Storage and Post-harvest Conservation of Pepper: Strategies for Preservation and Quality | Chapter 9 | Emerging Issues in Agricultural Sciences Vol. 4

 The main questions of preserving the character of peppers destined to in natura use are fast water loss, developing in wilting and stain of the peduncle, which causes the misfortune of the characteristic green coloration. The purpose concerning this study was to judge the postharvest quality of Capsicum annum peppers unprotected to various doses of salicylic acid at room hotness and utilizing miscellaneous types of treatments to a degree plastic films, refrigerated, and with variable storage periods. The experiments were transported in the Horticulture Laboratory of the Federal University of Technology of Paraná (UTFPR), Paraná – Brazil. We conducted two experiments: Experiment I – salicylic acid concentrations (0; 0.5; 1.0 and 2.0%) and three depository periods (7, 14 and 21 days) were tested; Experiment II – modified atmospheres were secondhand, with reduced-density polyethylene (LDPE) films accompanying five thickness (20, 40, 60, 80 and 100 µm), polyvinyl chloride (PVC) of 10 µm and control (without film), being stocked under refrigeration at 9.5 ± 0.5°C and 90 ± 2% of relative moisture, kept for 7, 14, 21 and 28 days.The reasoning included corporal markers, physical and synthetic traits aforementioned soluble continuous concentration, titratable acidity, SS/TA percentage, number of deteriorated products, fresh product weight loss, and individual practice color score of the epidermis of each product. The outcomes demonstrated that in Experiment I - The soluble solids content was affected by SA concentrations, with four-sided adjustment for 0; 0.5; 1.0 and 1.5% and uninterrupted for 2.0% of salicylic acid. There was a quadratic adaptation for titratable acidity (TA) at SA concentrations of 0, 0.5, and 1%.  Experiment II: The control treatment had a lower allotment of spoiled crop (0.3%) but was otherwise alike to LDPE plastic films. In comparison to PVC, which had a better percentage of run-down fruits (12.84%), the situations with LDPE permitted a decline in the number of spoiled products up to 14 days of depository.We come to the conclusion that sprinkle might be continued for up to 28 days at 2.0% salicylic acid. The products keep agreeable commercial quality for until seven days at ambient hotness and humidity or under rational refrigeration. By preventing crop from rotting and abating fresh burden loss, LDPE plastic films offer the shelf life of products by 21 days. We can infer that the use of salicylic acid guide LDPE plastic films are suitable depository methods and bundle material for pepper, as they underrate losses and uphold quality. The results of the study are important facts for pepper builders and for the processing manufacturing, allowing quality and stamina of the fruits.

Author(s) Details:

Dalva Paulus,
Agronomy Course, Universidade Tecnológica Federal do Paraná, Brazil.

Raquel Valmorbida,
Conservation and Natural Resource Management, Universidade Estadual do Oeste do Paraná, Brazil.

Dislaine Becker,
Agroecosystems Master's Program, Universidade Tecnológica Federal do Paraná, Brazil.

Please see the link here: https://stm.bookpi.org/EIAS-V4/article/view/10818