EFFECT OF SOME POSTHARVEST TREATMENTS ON SWEET PEPPER FRUIT QUALITY
NEAMA MOHAMED HUSSEIN AHMED;
Abstract
Storage experiment was conducted during two successive seasons (2011-2012 and 2012-2013) in the laboratory of Vegetable Handling Research Department., Horticulture Res. Inst. ARC, at Giza Governorate, on the fruits of sweet pepper (Capsicum annuum L.) Testy F1 hybrid. Fruits were obtained from private farm in Ismailia Governorate. The work of the carried investigation was planted under plastic house conditions during winter seasons. Sweet pepper fruits were harvested at 3/4 red color stage to study the effect of some postharvest treatments on the quality and storability of sweet pepper fruits. Only uniform fruits in size, weight, and color with short calyx (1 cm) that were sound, healthy and free from any visible defects were selected for postharvest experiment as follow:
1- Effect of hot water treatments on reducing chilling injury and maintaining the quality of sweet pepper fruits during cold storage
Sweet pepper fruits were dipped for 3 minutes in hot water at temperatures of 45 and 55ºC, while the control fruits dipped for the same period on tap water at 20ºC, then stored at 5 and 8ºC and 90-95% RH for 28 days.
The results could be summarized as follows:
1- Sweet pepper fruits treated with the different hot water temperatures decreased the loss in weight percentage during every storage period as compared with the untreated fruits, however, fruits treated with hot water at 45°C were the most effective treatment in reducing the weight loss percentage.
2- No decay was observed in sweet pepper fruits treated with different hot water temperatures and control after 7 or 14 days of storage.
3- Sweet pepper fruits treated with the different hot water temperatures (45°C and 55°C) decreased the decay incidence after 21 and 28 days of storage as compared with untreated fruits.
4- Hot water at 45°C was the most effective treatment in minimizing decay incidence after 21 and 28 days of storage.
5- Sweet pepper fruits dipped in hot water treatments (45 and 55°C) were better in maintained fruit gloss when compared with control. Hot water at 45°C was the most effective treatment in this concern after 28 days of storage.
6- Sweet pepper fruits dipped in hot water (45 or 55°C) treatments were much better in reducing shriveling and thus longer storage periods were gained, however, hot water at 45°C was the most effective treatment in minimizing shriveling.
7- No shriveling was observed in hot water treatments or untreated control in fruits after 7 and 14 days of storage, the shriveling fruits started to be shown after 21 days of storage.
8- After 28 days of storage, sweet pepper fruits dipped in hot water (45 or 55°C) treatments were much better in reducing pitting. Hot water at 45°C was the most effective treatment in minimizing pitting; however, untreated control recorded the highest ones.
9- Sweet pepper fruits dipped in hot water treatments was much better in reducing calyx darkening in fruits while, hot water at 45°C was the most effective treatment in minimizing this character after 28 days of storage.
10- Fruits treated with hot water at 45°C and 55°C were much better in reducing seed darkening after 28 days of storage. Using the degree of 45°C was the most effective one in this concern.
11- Sweet pepper fruits dipped in hot water at 45°C and 55°C were fruit texture than those of untreated control during all storage period.
12- There was no significant difference in TSS content among hot water treatment including control after 7, 14 and 21 days of storage, however after 28 days of storage, sweet pepper fruits dipped in hot water at 45°C, exhibited highest TSS content compared with untreated control.
13- There was no significant difference in ascorbic acid content between hot water treatments and control after 7, 14 and 21 days of storage, however, after 28 days of storage fruits dipped in hot water at 45°C treatment exhibited highest ascorbic acid content compared with control.
14- Sweet pepper fruits treated with hot water at 45 or 55°C retained more carotenoids content compared to untreated control with no significant differences between them after 28 days of storage.
2- Effect of chitosan coating treatments on reducing chilling injury and maintaining quality of sweet pepper fruits during cold storage
Sweet pepper fruits were sprayed with chitosan solution at the concentrations of 0.5 and 1.0% in addition to untreated control (sprayed with tap water at 20ºC), then stored at 5 and 8ºC and 90-95% RH for 28 days.
1- Effect of hot water treatments on reducing chilling injury and maintaining the quality of sweet pepper fruits during cold storage
Sweet pepper fruits were dipped for 3 minutes in hot water at temperatures of 45 and 55ºC, while the control fruits dipped for the same period on tap water at 20ºC, then stored at 5 and 8ºC and 90-95% RH for 28 days.
The results could be summarized as follows:
1- Sweet pepper fruits treated with the different hot water temperatures decreased the loss in weight percentage during every storage period as compared with the untreated fruits, however, fruits treated with hot water at 45°C were the most effective treatment in reducing the weight loss percentage.
2- No decay was observed in sweet pepper fruits treated with different hot water temperatures and control after 7 or 14 days of storage.
3- Sweet pepper fruits treated with the different hot water temperatures (45°C and 55°C) decreased the decay incidence after 21 and 28 days of storage as compared with untreated fruits.
4- Hot water at 45°C was the most effective treatment in minimizing decay incidence after 21 and 28 days of storage.
5- Sweet pepper fruits dipped in hot water treatments (45 and 55°C) were better in maintained fruit gloss when compared with control. