Prolonging the Shelf‐life of Fresh Green Chile Peppers Through Modified Atmosphere Packaging and Low Temperature Storage

Wall, Marisa M.; Berghage, Robert

doi:10.1111/j.1745-4557.1996.tb00442.x

Cited by 6 publications

(6 citation statements)

References 13 publications

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“…The compostable packages did not affect decay development and appearance of peel disorders. These findings are in agreement with previous studies that also reported that the main effect of modified atmosphere packaging on keeping peppers quality was in reducing weight loss and controlling shriveling and softening (Ben-Yehoshua et al, 1983;Chitravathi et al, 2015;Ilić et al, 2017;Wall & Berghage, 1996).…”

Section: Discussionsupporting

confidence: 93%

“…Several studies previously indicated that modified atmosphere packaging retains pepper fruit quality and extends its postharvest storage life mainly by alleviating water stress as well as by reducing the development of decay and chilling damage (Akbudak, 2008; Ben‐Yehoshua et al., 1983; Chitravathi et al., 2015; Meir et al., 1995; Wall & Berghage, 1996). For example, Singh et al.…”

Section: Introductionmentioning

confidence: 99%

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Retaining red bell pepper quality by perforated compostable packaging

Owoyemi

Rodov

Porat

2021

Food Science & Nutrition

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Retail packages are widely used to preserve pepper fruit quality. However, due to the negative impact of conventional plastics on the environment there is an urgent need to replace these packaging materials with recyclable or compostable alternatives. Hereby, we evaluated the effects of compostable modified atmosphere packages with different perforation rates on keeping the quality of red bell pepper fruit during extended shelf life and simulated supply chain conditions. The results indicated that micro‐perforated (µP) compostable packages creating an atmosphere of 15%–18% O2 and 2%–5% CO2, as well as macro‐perforated (MP) compostable packages creating an atmosphere of 20%–21% O2 and 0.1%–0.5% CO2, effectively retained red bell pepper quality by reducing fruit weight loss, shriveling and softening, and by retaining flavor acceptance and visual appearance. On the other hand, nonperforated compostable packages resulted in the creation of anaerobic conditions (O2 < 1% and CO2 > 9%), and harmed produce quality as manifested by enhanced softening, decay, peel damage, and off‐flavors. Overall, µP and MP compostable packages extended pepper fruit shelf life from 1 week to 3 weeks under continuous shelf life conditions, and from 2 weeks to 4 weeks under simulated supply chain and refrigerated storage conditions.

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Section: Discussionsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Retaining red bell pepper quality by perforated compostable packaging

Owoyemi

Rodov

Porat

2021

Food Science & Nutrition

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“…Those fruit remained hydrated and green after 4 weeks in storage and were significantly different from nonpacked and control fruits. These results agree with reports where f i l m packaging was effective in reducing quality loss of bell peppers (Gonzalez and Tiznado 1993;Meir et al 1995;Wall and Berghage 1996).…”

Section: ~R M R R R R M U D R a D N G I H R ( B B R H G~l W~and~( I Msupporting

confidence: 92%

Storage Quality of Bell Peppers Pretreated With Hot Water and Polyethylene Packaging

González‐Aguilar

Cruz

Báez

et al. 1999

Journal of Food Quality

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Treatments of bellpeppers (Capsicum annuurn, L.) with hot water at 45C for I5 min or 53C for 4 rnin prior to storage at 8C markedly reduced the incidence of fungal infections. However, the hot water treatment induced shriveling during storage. When hot water treated pepper fruits were subsequently placed in low density polyethylene bags, storage quality of these peppers improved tremendously including retention of firmness, reduction of water loss, retardation of color change, and alleviation of chilling injury. Total soluble solids, titratable acidity. and pH values in the pepper fruit were generally not affected by these treatment. A 4 rnin dip at S3C followed by packaging with 0.065 mm low density polyethylene film was vely effective in maintaining pepper quality. This treatment inhibited respiration rate, reduced decay, retained turgidity and green color, and maintained excellent overall quality after 28 days of storage at 8C. Hot water treatment combined with polyethylenejilm packaging is a promking technique for improving the storage quality of bell peppers.'To whom to direct inquiries to: Phone/fax: 52(62)804422

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“…However, we did not find any injury to the pepper sample due to the changes in gas composition. The levels of O 2 and CO 2 in our study were supported by the result of Wall et al. (1996) with green chili peppers.…”

Section: Resultssupporting

confidence: 86%

Physicochemical and microbial quality of stored green slender pepper treated with different washing solutions and packaging films

Chandra¹,

Kim²,

Kim³

2013

Food sci. technol. int.

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The effects of different washing solutions and packaging films on textural, biochemical and microbial quality of green slender peppers (Capsicum annuum L.) were evaluated. Fresh pepper samples were packaged either in 35 µm polypropylene or polyethylene bag without washing or after washing in tap water (TW), 100-ppm chlorine solution, 0.5% calcinated calcium solution followed by 25% ethanol rinsing (CC+E) and 1% citric acid solution followed by 50% ethanol spray (CA+E) and then stored at 10 for 4 weeks. Significant differences were found in gas composition between the two packaging films. Changes in skin puncture force, hue angle, soluble solid content, titratable acidity and pH were statistically insignificant. Chlorophyll a, chlorophyll b and total chlorophyll content declined significantly (P < 0.05) in all treatments during storage. Significant reduction (P < 0.05) in aerobic plate count was found in all washing treatments compared to unwashed sample except in TW. Yeast and mold count of chlorine and CC+E-treated samples were lower than other treatments. Samples of these two treatments also received marketable limit of visual quality scores until 4 weeks of storage in polypropylene film. Results suggest that CC+E could be a potential sanitizer and alternative to chlorine washing and polypropylene film would provide a little better advantage than polyethylene for green slender pepper.

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Prolonging the Shelf‐life of Fresh Green Chile Peppers Through Modified Atmosphere Packaging and Low Temperature Storage

Cited by 6 publications

References 13 publications

Retaining red bell pepper quality by perforated compostable packaging

Retaining red bell pepper quality by perforated compostable packaging

Storage Quality of Bell Peppers Pretreated With Hot Water and Polyethylene Packaging

Physicochemical and microbial quality of stored green slender pepper treated with different washing solutions and packaging films

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