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Colour of hot paprika from the La Vera and Murcia regions packaged in different atmospheres during storage

Authors

  • Luis E. Ordóñez-Santos,

    1. Departamento de Ingeniería, Facultad de Ingeniería y Administración, Universidad Nacional de Colombia, Valle del Cauca, Colombia
    2. Áreas de Nutrición y Bromatología y de Tecnología de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidad de Santiago de Compostela, Lugo, Spain
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  • Begoña Pastur-García,

    1. Áreas de Nutrición y Bromatología y de Tecnología de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidad de Santiago de Compostela, Lugo, Spain
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  • Angeles Romero-Rodríguez,

    1. Áreas de Nutrición y Bromatología y de Tecnología de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidad de Santiago de Compostela, Lugo, Spain
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  • Lourdes VÁzquez-Odériz

    Corresponding author
    1. Áreas de Nutrición y Bromatología y de Tecnología de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidad de Santiago de Compostela, Lugo, Spain
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Summary

This study compared the behaviour of hot paprika (Capsicum annuum L.) samples from the district of La Vera and the region of Murcia packaged in five different conditions during storage. The following five different packaging conditions were used in this study: modified atmosphere packaging with three different conditions (100% N2; 50% N2 and 50% CO2; and 100% CO2), vacuum packaging and traditional packaging (product packaging system without modifying the atmosphere). After the samples were packaged, they were stored for 8 months at room temperature (normal storage conditions). The following parameters were used to indicate the quality of the samples: Aw, ASTA colour, CIEL*a*b* colour parameters, and the composition of red and yellow compounds. The results indicate that the modified atmosphere packaging and vacuum packaging exerted a protective effect on the paprika quality characteristics regardless of the paprika origin. However, no clear differences were detected between the effect of vacuum packaging and the different modified atmosphere packaging conditions.

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