Effect of edible coating on postharvest quality of bell pepper at ambient storage

抄録

Red colour bell pepper (Capsicum annuum L.) was coated either with chitosan (1.5% and 2% solution) or Aloe vera (AV) gel and the coated surface was air dried by using high speed fan. Coated peppers were kept into paper cartoon and stored in ambient condition (25±2°C and 55±5% RH). The success of coating in retaining postharvest quality of bell pepper was evaluated by determining respiration rate, ethylene production, firmness, weight loss, external colour change, ß-carotene content, ascorbic acid content, TSS, pH, fungal decay and sensory quality. The incidence of rot started on 6 days after in uncoated bell pepper. Fruits coated with 1.5% chitosan affected by fungal decay on 9 days after storage. On the other hand, rot incidence was initiated in 2% chitosan and AV gel coated bell peppers on 12 days after storage. AV gel or chitosan coating reduced respiration rate, weight loss, decay and preserved colours, firmness, ascorbic acid content and other quality parameters. Therefore, delaying the progress of bell pepper decay due to senescence or microbial attack was observed.