Antioxidant Content and Market Quality of Jalapeno Pepper Rings as Affected by Minimal Processing and Modified Atmosphere Packaging

Retention of β‐carotene in jalapeno pepper rings after 12 days' storage at 4.4C, and an additional 3 days at 13C was 87% in modified atmosphere packages (MAP, 5% O 2 , 4% CO 2 ) and 68% in air. Retention of α‐carotene was 92% in MAP and 52 % in air after 15 days, while ascorbic acid retention after 15 days was 83% in MAP and 56% in air. MAP retarded the conversion of L‐ascorbic acid to dehydroascorbic that occurred in air stored peppers. Most antioxidant losses occurred within 3 days after minimal processing. MAP treatment resulted in greater preservation of quality attributes (texture, color and moisture content) and antioxidants than air stored peppers.