Abstract
This work evaluated the efficacies of different coatings: chitosan, gelatin and chitosan-gelatin applied layer-by-layer (LbL); for maintaining the quality of sweet peppers that were stored for 3 weeks at a sub-optimal temperature (1.5 °C) and at an optimal storage temperature (7 °C). After the cold-storage period, fruits were kept under marketing conditions (21 °C) for 3 more days. An edible chitosan coating (2%) effectively alleviated chilling injury and the incidence of decay, and also preserved the nutritional quality of sweet peppers that were kept for 3 weeks at 1.5 °C plus 3 more days at 21 °C. The chitosan coating was more effective than the two other coatings. All three coating treatments significantly reduced external CO2 production, as compared to uncoated control fruit. Storage temperatures did not significantly affect external CO2 production, although CO2 production was slightly higher at 1.5 °C. The chitosan coating exhibited good CO2 gas permeability properties and the peppers coated with that material had lower respiration rates than those in the other two experimental treatments or the control. From a practical point of view, chitosan coating could replace the plastic bags previously found to alleviate chilling injury in peppers that are stored at 1.5 °C as a quarantine treatment.
Highlights
Sweet bell pepper (Capsicum annuum L.) is a very important fruit of the Solanaceae family with excellent nutritional qualities, including high levels of ascorbic acid, antioxidants and vitamins [1]
Chitosan is a polysaccharide carbohydrate with a high molecular weight that is soluble in organic acids
Chitosan could be considered eco-friendly or a possible potential alternative to the synthetic chemicals that can no longer be used for the control of different postharvest pathogens on many types of fresh harvested produce [15]
Summary
Sweet bell pepper (Capsicum annuum L.) is a very important fruit of the Solanaceae family with excellent nutritional qualities, including high levels of ascorbic acid, antioxidants and vitamins [1]. The application of edible coatings has been shown to improve the physical appearance of freshly harvested produce by creating a barrier against respiration and moisture loss [6]. These coatings develop a modified atmosphere, which can induce diverse alterations in fruit and vegetables in terms of antioxidant properties, microbial growth, color, sensory quality, firmness, ethylene production and volatile compounds, as a result of anaerobic processes [6].
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