|Authors: ||M. Amjad, J. Iqbal, Q. Iqbal, A. Nawaz, T. Ahmad, D. Rees|
|Keywords: ||chilies, low temperature storage, polyethylene packaging|
Two hot pepper hybrids; 'Wonder King' and 'P-6' were grown under high plastic tunnels and fruits were picked at their horticultural maturity stage i.e., full green color with uniform size and shape.
The study was conducted to determine the best polyethylene packaging material and low temperature treatment to maximize the shelf life of green hot peppers.
Freshly harvested fruits were stored at a range of temperatures; 7, 14 and 21°C in a range of packaging; 7, 15 and 21 µm thick polyethylene bags or unpacked (control) and their post harvest quality was assessed.
Minimum weight loss for 'P-6' was observed for fruits stored at 7°C in 7 µm thick polyethylene bags, whereas for 'Wonder King' minimum weight loss was for fruits stored at 7°C in 21 µm thick polyethylene bags.
Maximum ascorbic acid in 'P-6' was 53 mg 100 g-1 when stored at 14°C packed in 15 µm thick polyethylene bags whereas in the case of 'Wonder King' maximum ascorbic acid was 107 mg 100 g-1 at 7°C with 7 µm thick polyethylene bags.
Total phenolic compounds were 53.62 mg 100 g-1 for 'P-6' when stored at 7°C unpacked while no significant differences were found in 'Wonder King'. No significant carotenoid differences were recorded for 'P-6' whereas maximum total carotenoids (5.93 mg 100 g-1) were found for fruits stored at 7°C with 7 µm thick polyethylene bags.
Total sugars, reducing sugars and non reducing sugars in 'P-6' were estimated at 9.16, 2.71 and 2.59% whereas in the case of ‘Wonder King’ these were 6.53, 1.37 and 1.27% at 21°C in open conditions, respectively.
Maximum shelf life (20 days) was recorded for 'P-6' at 7°C in 15 µm thick polyethylene bags while in 'Wonder King' maximum shelf life was 10 days at 7°C using 15 µm thick polyethylene bags.
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