Evaluation of Fresh-Cut Processing Suitability of Different Sweet Pepper Cultivars

Abstract

Abstract: This study was undertaken to evaluate the fresh-cut processing suitability of four major sweet pepper cultivars in North China, Zhongjiao No. 105, Talanduo, No. 0808 and Cuilong No. 216. Ascorbic acid content, firmness, flesh thickness, total soluble solids, production rate and sensory traits were evaluated during postharvest storage at (10 ± 1) ℃ every week. Comprehensive evaluations were conducted using analytic hierarchy process and grey correlative degree analysis method. The results from analytic hierarchy process showed that sensory quality, ascorbic acid content and production rate were the most important quality indices of the fresh-cut processing suitability of sweet peppers with weighting factors of 44.94%, 23.73%, 14.04% and 82.71%, respectively. The results from grey correlative degree analysis showed that Talanduo was suitable for fresh-cut processing due to excellent sensory quality and high production rate, followed by Zhongjiao No. 105, while cultivars No. 0808 and Cuilong No. 216 was suitable for cooking.

Key words: sweet pepper, cultivar, fresh-cut, analytic hierarchy process, grey correlation

References

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