Abstract
In this research, the effects of different postharvest treatments on quality and biochemical properties of “Maxibell F1” California Wonder type peppers at green mature stage were determined. In this content, ultraviolet C (UV-C) at 254 nm treatments for 2.5, 5, 10 min and hot water dipping (HWD) treatments for 2 min at 40, 50, 60°C were done respectively. Besides, low density polyethylene (LDPE) and polyvinylchloride (PVC) based modified atmosphere packaging (MAP) applications were materialized. Some quality and biochemical parameters such as flexibility, soluble solids content, weight loss, decay incidence, ascorbic acid content, total chlorophyll content and membrane leakage were assessed after each storage period on peppers. Furthermore, the gas concentrations inside modified atmosphere packages were daily measured. Treated peppers were stored at 6 - 7°C and 90 - 95% RH conditions for 15, 30 and 45 days with two days shelf life at 18 - 20°C respectively. According to the results, storage period affected the quality and biochemical properties. Thus, quality and biochemical properties reduced with prolonged storage period. Furthermore LDPE based MAP, PVC based MAP and HWD at 40°C were found successful in terms of keeping the parameters as mentioned, respectively. The differences between treatments became evident especially after 30 and 45 days storage. Key words: Bell pepper, storage period, ultraviolet C, hot water dipping, modified atmosphere packaging, quality.
Highlights
Bell pepper (Capsicum annuum L.) is an important vegetable crop worldwide and may be green, red, yellow, orange, or brown when ripe
Some quality and biochemical parameters such as flexibility, soluble solids content, weight loss, decay incidence, ascorbic acid content, total chlorophyll content and membrane leakage were assessed after each storage period on peppers
Bell peppers are recommended to be stored at 7 to 10°C and 95 - 98% relative humidity (RH), with a storage life of approximately two to three
Summary
Bell pepper (Capsicum annuum L.) is an important vegetable crop worldwide and may be green (unripe), red, yellow, orange, or brown when ripe. Bell peppers are recommended to be stored at 7 to 10°C and 95 - 98% relative humidity (RH), with a storage life of approximately two to three. The main factors of quality degradation of sweet pepper during prolonged storage are decay development, caused primarily by Botrytis cinerea and Alternaria alternata (Ceponis et al, 1987), shriveling associated with rapid water loss (Maalekuu et al, 2003), and susceptibility to chilling injury (CI), which limits storage to temperatures above 7°C (Paull, 1990). Green peppers for fresh market consumption when pericarp wall becomes thick and the fruit reaches typical size are manually harvested on multiple occasions throughout the growing season (Sargent, 2000). Estimating pepper maturity at green stage can be difficult even for fruit with similar physical attributes; under certain conditions, green peppers can begin to ripen and change color during shipping (Tadesse et al, 2002)
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