Horvitz Szoichet, Sandra SusanaCantalejo Díez, María Jesús2025-01-102025-01-102013-01-01Horvitz S., Cantalejo M.J. (2013). Development of a new fresh-like product from 'Lamuyo' red bell peppers using hurdle technology. LWT - Food Science and Technology, 50(1), 357-360. https://doi.org/10.1016/j.lwt.2012.06.010.0023-643810.1016/j.lwt.2012.06.010https://academica-e.unavarra.es/handle/2454/52873A new, fresh-like product from "Lamuyo" red bell peppers has been developed by combining partial dehydration and modified atmosphere packaging. The effects of different processing and storage conditions on the quality and shelf life of the partially dehydrated peppers were studied. Neither chlorine nor blanching treatments affected the quality of the dehydrated product. The best results were obtained with peppers cut in eight longitudinal strips (2e3 cm width), washed with tap water and dried for 6 h at 80 C and 10% RH. After this treatment, peppers did not need to be rehydrated for consumption. Whereas N2 and air-packed samples were spoiled after 5 and 10 d of storage at 8 C, respectively, an atmosphere with 3 ml/100 ml O2 and 5 ml/100 ml CO2 yielded the best results during the storage period. Under these conditions, all the physicochemical parameters studied remained stable and the ready-to-eat pepper strips were found to keep good aroma, visual quality and global impression. At the same time, the shelflife was extended up to 18 days at 8 1 C, limited mainly by fungal growth and the development of offodors inside the packages.application/pdfeng© 2012 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0.Bell pepperPartial dehydrationCombined methodsMAPinfo:eu-repo/semantics/article2025-01-10info:eu-repo/semantics/openAccess