Effect of storage conditions, packaging material and metabisulphite treatment on the color of dehydrated green bell peppers (Capsicum annuum L.)

Green bell pepper dices were dipped in two metabisulphite solutions, 2400 a nd 3600 mg.kg(-1), respectively, and dehydrated. The dehydrated peppers wer e sealed in laminated pouches of different oxygen and moisture transmission rates, and stored in the dark at 0, 10 and 20C for 12 weeks. Color was eva luated by objective color measurement and a sensory panel during storage. T he different packaging materials did not significantly influence color rete ntion, while the SO2 treatments showed only limited differences in their ef fect, but storage temperatures significantly affected visual and objective color. The best correlation between visual color evaluation and the objecti ve color measurements, was obtained for the a* (greenness) measurements. Pa nelists could discriminate between samples stored at 0 and 10C in contrast to a* measurements which did not differ significantly. Calculated hue angle s exhibited the highest discriminatory ability of any of the objective colo r parameters.