Effects of precooling and storage temperature on the quality of Manna green peppers during export simulation
Han H.R.,Park S.W. and Park Y.M.
Horticulture, Environment, and Biotechnology, 51(5) p. 403-408, 2010.
2010
บทคัดย่อ
Quality changes were investigated during simulated export procedure of 'Manna' pepper (Capsicum annuum. cv. Manna) to elucidate the effects of precooling and storage temperatures. Green peppers harvested early July were precooled to different levels and then stored at 0, 4, and 8℃for 4 weeks under modified atmosphere (MA) packaging conditions. Weight losses inside MA packages were less than 1% during 4-week shipping simulation. Respiration rates measured after storage and during the shelf life tended to be higher in peppers stored at 0 and 4℃than those at 8℃. Flesh firmness and texture rating on the shelf were maintained better after 3/4 precooling plus 4 and 8℃storage. Surface color was also influenced by storage temperature, although no visible red coloration was observed even after 4-week storage plus 7 days on the shelf. Seed discoloration was severe after 0℃storage, while moderate in peppers stored at 4 and 8℃. Appearance of the pepper after export simulation was better when fruit were precooled to 1/2 level and then stored at 4 or 8℃. Potential shipping period seemed to be shorter than 4 weeks at 4 or 8℃when 7-day shelf life was taken into account as a prerequisite condition for the export program.