Perforated modified atmosphere packaging differentially affects the fruit quality attributes and targeted major metabolites in bell pepper cultivars stored at ambient temperature

Abstract

• Yellow and red bell pepper fruit were treated with perforated MAP at 22°C for 3 weeks. • MAP reduced weight loss and delayed any reduction in firmness. • MAP decreased the levels of SSC and soluble carbohydrates. • MAP reduced the levels of proline and GABA. • The fatty acid response was not affected by MAP but by the cultivar. Bell pepper quality can deteriorate during distribution and storage, and often develop disorders. Thus, the effectiveness of micro perforated modified atmosphere packaging (MAP) technology on targeted metabolites associated with fruit quality and physiological disorders in ‘Volante’ and ‘Sirocco’ bell pepper cultivars was investigated over a period of up to 3 weeks at 22 °C. The perforated MAP reduced weight loss and retained pericarp firmness. The soluble solids and carbohydrates, and organic acid contents were lower in the perforted MAP-treated fruits than untreated fruits. Fruit shriveling decreased after MAP treatment. In both cultivars, proline and gamma-aminobutyric acid (GABA) levels were lower in MAP-treated fruits than in untreated fruits of both cultivars. Fatty acid levels were not affected by the perforated MAP treatment but were influenced by the cultivar and storage time especially in ‘Volante’. Overall, the results indicate that the micro perforated MAP treatment can suppress weight loss and retain pedicel firmness, reducing the bell pepper shriveling at ambient temperature and thus prolonging their shelf life.