USE OF CHITOSAN AND ESSENTIAL OILS TO CONTROL BIOTIC AND NONBIOTIC AGENTS OF BELL PEPPER FRUITS

Abstract

Bell pepper (Capsicum annuum L.) fruits are appreciated in the food industry for its high content of bioactive molecules. However, vegetable fruits are a highly perishable food and might be attacked by phytopathogenic origin, which decreases its quality. The application of edible coatings by chitosan and essential oils [(Rosmarinus officinalis L. and Cymbopogon citratus L.] have been considered an innovative strategy to reduce postharvest losses and tended shelf life of pepper. This study carried out through 2018 and 2019 summer seasons to describe the effect of different concentrations of chitosan, citronella essential oil and rosemary essential oil on the bell pepper at refrigeration conditions (8 ± 1 °C), physicochemical characterizes and micro biotical properties were evaluated after 7, 14, 21, 28 and 35 days of storage and shilf life periods. Generally, no decay was noticed and good general appearance of pepper fruits treated with 1.0% cetronella essential oil after 28 days of cold storage in both seasons. The results showed that the treated fruits have higher acceptance and quality than the control, being more effective with cetronella essential oil compared to chitosan and rosemary essential oil. It is noticeable that chitosan and cetronella essential oil resulted in an increase in the shelf-life of bell pepper up to 28 days. Furthermore, all dipping treatments under current study increased fruit firmness, total chlorophyll content, Vit. C and TSS characteristics than the control. In addition, treated bell pepper fruits by chitosan or essential oils delayed the loss of physicochemical and fungal growth, due to protection against the microbial development of aerobic mesophylls, molds, and yeasts.