Operational Group: Improving the production and packaging systems of O Couto Peppers
- Type Operational group
- Execution 2016
- Assigned Budget 6.000,00 €
- Scope Autonómico
- Autonomous community Galicia
- Main source of financing PEPAC 2014-2020
Description
This Task Force seeks to characterize the Couto pepper from an agronomic perspective, so that by modifying aspects related to fertilization and irrigation, the levels of antioxidants present can be modified, thereby increasing their shelf life as a fresh-cut product.
Objectives
To achieve this, the following are proposed: a study of O Couto pepper production systems by modifying fertilization conditions; a study of traditional technologies for improving the shelf life of O Couto peppers, such as modifying the proportion of gases in the AM, the use of antimicrobial films that interact with the peppers' respiratory activity; and a study of new technologies and alternatives to conventional chlorine disinfection for disinfecting fresh-cut vegetables.
Contact information
- Coordinator/entity name: AGACA Cooperative Union
- Coordinator/entity email: agaca@agaca.coop
Beneficiaries
- Unión de cooperativas AGACA
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