*2.1.9 Processing methods*

Processing methods are critical in preserving the beneficial properties of capsicum. Among the vitamins, ascorbic acid is very susceptible to chemical and enzymatic oxidation during the processing, cooking and storing of produce. Unblanched beans and pepper lost more than 97% of their vitamin C within one month of freezing at 23° C. Blanching reduces vitamin C content by 28% in vacuum-sealed samples further decreased by 3%, while non-vacuum sealed lost 10% in 12 months of storage [50–53]
