METHOD FOR CALCULATING KEEPING QUALITY OF ASCORBIC ACID IN THE PRODUCT 'MARINATED SLICED SWEET PEPPER'

摘要

A method for calculating the keeping ability of ascorbic acid in the product "Marinated sliced sweet pepper" comprises determining morphological characters of fresh fruits of sweet pepper of physiological maturity degree: average fruit mass (), largest diameter of a fruit (), fruit shape index (). The determination of forecasted keeping ability of ascorbic acid in the canned product "Marinated sliced sweet pepper" is carried out with the aid of a regression equation:.