Colour Protection of the Hot-Air Drying Red Bell Pepper

Abstract:

In this manuscript,the effect of blanching and addition of antioxidant treatment to the colour of red bell pepper during the storage were carefully studied by single factor experiment.Based on the results,the following conclusions could be made:(1) blanching has good effect on the pigments,90 ℃ 2 min is the optimum pretreatment condition,(2) the addition of antioxidant could maintain the stability of the red colour,(3) the combination of TBHQ and Vc shown a more synergistic effect on red bell pepper.