Abstract
To investigate the effect of low concentrate O_2 atmosphere (1%, 10%) controlled by CO_2 gas replacement on the quality of fresh-cut bell pepper fruits during cold storage, residual ascorbic acid (L-AsA) rate, Brix percentage and firmness of fresh-cut immature or mature samples were examined. The residual L-AsA rate for mature samples stored in the low O_2 atmospheres was maintained or increased over 100%, while the rate for control was decreased to around 80%. The Brix percentage of fresh-cut mature samples was also maintained in the low O_2 atmospheres. In contrast, the residual L-AsA rate and Brix percentage for immature samples decreased in the low O2 atmospheres. The tissue firmness stored in the low O_2 atmospheres tended to be maintained comparison with the samples for control. The result of this study can contribute to develop a new preservation technique for fresh-cut bell pepper fruit.
