STORAGE STUDIES ON GREEN, YELLOW AND RED BELL PEPPER (Capsicum annuum L.)
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Date
2016-08-17
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Bell pepper (Capsicum annuum L.) is one of the most important vegetable
crops in the world. The Bell peppers are grown all over the world for fresh market
consumption. Due to the perishable nature, it is susceptible to faster quality changes
and spoilage (through shriveling, wilting, pathogenic disorders, water loss, etc.) under
improper post-harvest management. The objective of the present study was to
investigate the effect of different pre-treatment and storage conditions (1 % CaCl2, 4
% CaCl2 and 1 % CaCl2 + 1 % ZnCl2 in polyethylene bags of 1 %, 2 % and 5 %
ventilation) on the shelf life and quality attributes of three types of bell peppers
namely Green, Yellow and Red Bell peppers and hence to evaluate the best storage
condition to store different types of Bell peppers. During the study various physical
and bio-chemical properties of different coloured Bell peppers were found to
determine the best suitable pre-treatment and storage condition for their storage by
retaining the maximum quality attributes associated with them. The results revealed
that the Green and Yellow Bell peppers pre-treated with 1 % CaCl2 + 1 % ZnCl2 and
stored in polyethylene packages with 2 % ventilation, under refrigerated condition
was the best with their respective storage period of 25 and 21 days. Whereas, Red
Bell peppers treated with 1 % CaCl2 and stored in polyethylene packages with 1 %
ventilation, under refrigerated condition were found to give the best results for 21
days.
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