M.A. Thesis:

Investigating of the physico-chemical and organoleptic properties of canned cardoula pepper

Fruits and vegetables have limited shelf life; canning is a good way to increase their storage. In this study, cardoula pepper was preserved in jars containing 5% white vinegar in both pasteurization and non-pasteurization methods. Chemical properties including Ph, acidity, vitamin C, and organoleptic properties were evaluated during the 3-month storage period. The antioxidant power was evaluated at concentrations of 200-2000 ppm. Evaluation of free radical scavenging activity showed that the lowest activity was related to the lowest concentration of 200 ppm, 4.86% in pasteurized canned, and the highest antioxidant activity was related to the highest concentration of 2000 ppm, 38.91% in pasteurized canned. After three months of storage, pasteurized pepper canned was found to increase its antioxidant effect as the concentration of the extract increased. The lowest antioxidant activity was observed at concentrations of 200–200 ppm in canned pepper every three months. Vitamin C was measured in both canned samples but was lower in pasteurized pepper canned. n sensory evaluation, pasteurized canned peppers were more accepted during the three months of storage. Also, there was no significant difference in sensory evaluation of aroma in both samples in the second and third months. Sensory evaluation of taste and texture of acceptance of both pasteurized and non-pasteurized samples was observed in the second month of storage

Keywords: : Physicochemical Properties- Organoleptic Properties- Canned- Pepper Cardola