Answers are grounded in this paper and cite their sources.
Green bell peppers (cv. Bell boy) were dipped in 0, 50, 100, 150 and 200 μg/mL chlorine solutions for 20, 30 and 45 min to study the effect of chlorine on pepper quality characteristics. Chlorinated water treatments as well as dipping time had no major effect on external color or total sugar content of green peppers. However, total chlorophyll soluble solids content and ascorbic acid content decreased with increasing time of dipping and chlorine concentration. A 20 min dipping time in 50 to 100 μg/mL chlorinated solutions can be used without reducing the overall quality of green bell pepper.
No takes yet. Share an insight, caveat, or question.
Nunes et al. (1999) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: