A unique rapid hot water treatment to improve storage quality of sweet pepper

Fallik, Elazar; Grinberg, Sarina; Alkalai, Sharon; Yekutieli, O.; Wiseblum, A.; Regev, R.; Beres, H.; Bar-Lev, E.

doi:10.1016/s0925-5214(98)00066-0

Cited by 140 publications

(73 citation statements)

References 11 publications

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“…In general, stored pepper showed significant weight loss as the storage period extended, the highest weight loss values were obtained at the end of storage. Similar results were reported by Fallik et al (1999). There were significant differences between hot water, chitosan treatments and storage temperature in weight loss in every storage period.…”

Section: Results and Discutionsupporting

confidence: 88%

“…At 7 to 10ºC sound healthy peppers can be held for up to 3 weeks, depending on cultivar, state of maturity when picked, and post-harvest treatment used (Kader, 2002). Postharvest heat treatments were used to minimize moisture loss and decay (Maalekuu et al, 2003), maintain fruit firmness (Fallik et al, 1999 andAbdalla, 2013), retard fruit wilting and maintain fruit appearance (Maalekuu et al, 2005), inhibit color development, extend shelf life (Gonzalez-Aguilar et al, 1999) and reduce chilling injury (CI) symptoms (Ilic et al, 2012). Heat treatments offer an ample potential for maintaining fruit quality, which affect fruit tolerance to lower temperature and hence reduce the development of CI symptoms of sweet pepper during cold storage Bar-Yosef et al, 2009 and.Another important technique that was not investigated intensively, but found to have a remarkable effect on maintaining quality and reducing CI symptoms is chitosan.…”

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confidence: 99%

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Sweet Pepper Quality Maintenance: Impact of Hot Water and Chitosan

Hussein¹,

Allah²,

El-Yazied³

et al. 2015

NIDOC-ASRT

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WEET PEPPERS (Capsicum annuum L. testy red F 1 , hybrid) were grown at Ismailia Governorate during the two successive seasons of 2011/2012 and 2012-2013. Marketable fruits (3/4 red color) were used to study the effect of hot water at 25, 45 and 55ºC and Chitosan (0, 0.5 and 1%) treatments on the postharvest appearance, compositional quality as well as reducing chilling injury symptoms. Samples were stored at refrigerated storage (5 or 8ºC and 90-95% RH) for 28 days and were monitored weekly. Pepper fruits stored at 8ºC did not show any pitting and seed darkening during all the storage periods, whereas this symptoms were noticed in fruits stored at 5ºC after 14 days and became pronounced as the storage period extended. All tested treatments were effective in reducing weight loss, decay, shriveling, texture loss and chilling injury compared with untreated fruit during cold storage. Sweet peppers treated with hot water at 45ºC and chitosan at 0.5 or 1% did not develop any chilling injury symptoms (expressed as pitting, calyx and seed darkening) during 21 days of storage at 5ºC, but after 28 days of storage traces of these symptoms were detected. M oreover the previous treatment maintained fruit texture, total carotenoids content and reduced decay incidence throughout all the storage periods. Therefore, hot water at 45ºC and chitosan at 0.5 or 1% are promising treatments for reducing chilling injury and maintaining quality of sweet peppers during 28 days of storage at 5ºC and 90-95 RH%.

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Section: Results and Discutionsupporting

confidence: 88%

mentioning

confidence: 99%

Sweet Pepper Quality Maintenance: Impact of Hot Water and Chitosan

Hussein¹,

Allah²,

El-Yazied³

et al. 2015

NIDOC-ASRT

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“…These suggest that the hot water and hot SA solution dips prevented the incidence of fungi of the papaya fruit during storage. It is widely recognised that hot water dip and SA treatment delay ripening and control postharvest decay of fruit and vegetables (Fallik et al, 1999;Paull and Chen, 2000;Promyou et al, 2012). Both hot water dip and SA application retard ethylene production in climacteric fruit by inhibiting ACC oxidase production (Leslie and Romani, 1988;Paull and Chen, 1990;Lurie et al, 1996;Supapvanich and Promyou, 2013).…”

Section: Resultsmentioning

confidence: 99%

Hot water incorporated with salicylic acid dips maintaining physicochemical quality of Holland' papaya fruit stored at room temperature

Supapvanich

Promyou

2017

Emir. J. Food Agric

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“…All these effects can help to extend the storage and shelf life of fresh produce (Jobling 2001, Lee et al, 2006aLee et al, 2006b;Conesa, 2007). Kang and Lee (1997) and Fallik et al (1999) reported that respiration rate of green pepper increased during storage. In general, the reduction in O 2 levels was accompanied with an increase in CO 2 .…”

Section: Resultsmentioning

confidence: 99%

Effect of Polypropylene and Polyvinyl Chloride Plastic Film Packaging Materials on the Quality of 'Yalova Charleston' Pepper (Capsicum annuum L.) during Storage

Akbudak

2008

FSTR

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The long pepper (Capsicum annuum L. cv. 'Yalova Charleston') was stored in plastic film with various oxygen (O 2 ) and carbon dioxide (CO 2 ) permeabilities consisting of 7±1°C temperature and 90±5% relative humidity (RH). Physico-chemical changes were recorded on 0, 10, 20 and 30 days of storage. Weight loss was higher in pepper stored under normal atmosphere (NA) compared to modified atmosphere packaging (MAP). Initial total soluble solids of 4.20% increased to 5.27% in NA. The acidity and ascorbic acid contents of peppers decreased during storage. The highest values were recorded at the end of storage from the fruit stored under PP (polypropylene). Changes in fruit color at the end of storage proceeded more slowly in the treated fruit. Total chlorophyll values exhibited significant decline in the fruits subjected to NA. However, the chlorophyll content in the fruits subjected to PP was low. The color values obtained from fruits supported the chlorophyll findings. At the end of the study, 35μ PP packaging material gave the best result at the end of 30 day-storage with respect to the parameters evaluated in the study. Therefore, especially 35μ PP treatment was effective with regard to delaying the maturity along the storage and fruit quality in peppers.

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A unique rapid hot water treatment to improve storage quality of sweet pepper

Cited by 140 publications

References 11 publications

Sweet Pepper Quality Maintenance: Impact of Hot Water and Chitosan

Sweet Pepper Quality Maintenance: Impact of Hot Water and Chitosan

Hot water incorporated with salicylic acid dips maintaining physicochemical quality of Holland' papaya fruit stored at room temperature

Effect of Polypropylene and Polyvinyl Chloride Plastic Film Packaging Materials on the Quality of 'Yalova Charleston' Pepper (Capsicum annuum L.) during Storage

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A unique rapid hot water treatment to improve storage quality of sweet pepper

Cited by 140 publications

References 11 publications

Sweet Pepper Quality Maintenance: Impact of Hot Water and Chitosan

Sweet Pepper Quality Maintenance: Impact of Hot Water and Chitosan

Hot water incorporated with salicylic acid dips maintaining physicochemical quality of Holland' papaya fruit stored at room temperature

Effect of Polypropylene and Polyvinyl Chloride Plastic Film Packaging Materials on the Quality of 'Yalova Charleston' Pepper (Capsicum annuum L.) during Storage

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Hot water incorporated with salicylic acid dips maintaining physicochemical quality of Holland' papaya fruit stored at room temperature