Chlorinated water treatments affects postharvest quality of green bell peppers
1999
Nunes, M.C.N. | Emond, J.P.
Green bell peppers (cv. Bell boy) were dipped in 0, 50, 100, 150 and 200 microgram/mL chlorine solutions for 20, 30 and 45 min to study the effect of chlorine on pepper quality characteristics. Chlorinated water treatments as well as dipping time had no major effect on external color or total sugar content of green peppers. However, total chlorophyll, soluble solids content and ascorbic acid content decreased with increasing time of dipping and chlorine concentration. A 20 min dipping time in 50 to 100 microgram/mL chlorinated solutions can be used without reducing the overall quality of green bell peppers.
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