Post-Cold Storage Shelf Life of Organic Chili Pepper (Capsicum annum cv. ‘Superhot’) Applied with Hot Water Dip and Active Packaging


  • Wiraya Krongyut Program in Agriculture, Faculty of Agriculture, Ubon Ratchathani Rajabhat University
  • Rachen Duangsi Program in Food Science and Technology, Faculty of Agriculture, Ubon Ratchathani Rajabhat University


Postharvest Management, Fruit Storability, Combined Technology


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.


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How to Cite

Krongyut, W., & Duangsi, R. (2023). Post-Cold Storage Shelf Life of Organic Chili Pepper (Capsicum annum cv. ‘Superhot’) Applied with Hot Water Dip and Active Packaging. Journal of Food Health and Bioenvironmental Science, 12(2), 1–5. Retrieved from



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