Comparison of Shelf-Life Extension of Capsicum (Capsicum annum) by Polyvinyl Acetate and Shellac Coating During Refrigerated Storage

Abstract

Edible coatings and films can help to keep fruits and vegetables fresh and last longer after harvesting. Polyvinyl acetate (PVAc) and shellac coatings had been developed for controlling the postharvest physiological activity of capsicum. Moreover, a comparative effect of polyvinyl acetate and shellac coatings on capsicum was evaluated at refrigerated temperature (10±2 °C) throughout storage. Both coatings were applied directly to the surface of fruit ‘for the investigation of the crucial parameters, such as weight loss, firmness, color, TSS, titratable acidity, pH, chlorophyll and others during storage. Results showed that, as compared to the control (uncoated capsicum), 12.5% of shellac-coated capsicum, and 12.5% of PVAc coating significantly increased firmness retention, reduced weight loss, and improved physicochemical properties. Over the storage, the PVAc coating prevented color change as well as maintained total soluble solids, titratable acidity, and pH. Results also revealed that the PVAc coating showed a better ability to prevent the deterioration of capsicum as compared to the shellac coating during storage. The present study illustrated the comparative effect of PVAc coating over shellac coating on capsicum at refrigerated storage.