Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh- cut green bell pepper.

Abstract

Present study was aimed at understanding the effect of pretreatments and modified atmosphere packaging on the quality of fresh-cut green bell pepper (Capsicum annuum L.) during low temperature storage. Dip treatment of freshly cut green bell pepper pieces in 2% calcium propionate followed by surface drying and subsequent packing in cryovac PD961 film which maintained an equilibrium modified atmosphere of 13-14% O2 and 7% CO2 helped to extend the marketability till 9days storage at 8°C. The microbiological quality was at the best level up to 6days of storage, as evidenced by a surge in aerobic plate count, pectinolysers and pseudomonads on subsequent days. Head space volatile analysis of the produce at regular intervals showed a reduction in monoterpenoids and simultaneous increase of aldehydes and ketones, sesquiterpenoids, esters, furans and pyrazines during storage. Principal component analysis of the head space volatiles identified, cis - ocimene, 1,3,8-paramenthatriene, trans 3- caren 2-ol, bergamotene, 2-hexenal, ethyl 1- decanol, (E)-3- hexenol and heptane thiol as the markers of freshness in minimally processed green bell pepper.