Color appearance and physico‐chemical changes in dried chili as affected by modified atmosphere packaging and temperature during storage

Pola, W.; Sugaya, Sumiko; Srilaong, V.; Wongs‐Aree, C.; Photchanachai, Songsin

doi:10.1111/jfpp.15967

Public

Color appearance and physico‐chemical changes in dried chili as affected by modified atmosphere packaging and temperature during storage

Published in Journal of Food Processing and Preservation • Sep 18, 2021

Authors:

W. Pola

Sumiko Sugaya

V. Srilaong

Abstract

Changes in color of dried chili in modified atmospheric packaging and storage temperature were investigated. Dried chili pods were packed in 100% CO2, 100% N2, vacuum, and normal air (control) before storage in cold (0 ± 2℃) and ambient (28 ± 2℃) conditions for 6 months. All samples at the ambient c...

Subject

Browning

Modified atmosphere

Food science

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