Effect of Pre-Storage CO2 Treatment and Modified Atmosphere Packaging on Sweet Pepper Chilling Injury

Abstract

The effect of 10% CO2 pre-storage treatment for 12, 24, and 48 h alongside modified atmosphere packaging (MAP) on chilling injury was determined in this study. This study found significant interactions between chilling injuries and cell membrane damage indicators. The results show that chilling injuries can be somewhat reduced by the use of CO2 treatment for sweet peppers. It was noticed that the fruit’s respiration rate increased as the treatment duration increased immediately after the treatments, while the resultant did not affect the ethylene production rate, electrolyte leakage, or malondialdehyde. Similarly, after cold storage and on the final day, no really significant differences were shown in all those parameters except for the weight loss rate, chilling injury, calyx browning, and firmness, which were at the poorest state in the control group. Of all the treatments in this study, MAP appeared to be the best treatment, and preference may be given to the 24 h treatment of pretreated fruits. Weight loss, firmness, calyx browning, and chilling injury were maintained best in MAP due to the presence of CO2 and high humidity.

Carbon dioxide treatment modulates phosphatidic acid signaling and stress response to improve chilling tolerance and postharvest quality in paprika

“…CI is initiated in fruits exposed to cold temperatures; however, the symptoms are more evident when the fruits are shifted from cold storage temperatures to non-chilling temperatures ( Biswas et al., 2016 ). In the present study, short-term treatment with 20 and 30% CO 2 for 3 h prior to cold storage delayed ripening progression, enhanced firmness, reduced weight loss, and minimized surface pitting ( Figure 1 ), which was consistent with previous findings in CO 2 -treated crops, including tomatoes, strawberries, persimmons, peaches, and sweet peppers ( Besada et al., 2015 ; Eum et al., 2021 ; Park et al., 2021 ; Tilahun et al., 2022 ; Afolabi et al., 2023 ). Notably, our study differs from previous approaches that utilized longer treatment durations, ranging from 6 to 48 h or continuous.…”

“…Additionally, treatment with 95% CO 2 for 36 h prior to storage at 1°C reduced the susceptibility of persimmons to CI ( Besada et al., 2015 ). Moreover, treatment with 10% CO 2 for 24 h in combination with modified atmosphere packaging effectively maintained the quality of sweet peppers stored at 10°C ( Afolabi et al., 2023 ). Furthermore, treatment with 30% CO 2 for 6 h prior to storage at 0°C reduced CI, extended storability, and preserved the sensory quality and antioxidant capacity of Madoka peach fruit ( Tilahun et al., 2022 ).…”

Antifungal Activities of Biogenic Silver Nanoparticles Mediated by Marine Algae: In Vitro and In Vivo Insights of Coating Tomato Fruit to Protect against Penicillium italicum Blue Mold

“…The higher weight loss in the pathogen group (infected tomato fruits) was caused by higher respiration rates, ethylene production, dehydration, and metabolic activity [57,58]. This water loss is mainly associated with the fruit's respiration, which produces water as a final product, in which the increased rate of respiration results in more water loss in the control fruit [59]. The polyphenol-grafted Chitosan Ag-NP coating prevented the weight loss of tomato fruits during storage due to the linkage between polyphenols and Chitosan that created a tight structure as an effective barrier, limiting the transpiration process of the tomatoes [60].…”

The effect of storage temperature on antioxidant capacity and storability of paprika

“…While storage at low temperatures extends the shelf-life, prolonged exposure to low https://doi.org/10.11002/fsp. 2024.31.1.15 temperatures causes chilling injuries (CI), such as pitting, development of sunken areas on the fruit, and increased susceptibility to rotting and decay (Afolabi et al, 2023;O'Donoghue et al, 2018). In contrast, high storage temperatures above 10℃ accelerate fruit senescence, potentially leading to increased decay and reduced marketability of paprika (Lama et al, 2020;Xu et al, 2023).…”