The impact of varieties, ripeness, and heat treatment on the retention of vitamin C and content of soluble solids in sweet pepper


  • Magdaléna Valší­ková Slovak University of Agriculture in Nitra, Horticulture and Landscape Engineering Faculty, Department of Vegetables production. Tr. A. Hlinku 2, 949 76 Nitra
  • Marián Rehuš Slovak University of Agriculture in Nitra, Horticulture and Landscape Engineering Faculty, Department of Vegetables production. Tr. A. Hlinku 2, 949 76 Nitra
  • Patrik Komár Slovak University of Agriculture in Nitra, Horticulture and Landscape Engineering Faculty, Department of Vegetables production. Tr. A. Hlinku 2, 949 76 Nitra
  • Oleg Paulen Slovak Slovak University of Agriculture, Faculty of Horticulture and Landscape Engineering, Department of Fruit Production, Viticulture, and Enology, Tr. A. Hlinku 2, 949 76 Nitra



sweet pepper, vitamin C, retention, soluble solids


In the three-year field trial we have grown six varieties of sweet peppers and we observed a change in the content of soluble solids and vitamin C during aging and after heat treatment with the sterilization. The highest content of soluble solids was found in peppers collected in botanical maturity, where the average was 5.82% in 2012, 6.52 in 2013 and 6.13 in 2014. Lower average, we measured in the intermediate maturity, 4.25 in 2012, 5.2% in 2013 and 4.73% in 2014. The lowest soluble solids content was recorded for fruit harvested in technical ripeness, only 3.57% in 2012, 4.25% in 2013 and 4.10% in 2014. In the technical maturity we determined the average value of vitamin C by the years between 90.98 mg.100 g-and 103.86 mg.100 g-1. The average in vitamin C content in fresh pepper fruits of intermediate maturity was ranging from 108.81 to 124.65 mg.100 g-1. The highest average values of vitamin C were at the botanical maturity from 171.42 to 188.30 mg.100 g-1. In the average of years and times of harvest it was found that the variety ´PCR´ and ´Slovakia´ had the first and second place in content of vitamin C (146.10 mg.100 g-1 - ´PCR´ and 143.72 mg.100-- ´Slovakia´). The least vitamin C was observed in a variety ´Katrena´ (120.80 mg.100 g-1). For six varieties we have found that in technical maturity retained after sterilization on average 34.0% of vitamin C, in an intermediate maturity 47.16% and 42.10% of botanical maturity. Vitamin C was the highest in sterilized pepper variety of ´Slovakia´ and ´PCR´ in all three stage of maturity. The results show that the pepper is an excellent reservoir of vitamin C, not only in c fresh state, but also after heat treatment.


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How to Cite

Valší­ková, M. ., Rehuš, M. ., Komár, P. ., & Paulen, O. . (2017). The impact of varieties, ripeness, and heat treatment on the retention of vitamin C and content of soluble solids in sweet pepper. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 210–215.

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