Co-Authors:
Palevitch, D., Division of Vegetable Crops, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Harel, S., Division of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Kanner, J., Division of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Ben-Gera, I., Division of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Abstract:
When paprika fruits (Capsicum annuum L.) were allowed to dry in the sun, on the plant itself, before harvest, there was a considerable increase in the dry matter content of the subsequently harvested fruit, along with a decrease in the total fresh yield. The dry matter yield did not vary during the drying period, but the colour intensity of the fruit increased continuously. Early cessation of irrigation accelerated the drying rate and intensified fruit colour, but lowered the total dry matter yield. Removal of seeds, placenta parts and stalk after harvest increased fruit colour intensity but lowered yields. Leaving fruit to dry in the sun before harvest resulted in a considerable saving in transport and storage volume, as well in the amount of energy required otherwise to dry the fruit in the dehydration plant. It also opens up possibilities of once-over mechanized harvesting of high quality fruit. © 1975.
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חסימת אנימציה
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