@article{article_1615080, title={EFFECT OF FREEZING AND STORAGE ON ASCORBIC ACID AND Β-CAROTENE CONCENTRATION OF FROZEN RED PEPPER (CAPSICUM ANNUUM L.)}, journal={Akdeniz Mühendislik Dergisi}, volume={3}, pages={56–62}, year={2025}, author={Metinoğlu, Ceylan and Demiray, Engin and Tülek, Yahya}, keywords={Ascorbic Acid, Freezing, Frozen Storage, Red Pepper, β-Carotene}, abstract={In this study, ascorbic acid and β-carotene, changes of red peppers were measured during the period of freezing with different temperature applications and the follow-up storage period at -20ºC. For this purpose, samples were frozen at the environment temperatures of -30ºC, -35ºC and -40ºC by using 0.5 m/s of air velocity until the temperature of -20ºC was achieved in the sample core. During the freezing process, ascorbic acid and β-carotene levels were determined in defined temperature ranges in order to specify the changes in quality. Then, the frozen products stored for 3 months and at the end of each month, the amount of ascorbic acid and β-carotene concentrations were determined. According to the study results, the amount of ascorbic acid of fresh red pepper was 65.123 mg/100g of dry matter, while they were determined as 57.202, 61.305, and 63.949 mg/100g dry matter at the frozen temperature range of -30ºC, -35ºC and -40ºC in frozen red pepper samples, respectively. Thus, β-carotene amount was 31.092 mg/100g dry matter in fresh red pepper, and it decreased to the levels of 29.093, 29.952 and 30.233 mg/100g dry matter at the temperatures of -30ºC, -35ºC and -40ºC, respectively. Both ascorbic acid and β-carotene has been observed to be better preserved by lower ambient temperature of freezing in red pepper. In the storage period, the amount of ascorbic acid in red pepper was observed to decrease in time. However, β-carotene levels increased in red pepper samples depending on the time of frozen storage.}, number={1}, publisher={Akdeniz University}, organization={Pamukkale University Research Fund (2010FEBE059).}