EFFECTS OF FREEZING AND FREEZE-DRYING ON THE FATTY-ACID CONTENTS OF PADRON TYPE PEPPERS

GC-FID was used to monitor changes over time in the palmitic, stearic, arachidic, oleic, linoleic and linolenic acid contents of Padron type peppers subjected to various preservation treatments. In peppers stor ed in polyethylene bags at -22 degrees C, all fatty acid contents drop ped appreciably within the first month of storage, regardless of wheth er the peppers had been hand-or vacuum-packed, In peppers which had be en freeze-dried then stood ar room temperature in an airtight containe r, polyunsaturated fatty acid contents dropped appreciably only alter 2 months.