
• Language: Portuguese

Description

Pears of the variety S. Bartolomeu have been used over the years in Portugal to produce a traditional dried pear known as “pera passa”. The processing comprehends a solar drying performed at open air, with obvious disadvantages, either concerning the drying efficiency or the sanitary quality of the final product, taking into account that the products are exposed to multiple contamination agents. For these reasons, attempts have been made to study alternative production methodologies, including the use of solar stoves, among others. In the present work pears of the variety S. Bartolomeu which were harvested at three different moments, and therefore correspond to three different ripening stages, were dried in a solar stove and the evolution of some properties was monitored along the drying process. From the results obtained was possible to conclude that the pears harvested in the two first dates show quite similar trends through drying, while the pears harvested at the last date reveal a clear distinct behavior, allowing to infer that the ripening stage at harvest plays an important role in the subsequent drying operation.