Quality of minimally processed modified atmosphere sorted bell pepper , as affected by pre treatments

Abstract

Minimally processed bell pepper strips stored at 8-10 0 C for seven days were evaluated for variation in color, in package gases, firmness, physicochemical sensory and microbiological quality. Bell pepper strips were treated with sodium chloride, calcium chloride, sodium chloride+calcium chloride or distilled water (control) and packed in polystyrene packages before storage. Pretreatments did not drastically affect the physicochemical properties (titratable acidity (TA), total soluble solids (TSS) and pH) when compared to the control. A slight discoloration of bell pepper was evident, indicated by decreasing L*, a* and b* values. Variations in firmness were observed. Fairly high level of CO 2 accumulation was evident inside packages where O 2 concentration displayed a declining trend. Sensory attributes generally declined with time but were within acceptable limits. Microbial counts were within safe-to-consume limits for all samples within the storage period. All pretreatments tested had no drastic effect on sensory properties and maintained low microbial counts, however 1% sodium chloride pretreatment was more successful in retaining higher sensory properties and maintaining lower microbial counts by the end of storage period than the other pretreatments.

Effect of aqueous ozone on quality and shelf life of shredded green bell pepper ( Capsicum annuum )

“…During the storage period, it was observed that the samples which had more deterioration showed greater values of total colour difference (Δ E ) (Figure a–e). The increase in Δ E value was observed in all the samples and was in accordance with studies done by Ediriweera et al, () and Ranjitha, Rao, Shivshankara, and Roy () which stated that ΔE increased during storage of capsicum shreds. All the experiments, showed no immediate effects of ozone on colour after the treatments.…”