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Subject: Post Harvest Technology × Author: Geethu, M × Start date: 2006 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Standardisation of packaging and storage techniques for green chillies (capsicum spp.)
    (Department of Post Harvest Technology, College of Horticulture, Vellanikkara, 2018) Geethu, M; KAU; Sheela, K B
    The study entitled ‘Standardisation of packaging and storage techniques for green chillies (Capsicum spp.)’ was carried out in the Department of Post Harvest Technology, College of Horticulture, Vellanikkara during 2016-2018. The objectives of the study were standardisation of pre-storage treatments, packaging and storage methods for green chillies. Six accessions of green chillies belonging to three species of Capsicum viz C. annuum, C. frutescens and C. chinense were selected for the study. Variety Ujwala, belonging to the species Capsicum annuum was selected for the surface sanitisation studies. The fruits were surface sanitised with tap water, brine solution (2%), Veggie Wash (1%), sodium hypochlorite (100ppm) and ozone (2 ppm). Fruits sanitised with sodium hypochlorite (100 ppm) recorded the longest shelf life (15days) and lowest microbial load. Lowest Physiological Loss in Weight (PLW %) was observed in fruits sanitised with 2 ppm ozone, followed by sodium hypochlorite. Hence sodium hypochlorite was selected as the best surface sanitisation treatment for further studies. The effect of clipping of pedicel on shelf life of fruits was studied in six accessions of chillies. The accessions selected were Ujwala and Vellayani Athulya (Capsicum annuum) Vellayani Samrudhi and local accession Green Chuna (C. frutescens) and Vellayani Thejus and local accession CC65 (C. chinense). Significant differences were not observed for PLW between the clipped and non clipped fruits. Non clipped fruits in C. annuum accessions registered higher microbial count, comparatively lower shelf life and poor appearance. Packaging and storage studies were conducted in six chilli accessions by subjecting fruits to five methods of packaging viz. control (T0), packaging in micro ventilated polythene cover (T1), polystyrene tray overwrapped with cling film (T2), polypropylene punnets (T3) and shrink wrapping in polystyrene tray (T4). The storage conditions were, ambient (28-36 0C), refrigeration (4-7 0C) and cold storage (10-12 0C). In the varieties belonging to C. annuum and C. frutescens, shelf life could be extended to more than 30 days in shrink wrapped fruits under cold storage. Shelf life was longer in accessions of C. chinense (Vellayani Thejus and CC65) under refrigerated storage. Changes in respiration rate were not pronounced under ambient storage. The physiological loss in weight (PLW %) in all the accessions increased during storage irrespective of treatments and storage conditions and it was higher in unwrapped fruits. Unwrapped fruits had higher TSS under the three storage conditions in all the varieties, one week after storage. Significant variation was not observed in titrable acidity among the treatments except in Vellayani Samrudhi. Fruits of Vellayani Athulya and Vellayani Samrudhi packaged in polythene cover under refrigerated storage and shrink wrapped fruits of Ujwala and Vellayani Thejus under cold storage had high ascorbic acid content. Fruits of Vellayani Athulya and CC65 packaged in polypropylene punnets recorded high β carotene content under ambient conditions and Green Chuna under cold storage. Fruits under cold storage recorded higher capsaicin content in Ujwala, Vellayani Samrudhi, Green Chuna and Vellayani Thejus. Unwrapped fruits had highest total phenols in the three storage conditions in the varieties Vellayani Samrudhi and Green Chuna. Microbial load was analysed by recording the population of bacteria, yeast and fungi. Microbial load was found to increase towards the end of storage. Bacterial population was comparatively low under refrigeration and cold storage. Yeast population was not significant during the storage of green chillies. Population of fungi was found to be lesser under refrigerated conditions. Organoleptic scores were found to decrease in all the varieties, during storage, however the fruits were acceptable for consumption. Shrink wrapped fruits and fruits packaged in polythene cover had higher overall acceptability in all the varieties.