บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Post-harvest losses and quality changes in hot peppers (Capsicum frutescens L.) in the roadside marketing system in Trinidad.

Mohammed, M.; Wilson, L. A.; Gomes, P. I.;

Tropical Agriculture Year: 1992 Vol: 69 Issue: 4 Pages: 333-340 Ref: 41 ref.

1992

บทคัดย่อ

Post-harvest losses and quality changes in hot peppers (Capsicum frutescens L.) in the roadside marketing system in Trinidad.

Fresh yellow and red hot peppers were assessed for quality and postharvest losses at 5 stages, (A) field harvest, (B) packing house arrival (handling and sorting), (C) storage (10-14 days at 2-4 deg C and 50-60% RH), (D) roadside market display and (E) consumer conditions, in the dry and wet seasons. Total postharvest losses were 28.6 and 38.7% of the initial 12 kg of fruit in the dry and wet seasons, respectively. Percentage loss at each stage was greater in the wet season than in the dry season. Physical damage (mainly bruising) was significantly higher than physiological or pathological damage in both seasons at stages A and C. At stage A, more fruits showed heat injury damage in the dry season than in the wet season. Significant increases in physiological damage occurred at stage D in both seasons. Red, and to a lesser extent yellow, fruits showed chilling injury symptoms at stage C which increased on transfer to stage D. Fruit firmness declined and moisture loss increased at each stage. Maximum pH values were greatest at stage E (6.61 and 6.69 in yellow and red fruits, respectively). Total titratable acid increased significantly at stage E in yellow fruits. Vitamin C contents were highest at stage C for both yellow and red fruits (12.01 and 12.46 mg citric acid/100 g FW, respectively).