Quality Of Pepper Research Articles

Preharvest application of naphthalene acetic acid and kelpak® improve postharvest quality and phytonutrient contents of sweet pepper

ABSTRACTPreharvest application of plant growth regulators may have promise to improve product shelf-life. The study examined effects of the plant growth regulators [naphthalene acetic acid (NAA), the seaweed concentrate Kelpak®, and their combination] on postharvest quality of yellow sweet pepper (Capsicum annuum L.) grown in soilless culture. Seedling root plugs were soaked in Kelpak® at 10 mL∙L−1, 3 h before transplanting. Thereafter, solutions applied to foliage until runoff were: NAA at 20 mg∙L−1 and Kelpak® at 5 mL∙L−1 at 15, 30 and 45 days after transplanting. Sweet peppers were harvested at maturity, and stored at 7.5ºC for 0, 7, 14, or 21 days (d). The individual Kelpak® and NAA applications minimized weight loss and color degradation during storage. All treatments helped retain firmness and tissues had higher pH compared to the control. Application of NAA+Kelpak® favored accumulation and retention of total soluble solids until 14 d of storage. Fruit treated with Kelpak® and NAA+Kelpak® had higher ascorbic acid content than all other treatments. Application of NAA+Kelpak® helped retain higher carotenoid content. The NAA, Kelpak®, and their combination, enhanced accumulation of total phenols over time with minimal impact on antioxidant power (FRAP activity). The NAA and Kelpak® preharvest application can improve quality of yellow sweet pepper during postharvest storage up to 7 d.

Effect of edible coating on postharvest quality of bell pepper at ambient storage

Effect of edible coating on postharvest quality of bell pepper at ambient storage

Decreasing of Cayenne Pepper Quality During Storage in Room Temperature

Cayenne pepper storage at room temperature will cause physical, mechanical,chemical or microbiological damage in short time. In room terperature conditions cayennepepper can only survive for 2-3 days and finally will be decay. The use of packaging canincrease the small chilli storeability, because packaging can reduce the level of exposure toenvironmental changes. This research aims to study the quality changes of cayenne pepperduring storage on room temperature. The results showed that losses of cayenne pepper weightincreased with increasing duration of storage. Cayenne pepper storaged for 8 days causedweight loss of 24.25%. The use of perforated plastic packaging can reduce the weight loss by16.82%, much lower than the control of 31.67%. The pH of chili during the 8-days decreasedwith value of 6.55 while the control was 6.7. The pH experienced decreased of 2.23% fromthe control (without packaged). While the number of colored cayenne pepper increasedduring storage from 40% in control treatment and 60% in the packaging. The use ofperforated plastic packaging provides a higher organoleptic value with a total value of 18which consists of 4.27 color parameters (close to green), texture 4.5 (very close to very hard),4.6 appearance (near very smooth) and freshness 4.63 (approached very fresh).Keywords: chili, storage duration, weight loss, pH, packing

Effect of Postharvest Temperatures and Packaging Materials on Shelf Life and Fruit Quality of Selected Hybrid of Sweet Pepper

Field and laboratory studied were conducted at the research field of Olericulture Division and laboratory of Postharvest Technology Section under the Horticulture Research Center (HRC), Bangladesh Agricultural Research Institute (BARI), Gazipur to find out the suitable sweet pepper hybrid (P7×P8) and to determine the appropriate storage temperature and storage material on shelf life and fruit quality of hybrid sweet pepper. The laboratory result reveal that perforated poly bag was found better in reducing fungal decay (6.02%) as well as for better visual appearance and excellent nutritive quality during 10th day of storage irrespective of temperature. The minimum weight loss of fruits was (0.86%) noted at temperature of 4°C kept in perforated poly bags at 10th day of storage. Higher TSS value (5.49% in 10th day and 5.58% in 20th day of storage) was attained under ambient temperature with perforated package. Maximum beta carotene value in fruit (42.78 µg per 100 g) was observed during 10 days storing at perforated poly bag of 4°C temperatures. However, freshness of fruits was up to the marks and senescence of fruits was delayed in 4°C and in perforated poly bag up to 10th day of storage. These temperature (4°C) and perforated poly bag might be afforded a beneficial balance to visual appearance and nutritional status. The results suggest that fruits of sweet pepper at 4°C stored in perforated poly bag for a period of 10th day might be appropriate regarding the firmness, good visual appearance and fruit quality.

Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment

ABSTRACTThe effects of hydrothermal (HT)-calcium chloride (CaCl2) treatment on water loss, chlorophylls, L-ascorbic acid, total phenol, antioxidant capacity, malondialdehyde (MDA), peroxidase (POD), polyphenol oxidase (PPO), catalase (CAT), and phenylalanine ammonia lyase (PAL) of peppers were assessed for 32 days of storage at 8°C. The results showed two water populations corresponding to strongly immobilized water and weakly bound water were observed in all the peppers. Comparing with other treatments, HT-CaCl2 treatment restricted water mobility and maintained higher immobilized water content during storage. HT-CaCl2 treated peppers showed lower MDA content whereas presented higher chlorophylls, L-ascorbic acid, total phenol content, and stronger antioxidant capacities than those subjected to other treatments. These characteristics indicated HT-CaCl2 treatment improved storage quality of postharvest peppers. In addition, HT-CaCl2 treatment retained lower POD, PPO, and PAL activities and higher CAT activity in the peppers during storage than other treatments, respectively. Based on above results, the combination of HT and CaCl2 treatment showed positive and continuous effects on the quality attributes and related enzyme activities of peppers during storage.

Antibacterial properties of combined non-thermal treatments based on bioactive edible coating, ozonation, and gamma irradiation on ready-to-eat frozen green peppers: evaluation of their freshness and sensory qualities

Antibacterial activity of an optimized formulation (edible coating), gaseous ozone, γ-irradiation treatments, and their combinations on ready-to-eat frozen pre-cut green peppers against Escherichia coli, Salmonella enteric, and Listeria innocua as foodborne pathogen bacteria, was assessed. In situ results showed that the antibacterial coating presented a large spectrum activity against Gram-positive and Gram-negative bacteria. In addition, ozone gaseous treatment at concentration of 10 ppm during 5 min allowed a total inhibition of E. coli after 4 days and a noticeable log reduction in Listeria and Salmonella during storage time. According to the obtained results, irradiation was the most effective technique to inhibit the growth of bacteria in alone or combined treatments. Different treatments had no significant impact on color parameters of pre-cut green peppers. Furthermore, no significant effect on chlorophyll content of pre-cut green peppers was also observed which is in accordance with the colorimetric results. Some statistical differences were noted in vitamin C content of pre-cut green peppers after coating treatment due to the additional ascorbic acid content in coating formulation, although no negative effect of treatments on the quality of pre-cut green peppers (total AA + DHA content) was observed. Furthermore, the sensory analysis confirmed that treatments had no significant effect (p > 0.05) on sensory attributes of peppers (color, odor, and taste).

Deterioro de la calidad de la semilla de chile piquín de cuatro colectas de Querétaro y Guanajuato (Capsicum annuum var. Aviculare)

El objetivo de la presente investigación fue evaluar la calidad de semilla de chile piquín a través de la prueba de envejecimiento acelerado en colectas de chile piquín (Capsicum annuum var. Aviculare) del estado de Querétaro y Guanajuato. Las colectas se realizaron en cuatro localidades El Patol, El Cuervo e Higuerillas del municipio de Querétaro y El Tanque del municipio de Xichú. El vigor de la semilla se obtuvo mediante la prueba de envejecimiento acelerado que consistió en someter las semillas 24, 48, 72, 96, 120 y 144 h a una temperatura de 42 °C y 100% de humedad relativa, después de este periodo, las semillas se someten a una prueba normal de germinación a los 7, 14 y 21 días. Los resultados en el análisis de varianza expresaron efecto significativo en genotipos, siendo el mejor tiempo para el conteo realizado a los 7 días y a las 24 h. A los 14 días los mejores tiempos fue para el testigo las cero, 24 h, 48 h y 72 h. Por otro lado, se registró la calidad de la semilla, las cuales presentaron diferencias significativas para peso seco de vástago, los valores más altos fueron para El Tanque y El Patol. En peso seco de raíz, peso de cien semillas y velocidad de emergencia destacan las colectas provenientes de El Tanque, El Patol y El Cuervo. Higuerillas presentó valores más bajos en los caracteres antes indicados, diferencia que podría atribuirse a las condiciones ambientales.
 

The influence of foliar fertilizers on the quality and yield of sweet pepper (Capsicum annuum L.)

