ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Quality of red and green fresh-cut peppers stored in controlled atmospheres.

Lopez-Galvez, G.; El-Bassuoni, R.; Nie, X.; Cantwell, M.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 19 Pages: 152-157 Ref: 13 ref.

1997

บทคัดย่อ

Mature-green or red bell pepper (Capsicum) fruits were prepared as minimally processed products (1 x 1 cm diced or 0.8 cm slices). Pieces were rinsed with water containing 50 ppm NaOCl, drained and centrifuged in a salad spinner. Pieces were placed in glass jars and stored in air or controlled atmospheres (CA, air or 3% O2 with 0, 5 or 10 CO2) at 0 deg , 5 deg or 10 deg C for up to 20 days, and evaluated after transfer to air at 15 deg for 12 h. Peppers were evaluated for visual quality, surface and edge discoloration, decay, aroma and flavour, firmness (hedonic scale or 0.3 cm probe to measure penetration force) and sugars. Visual and compositional quality (sugars) of diced peppers were best maintained at 0 deg and changes were similar for diced green and red peppers. Atmospheres with 5 or 10% CO2 increased the shelf-life of diced peppers at 5 deg , but were not as effective as storage in air at 0 deg . High CO2 atmospheres at 0 deg and 5 deg caused increased tissue softening and electrolyte le

akage. Aroma scores of fresh-cut peppers often declined more rapidly in CA than in air storage. At 5 deg , it was possible to maintain marketable quality for 8 days in air or 12 days in CA (3% O2 + 10% CO2) for both green and red slices from 24 different cultivars. Slices from partially coloured or red fruits maintained higher quality than slices from mature-green fruits of the same cultivar.