บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Extension of postharvest life of bell peppers with low oxygen

Luo, Y. and Mikitzel, L. J.

Journal of the science of food and agriculture.Jan 1996. v. 70 (1) Pages: 115-119.

1996

บทคัดย่อ

Extension of postharvest life of bell peppers with low oxygen.

Green bell peppers (Capsicum annum L cv California Wonder) were stored in oxygen/nitrogen mixtures at 10, 30, 50, 70 and 210 (air) ml O2 litre-1 for 4 weeks at 10 degrees C. Decay, weight loss, colour, titratable acidity and soluble solids contents, internal CO2 and ethylene were evaluated. After 2 weeks, 33% of the air-stored peppers had decayed while only 9% of those stored in 10 ml litre-1 O2 had decayed. The benefit of 10 ml litre-1 O2 in reducing decay continued through 4 weeks of storage. The 30 and 50 ml litre-1 O2 atmospheres slightly reduced decay for a short time while the incidence of decay in 70 ml litre-1 O2 was not different from the control. Peppers stored in 10 ml litre-1 O2 had significantly lower internal CO2 than the air control and other low O2 treatments. A slower decrease in green colour of peppers stored in low O2 indicates a retardation of colour change by low O2 treatments during storage. Low respiration and ethylene synthesis rates may be the primary factors in quality retention.