Quality evaluation of hot peppers stored in biodegradable poly(lactic acid)-based active packaging

Abstract

The effect of poly(lactic acid) (PLA)/poly(ε-caprolactone) (PCL)/thymol(TH) composite film, PLA/PCL film, and polyethylene (PE) film on the microbial and physicochemical quality of hot pepper (Capsicum frutescens L.) stored at 4±1°C for 28 days was studied. The measured properties of hot peppers included weight loss, color, firmness, headspace atmosphere in package, vitamin C, total phenolic content, microbial, and sensory quality. The results indicated that the PLA/PCL/TH packaging can retard the harmful change of microbial, weight loss, anaerobic respiration, firmness, vitamin C, total phenolic content, and sensory quality. The color of hot peppers did not show significant (p<0.05) changes during the whole storage time. The results suggested that the PLA/PCL/TH composite film could maintain the quality of fresh hot peppers and extend its postharvest life.