EFFECT OF POSTHARVEST TREATMENTS ON STORAGE QUALITY OF BELL PEPPER (Capsicum annum L.)
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Date
2015
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ABSTRACT
The present investigations entitled “Effect of postharvest treatments on storage quality of bell pepper (Capsicum annum L.)” were conducted during 2013-14. The whole programme of work was carried out under two separate experiments. In the first experiment the effect of different chemical treatments on storage quality of bell pepper was evaluated, whereas in the second experiment various plant extracts and waxing material were tried for retaining storage quality of the fruit. For both experiments freshly harvested bell peppers were procured from the local market. They were properly packed in suitable containers and were promptly transported to the Postharvest Physiology Laboratory, Department of Food Science and Technology, UHF, Nauni. In experiment I postharvest treatment with 1-MCP proved to be the most effective treatment in in retaining storage quality as the fruits exhibited lower physiological loss in weight besides showing lower changes in total soluble solids, reducing and total sugars and total phenol content in fruits. The treatment was also effective in reducing the respiration rate, thereby reducing the overall ripening process and prolonging storage life of fruits. H₂O₂ dip for 30 minutes @ 15mM was found to be most effective in reducing spoilage. Salicylic acid dip treatments for 5 minutes (1000 ppm) exhibited lower decrease in dry matter content and retained maximum capsaicin content in fruits whereas, CaCl2 treatment @ 1.5 per cent retained maximum titratable acidity, ascorbic acid and was also an effective in minimizing deterioration in fruit quality and extending shelf life. In the second experiment Starlight wax coating @ 50 per cent retained maximum total soluble solids, sugars, capsaicin content and exhibited minimum physiological loss in weight and respiration rate. Such fruits also exhibited lower increase in dry matter content. These fruits also had higher sensory evaluation rating and hence the best overall acceptability ratings. Aloe vera gel (15%) was found to be most effective in reducing spoilage and retaining titratable acidity, ascorbic acid and total phenol content in fruits during the 28 day storage period. Garlic extracts (30%) and mint leaf extract (30%) were also effective in retaining storage quality and extending shelf life of fruits in comparison to control.