ISSN print edition: 0366-6352 ISSN electronic edition: 1336-9075 Registr. No.: MK SR 9/7 Published monthly

Biochemistry in the production of spicy paprika. IV. Various kinds of natural wilting

V. Zitko and R. Ondreička

Slovak Academy of Sciences, Bratislava

Abstract: cf. CA 55, 14749i. Amt. of solids, coloring, reducing sugars, activity of peroxidase and ascorbinase during natural wilting in 3 varieties of Slovak spicy paprika (TS-18, TZK Fekete (F), and Agron´omka (A)) in wreaths or placed loosely in bunches were detd. Wilting occurs in wreaths at a much slower rate, and after 9 weeks solids are 59% higher, reducing sugars, activity of peroxidase, and ascorbinase, 8.8, 9.3, and 33% lower, resp., than in bunches. Coloring in TS-18 and A is 16% lower and the same in F. Optimum time for wreaths and bunches is 6 and 9 weeks, resp. The higher the peroxidase activity in fresh fruit, the lower the amt. of coloring formed.

Full paper in Portable Document Format: 147a535.pdf (in Slovak)

Chemical Papers 14 (7) 535–539 (1960)