Influence of Edible Coatings on Biochemical Fruit Quality and Storage Life of Bell Pepper cv. “Yolo Wonder”

Abad Ullah,A A Qureshi,M Shafique,N A Abbasi

doi:10.1155/2017/2142409

Abad Ullah, A A Qureshi + Show 2 more

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https://doi.org/10.1155/2017/2142409

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Abstract

The present study was carried out to investigate the influence of food grade coatings on fruit quality and storage life of bell pepper cv. “Yolo Wonder” at8±1°C with 90–95% RH for 24 days. Coating treatments were given to bell pepper fruits by dipping in aqueous solutions of gum arabic (6, 9, and 12%),Aloe veragel (4, 5, and 6%), and cinnamon oil (0.5, 0.75, and 1%). Physicochemical characteristics as well as quality of bell pepper fruits improved in all coating treatments. Results revealed that 12% gum arabic coating exhibited significantly reduced weight loss, membrane leakage, chilling injury, and decay incidence with less increase in pH, total soluble solids, and sugar percentage, whereas appealing fruit color (L⁎,a⁎, andb⁎) along with higher values of ascorbic acid (1.84 mg/100 g), titratable acidity (0.19%), and firmness (4 N) was observed in cold storage environment. Our results clearly suggested that coating of bell pepper fruits with 12% gum arabic can maintain postharvest storage quality of bell pepper fruits.

Highlights

Bell pepper is the most commonly used fruit of the solanaceous family with excellent nutritive value and a high content of ascorbic acid and vitamins such as vitamins A and E and whole range of vitamin B complex
Bell pepper coated with 12% gum arabic exhibited about 1.5-fold higher firmness after 24 days of cold storage, as compared to the control (Figure 1(b))
Of chloroplasts to chromoplasts pertaining to changes in pigment content of pepper fruit as ripening progresses [54], whereas the increasing trend in a∗ value describes the loss of red color and formation of lycopene and β-carotene due to advancement of ripening [55]. These results clearly describe the effectiveness of edible coatings in improving the cosmetic look of bell pepper fruit by maintaining lower values of a∗ and b∗ with higher L∗ values

Summary

Introduction

Bell pepper is the most commonly used fruit of the solanaceous family with excellent nutritive value and a high content of ascorbic acid and vitamins such as vitamins A and E and whole range of vitamin B complex. Due to its short shelf life, is susceptible to flaccidity, wilting, shriveling, fungal diseases, and decay. Application of chitosan as an edible coating improved the physical appearance of papaya by creating a barrier against respiration and moisture loss [5]. These coatings develop a modified atmosphere which can induce diverse alterations in fresh and minimally processed foodstuff in some areas such as antioxidant properties, microbial growth inhibition, color, sensory quality, firmness, ethylene production, and volatile compounds as a consequence of anaerobic processes [6]

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