Abstract Optimal feeding of field-grown plants is thought to be a key factor modifying their growth and development. Natural biostimulants, foliar fertilizers and plant growth regulators have been applied in horticultural production; however, their effect varies depending on the plant species treated, and those have been mainly cucumber, tomato, pepper, potato, and melon. The aim of the study was to evaluate the effect of preparations produced through nanotechnology on the yield and fruit quality of sweet pepper grown under cover. The experiment comprised plants grown in three different combinations: combination I (plants treated with 2 kg ha−1 Nano Active); combination II (plants treated with 1% Nano Active Forte + 4 kg ha−1 Nano Active Forte + 2 kg ha−1 Nano Active, a single treatment carried out at the initial stage of fruit formation); and combination III (the control, where all plants were sprayed with water). The obtained results showed that Nano Active Forte foliar treatment of sweet pepper plants significantly increased fruit yield in protected cultivation. Supplementation with foliar fertilizers modified the fruit chemical composition. Application of the Nano Active Forte preparation led to an increase in dry matter content as well as in the concentrations of total sugars, vitamin C and carotenoids. Applications of Nano Active Forte and Nano Active enhanced the potassium and phosphorus contents, while the concentrations of nitrates and calcium remained at the same level regardless of the preparations used.

1-MCP efficiency in quality of ornamental peppers

ABSTRACT 1-MCP has been effectively used as an antagonist of ethylene deleterious actions in flowers and ornamental plants. The objective was to evaluate the efficiency of 1-MCP (0.0, 0.5, 1.0 and 1.5 g m-3) in maintaining post-production quality of exogenous ethylene sensitive ornamental pepper. Two commercial varieties were evaluated: Pimenta Colorida and Pimentão Ornamental, both Capsicum annuum. The pre-treatment with 1-MCP, regardless of the applied concentration, was effective in blocking the ethylene action reducing the leaves abscission, flowers and fruits of both genotypes by 100%. Plants pretreated with 1-MCP had postproduction life increased by eight and nine days for Pimenta Colorida and Pimentão Ornamental, respectively. The 1-MCP application at the concentration of 1.0 g m-3 is efficient in maintaining ornamental quality and prolonging the shelf life of Pimenta Colorida and Pimentão Ornamental.

Extension of the postharvest quality of bell pepper by applying nanostructured coatings of chitosan with Byrsonima crassifolia extract (L.) Kunth

The aim of this work was to evaluate the structure, chemical composition and biological activity of nanoparticles composed of chitosan (CNPs) and chitosan with Byrsonima crassifolia extract (CENPs), with which two EC, edible nanochitosan coatings (ENC) and edible nanochitosan extract coatings (ENEC) were elaborated, respectively. These coatings were sprayed on bell pepper during the pre-harvest stage and microbiological activity was determined. After harvesting the quality of bell pepper was evaluated for the following variables: weight loss, firmness, color change, respiration, ethylene production, total carotenoids, phenolic content, antioxidant capacity, and microbiological activity. The result indicated that the volatile fraction of Byrsonima crassifolia extract is 94% composed of α pinene, camphene, and eucalyptol. The CNPs had a higher size distribution 420 nm than the CENPs 312 nm and a potential Zeta of −40 mV. The CNPs and CENPs decreased the in vitro growth of Alternaria alternata up to 100%. During the cultivation of the fruit, both EC reduced the microbiological activity by 80%. In the postharvest stage some changes were observed in the fruit treated with the EC, for instance: 1) the fruit showed a 30% the weight loss and 15% the change of color after 21 d of storage, 2) the phenolic content, carotenoids and reducing capacity were increased by 18% and 3) the microbiological activity was reduced by 85%. In conclusion, the application of ENC and ENEC during the cultivation and postharvest storage of bell pepper preserved the physicochemical quality, improved microbiological quality and increased their antioxidant content.

Influence of irrigation regimes and fertigation levels on fruit yield and quality of polyhouse-grown bell pepper

