Abstract
SummaryGreen capsicums stored at 8°C in various controlled atmospheres showed no increase in storage life compared with the control; there was even an increase in decay in fruit stored in 6% CO2 and 2% O2. Weight loss was generally higher for CA-stored fruits than for the control. Fruits wrapped in plastic films showed a significant increase in storage life and weight loss was lower than for all other treatments; the fruits remained crisp and fresh. Hypobaric-stored capsicums showed no increase in storage life when compared with the control fruits; weight loss was about three times greater than for the other treatments. It was concluded that plastic wraps improved storage life sufficiently to be of commercial use in sea transport of capsicums.
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