Individual wrapping of bell peppers with plastic films for storage life extension
1992
Siriluk Vudhikul | Manit Kosittrakun (Kasetsart Univ., Bangkok (Thailand). Faculty of Agriculture. Dept. of Horticulture)
Green bell peppers were wrapped with stretch polyvinyl chloride (PVC), linear low-density polyethylene (LLDPE) films or nonwrapped and stored at ambient temperature (33+-2 deg C, 63+-11 percent RH) 13, 10 and 7 deg C (82+-2 percent RH). At ambient temperature, both wrapped and nonwrapped fruits became unsaleable in 2-8 days due to shrivelling resulting from weight loss. Low temperature could extend storage life of bell peppers. The longest storage life was obtained at 13 deg C. The fruits stored at 10 and 7 deg C exhibited a symptom of chilling injury (CI) in 20-24 and 8-16 days, respectively. Film-wrapping extended storage life of bell peppers kept at all temperatures. PVC film was more effective than LLDPE film. At 13 deg C, the PVC film-wrapped fruits had the longest storage life of 28 days with weight loss of 9.81 percent. Film-wrapping delayed CI development with PVC having more pronounced effect than LLDPE, but did not influence color change and a decrease in chlorophyll content. At all storage temperatures, film-wrapping did not result in soluble solids, titratable acidity, total sugars and ascorbic acid of bell peppers and consumers' acceptability being different from nonwrapping.
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