摘要：The influence of blanching methods and periods on the quality and yield of the pulp of red peppers have been investigated. Red peppers have been blanched in water at 100±1 oC fir 25 minutes, in steam at 110±1 oC for 5, 8 and 11 minutes. Pulp of these peppers have been obtained by using two stage pulpers with 1 mm sieves. Water soluble total solids, pH, acidity, ascorbic acid, pectin, colour and textural hardness values has been obtained for each variations. Pulp yield and losses during processing have been measured. Blanching in steam at 110 C for 8 minutes save the best quality and the highest yield of red pepper pulp.
