Effect of pressure and blanching treatments on endogenous enzymatic activity and vitamin C content of bell pepper fruit

The effect of high pressure and blanching treatments on green bell pepper was studied. Both processes caused changes on pectin methylesterase activity and vitamin C and protein contents. Polygalacturonase activity was not detected in any of the samples studied. There seems to be no significant difference caused by both types of processing.

Keywords:

• High Pressure
• Blanching
• Bell Pepper
• Enzymes
• Vitamin C