ASCORBIC-ACID AND DEHYDROASCORBIC ACID CONTENT OF BLANCHED SWEET GREEN-PEPPER DURING CHILLED STORAGE IN MODIFIED ATMOSPHERES

Sweet green pepper (Capsicum annuum L.) cut into pieces was analysed f or ascorbic acid (AA) and dehydroascorbic acid (DHAA) content before a nd after blanching, after 1, 4 and 7 days of chilled storage in modifi ed atmosphere, and after reheating. No difference in retention of AA w as noted between storage in 2 and 4% O-2 atmospheres, whereas retentio n during storage in air was significantly lower. Production of DHAA du ring storage increased with increased O-2 content in the atmosphere. A fter 7 days of storage, DHAA. contributed 10-35% of the total AA, and DHAA contributed 12-25% after reheating, depending on the O-2 content in the atmosphere. Since the vitamin activity of DHAA is considered to be the same as that of AA, it is concluded that the content of DHAA i n processed green pepper is of importance and should be measured toget her with AA.