Postharvest investigations towards quality improvement in hot pepper (Capsicum frutescens L.) and tomato (Lycopersicon esculentum L.)
1991
Mohammed, M.
A "systems approach" was used to investigate changes that would enhance final produce quality and reduce losses of hot peppers and tomatoes. Postharvest losses depended on type of produce, cultivar, growing season and market outlet. Dry and wet season hot pepper losses were highest at export markets and lowest at wholesale markets. Corresponding tomato losses were highest at supermarkets with chain stores and lowest at mobile markets. Postharvest dips, modified atmosphere packaging and temperature management were tested to enhance quality of the stored products. Hot peppers treated with a bactericide and packaged in microperforated high density polyethylene bags stored best at 10 degrees C. with the level of decay fruits at 96.1 percent after 25 days. Incipient chilling injuries after short storage periods at 5 degrees C were detected. The processing tomato cultivar was more resistant to damage than the non-processing cultivar. Although the physio-chemical and sensory qualities of the latter were better. Tomatoes pre-cooled immediately after harvest and pre-treated with chlorinated water prior to storage showed less heat injury, more decay-free fruits, superior firmness, better colour development etc. than untreated fruits.
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