Post-Cold Storage Shelf Life of Organic Chili Pepper (Capsicum annum cv. ‘Superhot’) Applied with Hot Water Dip and Active Packaging
Keywords:
Postharvest Management, Fruit Storability, Combined TechnologyAbstract
Cold storage could increase shelf life of chili pepper (Capsicum annum) but too long a period of storage could adversely affect shelf life during subsequent holding at ambient. This study determined the effects of different durations of cold storage on the shelf life during subsequent ambient holding of organic chili cv. ‘Superhot’ applied with hot water dip and active packaging. Organic chili pepper at the full-red stage were dipped in 50°C water for 4 min and then packed in 32-34 µmthick polyethylene (PE) bag with micro-perforations (Active PACKTM). The fruit were cold-stored at 10°C with 95% RH for 4-16 days and then held at ambient (25°C, 75% RH) to simulate the distribution and marketing period. Cold storage of 12 days is the best duration in prolonging fruit shelf life at ambient by about four days more than that of the control. Longer duration of cold storage shortened the shelf life due to increased weight loss and decay.
References
Atar, L., & Chiralt, A. (2016). Essential oils as additives in biodegradable films and coatings for active food packaging. Trends Food Sci. Technol., 48, 51-62.
González-Aguilar, G.A., Ayala-Zavala, J.F., Ruiz-Cruz, S., Acedo-Félix, E., & Dıaz-Cinco, M.E. (2004). Effect of temperature and modfied atmosphere packaging on overall quality of fresh-cut bell peppers. LWT Food Sci. Technol., 37, 817-826.
Kader, A.A., & Watkins, C.B. (2000). Modified atmosphere packaging toward 2000 and beyond. HortTechnology, 10(3), 483-486.
Krongyut, W., & Duangsi, R. (2015). Improving the storability of organic bird chili (Capsicum annuum cv. Superhot) using combined treatment of hot water dip and modified atmosphere packaging. Rajabhat Agric. J., 14(1), 1-11.
Rodoni, L.M., Azebedo, S., Vicente, A.R., Concellón, A., & Cunha, L.M. (2015). Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage. LWT Food Sci. Technol., 60, 109-114.
Rodoni, L.M., Hasperué, J.H., Ortiz, C.M., Lemoine, M.L., Concellón, A., & Vicente, A.R. (2016). Combined use of mild heat treatment and refrigeration to extend the postharvest life of organic pepper sticks, as affected by fruit maturity stage. Postharvest Biol. Technol., 117, 168-176.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
