บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Impact of physiomorphological factors and storage conditions on postharvest quality loss of peppers (Capsicum annuum L.)

Banaras, Muhammad

Thesis of Ph.D., New Mexico State University, 1989, 123 pages

1989

บทคัดย่อ

IMPACT OF PHYSIOMORPHOLOGICAL FACTORS AND STORAGE CONDITIONS ON POSTHARVEST QUALITY LOSS OF PEPPERS (CAPSICUM ANNUUM L.).

To determine postharvest quality loss, nine distinct pepper cultivars, 'Keystone', 'Mexibell', 'NuMex R Naky', 'NuMex Conquistador', 'New Mexico 6-4', 'Santa Fe Grande', 'Cascabella', 'TAM Jalapeno', and 'TAM Hidalgo' were evaluated at 8, 14, and 20C.  Significant cultivar differences in postharvest rate of water loss, turgidity and color development were observed at each storage temperature.  Postharvest life of pepper fruits stored at 8C was considerably longer than 14 and 20C.  To determine whether MAP or skin coatings would extend postharvest longevity of peppers, green mature pepper fruits harvested from the field (mid- and late-season) and peppers grown in a greenhouse were packaged in low density polyethylene packages (17.5cm x 20cm x 1.75mil) with and without eight 26-gauge needle holes and stored at 8, 14, 20C.  A non-packaged control was included for comparisonTo evaluate skin coatings, pepper fruits coated with "Nutri-Savecircler" and "Semperfreshcircler" at 0.5% and 1.0% and 1.5%

 (g/liter), along with non-coated control were stored at 23C.  MAP reduced water loss, maintained turgidity of fruits and delayed color development.  The effects of MAP on extending postharvest longevity (storage and/or shelf life) of pepper fruits were more pronounced at relatively higher storage temperature of 20C.  Packaging without holes reduced red color development and disease at 14 and 20C as compared to packaging with holes.  Packaging was successful in extending postharvest longevity of field (mid-season) and greenhouse grown peppers even at highest temperature tested, 20C.  Packaging did not affect the quality (texture, and development of red color and disease) of pepper fruits after storageNeither coating material at 0.5%, 1.0% or 1.5% (g/liter) was effective in extending postharvest life of pepper fruits stored at 23C for more than five days.  Relationships between physical characteristics and postharvest water loss were also examinedFruit surface area and epicuticular wax contents were nega

 tively correlated to postharvest water loss in pepper fruits.  Greater amounts and uniform distribution of epicuticular wax on pepper fruits may provide a mechanism of extending postharvest longevity.