Effects of Temperatures on Quality and Storage Life of Green Pepper (Piper nigrum L.)
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Abstract
Fresh green pepper (Piper nigrum L.) is used as spice and seasoning. Browning is an important problem resulting in a reduction of shelf life. This research aimed to find out an appropriate low temperature in order to extend the storage and shelf life of green pepper. Green peppers were packed in a tray and wrapped with plastic film, then stored at 5 and 10°C, 90–95% relative humidity for 18 days. Quality measurement was performed every two days in the green pepper stored continuously at low temperature compared to the one those after transferred to 25°C, 80–85% relative humidity for 2 days. Experiment was conducted in Randomized completely design (CRD) including three replicates which one tray per replicate, with five spikes in each. Result showed that green peppers could be stored at 5 and 10°C up to 10 days with low evidences of fruit and peduncle browning, shrived fruits, and with aroma acceptance after transferred to the higher temperature. Continuous storage of green peppers at 5°C showed more fresh weight and aroma acceptance score, and lower evidences of fruit and peduncle browning, ethylene production and respiration compared to the one those stored continuously at 10°C. The quality of green peppers continuously stored at 5 and 10°C were accepted along 18 and 16 days of cold storage, respectively.
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References
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