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ISHS Acta Horticulturae 876: X International Controlled and Modified Atmosphere Research Conference

EFFECT OF PACKAGING MATERIAL AND DIFFERENT STORAGE REGIMES ON SHELF LIFE AND BIOCHEMICAL COMPOSITION OF GREEN HOT PEPPER FRUITS

Authors:   M. Amjad, J. Iqbal, Q. Iqbal, A. Nawaz, T. Ahmad, D. Rees
Keywords:   chilies, low temperature storage, polyethylene packaging
Abstract:
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 21C in a range of packaging; 7, 15 and 21 m 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 7C in 7 m thick polyethylene bags, whereas for 'Wonder King' minimum weight loss was for fruits stored at 7C in 21 m thick polyethylene bags. Maximum ascorbic acid in 'P-6' was 53 mg 100 g-1 when stored at 14C packed in 15 m thick polyethylene bags whereas in the case of 'Wonder King' maximum ascorbic acid was 107 mg 100 g-1 at 7C with 7 m thick polyethylene bags. Total phenolic compounds were 53.62 mg 100 g-1 for 'P-6' when stored at 7C 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 7C with 7 m 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 21C in open conditions, respectively. Maximum shelf life (20 days) was recorded for 'P-6' at 7C in 15 m thick polyethylene bags while in 'Wonder King' maximum shelf life was 10 days at 7C using 15 m thick polyethylene bags.
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