Post-harvest losses and quality changes in hot peppers (Capsicum frutescens L.) in the roadside marketing system in Trinidad
1992
Mohammed, M. | Wilson, L.A. | Gomes, P.I. (University of the West Indies, St. Augustine (Trinidad and Tobago). Faculty of Agriculture)
Post-harvest losses and quality attributes of fresh yellow and red hot peppers were examined through five defined stages. The nature of damage and the extent of quality changes at these stages were assessed. Total post harvest losses amounted to 28.6 and 38.7 % of initial commodity weight in dry and wet seasons, respectively. Bruising was the major cause of wastage, followed by physiological and pathological damage in the field, packing house and storage stages. Chilling injury induced during storage became increasingly visible at roadside display stalls and accounted for higher levels of physiological and pathological damage. Increase of commodity pH at roadside display and consumer stages, was noted but total titratable acidity increased at the last stage. Vitamin C content decreased in both red and yellow fruit under ambient conditions. A progressive increase in percentage fresh weight losses followed the decline in firmness as the fruits moved through the system.
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