Effect of packaging material and different storage regimes on shelf life of green hot pepper fruits
Muhammad Amjad, Javed Iqbal, Deborah Rees, Qamar Iqbal, Aamir Nawaz and Tanveer Ahmad
Abstracts, 10th International Controlled & Modified Atmosphere Research Conference, 4-7 April 2009, Antalya, Turkey. 80 pages.
2009
บทคัดย่อ
Two hot pepper hybrids; Wonder King and P-6 grown under high plastic tunnels. A study was conducted to determine the best polyethylene packaging material and low temperature treatment to maximize the shelf life of green hot peppers using a two factorial trial (temperature and packaging material) with a completely randomized design. Freshly harvested fruits were stored at a range of temperatures; 7°C, 14°C and 21°C in a range of packaging; 7 mm, 15mm and 21mm thick polyethylene bags or open. Post harvest quality parameters were assessed. Minimum weight loss for P-6 was observed for fruits stored at 7°C in 7mm thick polyethylene bags, whereas for Wonder King minimum weight loss was for fruits stored at 7°C in 2lmm thick polyethylene bags. Maximum ascorbic acid in P-6 was 53 mg/100 ml when stored at 14°C packed in 15mm thick polyethylene bags whereas in the case of Wonder King maximum ascorbic acid was 107 mg/100 ml at 7°C with 7 mm thick polyethylene bags. Total phenolic compounds were 53.62 mg/100 g for P-6 when stored at 7°C unpacked while no significant differences were found in Wonder King. No significant carotenoid differences were recorded for P-6 whereas maximum total carotenoids (5.93 mg/100 g) were found for fruits stored at 7°C with 7mm thick polyethylene bags. Total sugars, reducing sugars and non reducing sugars in P-6 were estimated at 9.16%, 2.71% and 2.59% whereas in the case of Wonder King 6.53%, 1.37% and 1.27% at 21°C in open conditions, respectively. Maximum shelf life (20 days) was recorded for P-6 at 7°C in 15 mm thick polyethylene bags while in Wonder King maximum shelf life was 10 days at 7°C using 15 m thick polyethylene bags.