Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage

Abstract

The impact of modified atmosphere packaging on the content of selected bioactive compounds and other quality attributes of Jalapeño peppers has not been well studied. In this study, Jalapeño peppers were packed in low-cost bags (composed of recycled-LDPE) that had been perforated at several levels (0-4 holes). Packages were stored at 7 °C for 6 weeks. Samples of unpacked peppers were stored at 23 and 7 °C and were used as control groups. The quality of the peppers and the gas composition inside of the packages were evaluated during storage. The best modified atmosphere was obtained with unperforated bags. Significant loss of weight and firmness were prevented by packaging. The loss of weight and firmness were 20.2-82.6 and 32-100 % in unpacked peppers. Low levels of fermentative metabolites accumulated in packed peppers in unperforated bags and in bags with 1 perforation. The tristimulus color and the bioactive compounds content (phenols, ascorbic acid, β-carotene, and capsaicinoids) remained unchanged in packed peppers. These quality attributes changed gradually in peppers that were stored at 23 °C. The tested bags represent a cost-effective alternative to preserve the quality of intact Jalapeño peppers.

Post-Harvest Quality of Fresh Akabare Chili (Capsicum chinese) as Affected by Hydrocooling, Package Modification and Storage Temperature

“…In case of perforated packages, hydrocooled samples with packaging perforations of 2 (sample E), 4 (sample F) and 6 (sample G) were resistant to spoilage for 5.83 ± 0.41, 7.17 ± 0.41 and 5.67 ± 0.52 days, respectively, in room temperature and, 15.83 ± 0.41, 22.67 ± 0.52 and 21.17 ± 0.41 days, respectively, in refrigerated temperature after which, slight yellowing and rotting of the chillies were observed. The result agrees with the previous work done by de Jesús Ornelas-Paz et al [17] At 8 th day, nearly all chilli samples stored at room temperature were unmarketable in terms of colour and shape but at refrigerated temperature, storage life extended up to 20 days for sample F. Hence, during storage at either room or refrigerated temperature, it was observed that sample F was the most effective against spoilage. Once the spoilage was observed, the samples were considered unacceptable.…”

Possibilities of modified atmosphere packaging to prevent the occurrence of internal fruit rot in bell pepper fruit (Capsicum annuum) caused by Fusarium spp

“…Puncture tests were carried out on all fruit by pressing the probe vertically against two opposite equatorial sides of the same fruit. Firmness was measured as the average of the values measured on these both sides and expressed in N (de Jesús Ornelas-Paz et al, 2015;Sahoo et al, 2014).…”

Evaluation of a Packaging System in Pallets Under Modified Atmosphere to Extend the Shelf-life of ‘Padrón’ Peppers Stored at Refrigeration Temperature

“…Koide and Shi (2007) reported only minor changes in AA in green peppers packaged in several films and kept refrigerated at 10 °C for 7 days. Ornelas-Paz et al (2015) found a similar content of AA in unpackaged and packaged, cold-stored jalapeño peppers; AA maintained quite constant during storage in both types of fruit. However, AA increased continuously in unpackaged peppers stored at 23 °C which was associated with postharvest ripening and dehydration.…”

“…In our work and, according to what was stated above, the decrease in the amount of β-carotene at the end of storage was attributed to the senescence of peppers. In a study carried out by Ornelas-Paz et al (2015), the amount of β-carotene was not altered during storage in unpackaged and packaged peppers that had been kept under refrigeration. ) found a continuous increase of total carotenoids in green chili peppers at the same time that the degradation of chlorophyll was taking place; they also found that both processes were slowed down due to a slower respiration rate when MAP was used.…”

“…Sharma et al (2018) observed the presence of water droplets on bell peppers fruit in PE packaging. However, other researchers did not report the condensation of water vapor when peppers were packaged with a LDPE film (Cerit & Demirkol, 2020;Manolopoulou et al, 2010;Ornelas-Paz et al, 2015;Sakaldaş & Kaynaş, 2010).…”