An experiment was carried out during 2014-15 to study the fruit yield and quality of bell pepper grown under a naturally ventilated polyhouse with three irrigation regimes [I(1): 40, I(2): 60 and I3: 80% of crop evapotranspiration (ETc)] and three fertigation levels (F(1): 50, F(2): 75 and F(3): 100% of recommended dose of fertilizers) along with a control (drip irrigation at 100% ETc + soil application of fertilizers). Daily measured outside evaporation ranged from 1.9 to 14.4 mm day-1 during cropping season. Cumulative water requirements under the different irrigation regimes were 793, 635, 476 and 317 mm for 100, 80, 60 and 40% of ETc, respectively. Irrigation replenishment at 60 and 80% of ETc were at par with significantly higher fruit yield (8.10 and 8.16 kg m(-2), respectively), moisture content (92.84 and 93.05%) and crude fibre (2.33 and 2.28%). The maximum total dietary fibre content (2.50%) occurred under 60% of ETc. Ascorbic acid (171.46 mg 100 g(-1)) and total soluble solids (5.38 °Brix) contents were significantly highest at 40% of ETc irrigation regime. Among the fertigation levels, F(2) (75%) and F3 (100%) were at par with regard to fruit yield and most of the quality parameters. All the interactions of I×F outperformed the control with respect to fruit yield and the majority of the fruit quality parameters. From this study, it is concluded that the combination of irrigation replenishment at 60% of ETc and fertigation with 75% recommended fertilizer dose (I(1)×F(2) was optimal for obtaining a higher yield in bell pepper with better qual)ity fruits, along with savings of 40% of irrigation water and 25% of fertilizers.

Comparison of Dried Hot Pepper Quality and Production Efficiency by Drying Methods

Comparison of Dried Hot Pepper Quality and Production Efficiency by Drying Methods

Postharvest quality and nutrient contents of long sweet pepper enhanced by supplementary potassium foliar application

ABSTRACT Inadequate amounts of potassium uptake by plant roots, even if it is available in soil, can be due to soil pH, plant type, and plant growth stage. Quality and shelf-life of long sweet pepper (Capsicum annuum L.) are affected by plant nutrition. To determine the suitable potassium source for foliar fertilization during plant growth, effects of supplementary foliar K sources (K-humate, KCl, and K2SO4) were evaluated on fruit quality, chemical composition, and postharvest behavior of long sweet pepper. Pepper fruit were stored for 28 days at 10°C. Fruit weight loss and decay were reduced, and total soluble solids were increased by supplementary K application; K2SO4 and KCl were the most effective sources. The L* and chrome values, as indicator for surface color, were enhanced by K foliar fertilizer. Chlorophyll a and b were increased by K treatments compared to control. Carotenoids were increased by KCl treatment; K2SO4 was the most effective source for enhanced total phenols. Total sugar and vitamin C were increased by K application, especially when K was added as KCl. Nitrogen and phosphorous contents in fruit were enhanced by K-humate and KCl treatments while potassium content was enhanced by all K treatments. The K2SO4 and KCl could be suitable K sources for foliar fertilizer during plant growth to enhance growth, yield, and quality of pepper fruit.

Extension of postharvest shelf-life in green bell pepper (Capsicum annuum L.) using exogenous application of polyamines (spermidine and putrescine)

To extend the postharvest shelf-life of green bell pepper (Capsicum annuum L.), an exogenous application of two polyamines, Spermidine and Putrescine (SPD-PUT), was tested in multiple combinations (10 μM plus 10 μM, 20 μM plus 20 μM, and 30 μM plus 30 μM) at 4 ± 1 °C for 40 days. The titratable acidity, protein content, activities of catalase and peroxidase, chlorophyll and capsaicin content gradually decreased for all the treated and untreated fruits throughout the storage period. On the other hand, proline content and antioxidant 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity continuously increased with the extension of time-span under storage. Among the three treatment combinations, the combination of 20 µM SPD and 20 µM PUT was found to be the optimum, based on the response of all the morphological and physicochemical traits assessed. The same combination was effective in sustaining the quality of green bell pepper following its harvest, for a period of at least 40 days.

Increasing Of White Pepper Quality by Submersion Period and Additional of Karamunting Leaf (Melastoma malabathricum)

Perendaman lada putih dengan penambahan daun karamunting (Melastoma malabathricum) merupakan salah satu upaya penanganan pascapanen lada. Tujuan penelitian yaitu mempercepat proses perendaman dengan penambahan daun karamunting yang diharapkan dapat meningkatkan kualitas lada putih. Penelitian ini dilakukan di Desa Balunijuk, Kabupaten Bangka Induk, pengujian kualitas di Balai UPTD Sertifikasi dan Pengendalian Mutu, Dinas Perindustrian dan Perdagangan Kepulauan Bangka Belitung dan Lingkungan Hidup. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan 2 faktor perlakuan. Faktor pertama (P) 4 taraf lama perendaman: (P0) kontrol 14 hari, (P1) 9 hari, (P2) 7 hari, (P3) 5 hari. Faktor kedua (K) penambahan dosis daun karamunting: (K0) kontrol tanpa pemberian dosis, (K1) 100 g, (K2) 150 g dan (K) 200 g. Setiap unit percobaan terdiri 2 kg buah lada. Uji lanjut menggunakan DMRT dengan taraf kepercayaan 95%. Hasil penelitian menunjukkan lama perendaman berpengaruh terhadap peubah kadar benda asing, kadar biji kehitam-hitaman, dan kadar minyak atsiri. Perendaman selama 5 hari menghasilkan nilai minyak atsiri lebih tingggi yaitu 2,44%. Tidak ada interaksi antara lama perendaman dengan penambahan daun karamunting terhadap kualitas lada putih.

