Hot water dips and film packaging extend the shelf-life of bell peppers.
Gonzalez-Aguilar, G. A.; Cruz, R.; Granados, M.; Baez, R.;
Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 18 Pages: 66-72 Ref: 13 ref.
1997
บทคัดย่อ
The effects of hot water dip (HWD) treatment alone or in combination with film packaging on the storage life of Capsicum annuum fruits were evaluated. Mature-green peppers were dipped in water: (a) for 15 min at 45 deg C, (b) for 4 min at 53 deg or (c) for 25 min at 35 deg . Treated and non-treated (control) fruits were stored directly at 8 deg or 20 deg for up to 28 days or packaged in low density polyethylene film bags (fruits from treatments (a) and (b) only) prior to storage. O2, CO2 and ethylene levels in the package atmosphere were determined periodically. The fruits were evaluated weekly for changes in colour (L, a and b parameters), chlorophyll and total carotenoids, percentage decay, weight loss, firmness and sensory characteristics. Respiration rate, ethylene production, ACC content and ACC oxidase activity were evaluated in fruits immediately after treatment and during storage. HWD treatments (a) and (b), alone or with film packaging, significantly reduced the percentage of fungal inf
ection. CO2 and ethylene production were suppressed by HWD and packaging treatments in fruits stored at 8 deg . HWD+packaged fruits stored at 8 deg had fewer symptoms of decay and aging than similar fruits stored at 20 deg . HWD+packaging significantly delayed fruit senescence, reducing changes in chlorophyll and total carotenes, colour, weight loss and firmness compared with non-treated and non-packaged fruits. At the end of storage, the quality of HWD-treatment (b)+packaged fruits stored at 8 deg was similar to that of fresh fruits.