QUALITY CHARACTERISTICS AND SHELF LIFE OF PEPPER FRUITS AS INFLUENCED BY STORAGE CONDITIONS AND PEPPER VARIETIES | ||
| Misr Journal of Agricultural Engineering | ||
| Article 7, Volume 38, Issue 4, October 2021, Pages 349-362 PDF (767.36 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/mjae.2021.89464.1039 | ||
| Authors | ||
| Elsayed G. Khater* 1; Mohamed T. Afify2 | ||
| 1Assoc. Prof. of Ag. Eng., Fac. of Ag., Benha U., Egypt. | ||
| 2Assist. Prof. of Ag. Eng., Fac. of Ag., Benha U., Egypt. | ||
| Abstract | ||
| The main aim of this research was to study the effect of storage conditions (room temperature and refrigeration temperature) on the quality (weight loss and chemical composition change on pepper fruits) and shelf life of different varieties of pepper (Alonso Red, Lumos Yellow, Relampago Red, Dicaprio Yellow, Dicaprio Green, Relampago Orange, Conical Century White, Rush Red and Rush Green). The results indicated that, the accumulated weight loss of pepper fruits increases with increasing storage period. The highest value of the accumulated weight loss of pepper fruits (43.22 %) was found for green Rush variety at room temperature (25 ºC) after 20 days storage, while, the lowest value of the accumulated weight loss (25.44 %) was found for yellow Lumos variety at cold storage (10 ºC) after 46 days storage. The shelf- life of pepper fruits increased from 20 to 46 days for all varieties under study, when the storage temperatures decreased from 25 to 10°C. Average total soluble solids (TSS) increased from 3.50 to 5.63 % when the storage temperature changed from 10 to 25 ºC for all varieties used in this experiment. | ||
| Keywords | ||
| Pepper; Physical properties; Mechanical properties; Storage temperature; Weight loss; Shelf life, TSS | ||
| References | ||
|
ASAE Standard, 1984. ASAE 5352.1. moisture measurement. American Society of Agric. Eng. 2950 Niles Road, St. Joseph, MI 49085-9659.
Bahnasawy, A.H., Khater, E.G., 2014. Effect of wax coating on the quality of cucumber fruits during storage. J. Food Process. Technol. 5 (6): 339. doi:10.4172/2157-7110.1000339
Ben-Yoshua, S. (1987). Transpiration, Water Stress and Gas exchange. In: J. Weichmann, (ed.), Postharvest Physiology of vegetables, Marsel Dekkar, New York.
Costa, L.V., Lopes R., Lopes M.T.G., De Figueiredo A.F., Barros W.S. and Alves S.R.M., 2009. Cross compatibility of domesticated hot pepper and cultivated sweet pepper. Crop Breeding and Applied Biotechnology 9:37-44.
Hardenburg, R.E., Watada A.E. and Wang C.Y., 1986. The commercial storage of fruits, vegetables, and florist and nursery stocks. pp. 23-25, U.S. Dept. Agric. Handbook No. 66, Washington, DC.
Ikrang, E.G. and Okoko J.U., 2014. Physical properties of some tropical fruits necessary for handling. Food Science and Quality Management, 23: 39 – 45.
Ilori, T.A., Raji.A.O and Kilanko O.O., 2010. Some physical properties of selected vegetable.Journal of Agricultural and Veterinary Sciences, 2: 101 – 109.
Jannatizadeh, M.H., 2008. A study on some chemical and physico-mechanical properties of three sweet cherry varieties (prunus avium L.) in Turkey. Journal of Food Engineering, 74: 568 – 575.
Kader, A.A., 2007. Biología y tecnología poscosecha: Un panorama. In Tecnología Poscosecha de Productos Hortofrutícolas. 3ª edición. Kader, A. (Ed.). University of California, Division of Agriculture and Natural Resources, Oakland, California, USA, pp. 43-54.
Khater, E.G. and Bahnasawy A.H., 2016. Watermelon fruits properties as affected by storage conditions. Misr J. Agri. Eng., 33 (1): 101 – 122.
Khater, E.G., Bahnasawy A.H. and Ali S.A., 2014. Physical and Mechanical Properties of Fish Feed Pellets. J. Food Process. Technol. 5 (10): 378. doi: 10.4172/2157-7110.1000378
Kim, J.G., Luo Y., and Gross K.C., 2004. Quality and shelf-life of salad savoy under different storage temperatures. J. Kor. Soc. Hort. Sci., 45(6):307−311.
Maria, S., Zapata P., Castillo S., Guillen F. and Martinez-Romero D., 2010. Antioxidant and nutritive constituents during sweet pepper development and ripening are enhanced by nitrophenolate treatments. J. Food Chem., 118:497 - 503.
Mohsenin, N.N., 1986. Physical properties of plant and animal materials second revised. Gordon and Breach Sci. Publ., New York
Paull, R. E., 1995. Chilling injury of crops of tropical and subtropical origin. In C. Y. Wang (Ed.), Chilling injury of horticultural crops, 17-36.
Rico, D., Martin-Diana A.B., Barat J.M. and Barry-R Y.C., 2002. Extubating and measuring the quality of fresh cut fruits and vegetables: A review. Trends in Food Sci. Technol., 18: 373 - 386.
Roura, S.I., Davidovich L.A. and Valle C.E. 2000. Quality loss in minimally processed Swiss chard related to amount of damaged area. Lebensmittel Wissenschaft Technol., 33:53−59.
Sealand (1991). Shipping guide to perishables. Sea land service Inc., PO Box 800, Iselim, New Jersey 08830, USA.
Shahbazi1, F. and Rahmati1 S., 2015. Mass modeling of green bell pepper fruit with some physical characteristics. http://confnews.um.ac.ir/images/41/conferences/iecfp2013/151_1.pdf.
Susana, C. F., Oliveira F.A.R. and Brecht J. K., 2002. Modelling respiration rate of fresh bell peppers and vegetables for modified atmosphere packages: a review. Journal of Food Engineering, 52: 99–119.
Watada, A.E., Ko N.P. and Minott D.A., 1996. Factors affecting quality of fresh-cut horticultural products. Postharvest Biol. Technol. 9:115−125.
Yonemoto, Y., Higuchi, H. and Kitano, Y., 2002. Effect of storage temperature and wax coating on ethylene production, respiration and shelf-life in cherimoya fruit. J. Japan. Soc. Hort. Sci., 71 (5): 643 – 640. | ||
|
Statistics Article View: 378 PDF Download: 935 |
||