Nondestructive quality assessment of chili peppers using near-infrared hyperspectral imaging combined with multivariate analysis

There is an increasing demand of chili peppers due to their special taste and numerous applications through a number of markets, and high quality is crucial for both producers and customers. This research was aimed to investigate the potential of near-infrared hyperspectral imaging (HSI) for nondestructive quality assessment of chili peppers. Near-infrared HSI in the spectral range of 975–1646 nm was employed to acquire hyperspectral reflectance images of chili peppers. High-performance liquid chromatography and freeze-drying methods were conducted to obtain the reference values of capsaicinoid concentrations and water contents, respectively. Three different variable selection methods with successive projections algorithm (SPA), competitive adaptive reweighted sampling (CARS) and genetic algorithm-partial least squares (GA-PLS) were performed to remove the redundant information and select the optimal wavelengths. Quantitative models including partial least squares (PLS), extreme learning machine (ELM) and least-squares support vector machine (LS-SVM) were then developed to predict the capsaicinoid concentrations and the water content. The results show that the ELM models combined with the SPA method yielded the best prediction performances for the capsaicin and dihydrocapsaicin concentrations, and the water content, with the highest correlation coefficients of prediction (RP) of 0.83, 0.80 and 0.93, respectively. Distribution maps of capsaicin and dihydrocapsaicin concentrations for intact and cut chili peppers were obtained. Finally, classification models for discriminating pungent and non-pungent chili peppers with a classification accuracy of 98.0% were developed. The results demonstrate that near-infrared HSI technique is promising for pepper quality assessment.

Low temperature conditioning combined with methyl jasmonate can reduce chilling injury in bell pepper

Bell pepper is a highly perishable vegetable and chilling injury is a principal physiological factor that negatively impacts the postharvest quality of peppers during transportation and storage. This study parsed the effects of low temperature conditioning (LTC) combined with methyl jasmonate (MeJA) on chilling injury during the storage of bell pepper fruit. The results showed that treatments of LTC combined with MeJA effectively maintained quality of bell pepper, suppressed the development of chilling injury index, delayed increase of malondialdehyde (MDA) content, inhibited the decline of chlorophyll and Vitamin C content, enhanced the activities and relative gene expressions of Peroxidase (POD), Catalase (CAT) and Ascorbate Peroxidase (APX). The results obtained point to treatments LTC combined with MeJA can be used as a useful technology for enhancing tolerance of postharvest chilling injury in bell pepper fruit.

Effect of soil on the Growth and Quality of Pepper during Different Durations of Continuous Planting

Effect of soil on the Growth and Quality of Pepper during Different Durations of Continuous Planting

Pre-storage treatment of mechanically-injured green pepper (Capsicum annuum L.) fruit with putrescine reduces adverse physiological responses

Green peppers are vulnerable to mechanical damage during harvesting and postharvest storage and transportation that significantly decreases their quality and economic value. In the present study, the effects of a pre-storage exogenous application of 1 mmol L−1 putrescine (Put) was assessed by the postharvest physiology indicators of two cultivars of mechanically-injured green pepper (‘Nongda 24’ and ‘Jingtian 3’) stored at 20 °C. Results indicated that, compared to control, Put treatment effectively maintained the quality of the green peppers by suppressing the change in fruit color from green to red, maintaining higher fruit firmness, decreasing electrolyte leakage, reducing the degradation of vitamin C and chlorophyll, and inhibiting the accumulation of malondialdehyde. The relative gene expression and enzyme activity of peroxidase, catalase, and ascorbate peroxidase were enhanced by Put. The collective data indicates that Put reduces the adverse physiological changes in pepper fruits caused by mechanical injury. The use of Put may provide a method to reduce food wastage and economic losses in the production and marketing of green peppers.

Effect of type of fertilization and maturity on quality of fresh-cut red and yellow peppers (Capsicum annuumL.)

Effect of type of fertilization and maturity on quality of fresh-cut red and yellow peppers (<i>Capsicum annuum</i>L.)