Abstract
Bell pepper (Capsicum annuum L.) fruits of cv. Indra were harvested at commercial maturity and packed in different packaging films, viz. heat shrinkable film (15 μ), cling film (15 μ) and low density polyethylene film (LDPE 25 μ) and thereafter stored under two different conditions, i.e. super-market conditions (18–20°C; 90–95% RH) and ordinary market conditions (28–30°C; 60–65% RH). The shrink film significantly checked the loss in weight (3.38%), firmness (1330.5 g force) and decay incidence (0%), maintained qualities attributes like ascorbic acid (20.70 mg/100 g) and chlorophyll content (0.066 mg/100 g), respectively during 10 days of storage under super market conditions. The in-package gaseous composition (O2 and CO2) in shrink film packed fruits was found to be 3.55and 17.10% after 10 days of storage. The overall sensory quality of the packed bell pepper during retailing was found to be better than control fruits. The shrink and cling film prolonged the shelf-life and maintained the quality of bell pepper fruits for 10 and 7 days under super market conditions and ordinary market conditions, respectively as against 5 and 2 days only in case of unpacked control fruits.
Published Version
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