IMPROVING THE KEEPING QUALITY OF CANNED GREEN PEPPER

PUAN BTE SALIM, MOHD. NORDIN MOHD. SOM AND MUHD. BAKRI TUKIMON

SUMMARY

Studies were conducted to investigate the keeping quality of canned green pepper. The packing solutions were formulated using sodium chloride, calcium chloride and citric acid The berries were divided into three stages of maturity i. e. mature, young and very young. It was found that addition of 0.2 % citric acid and 0.2 calcium chloride in the packing solution can prevent discolouration and exudation of gelatinized starch up to one year of storage

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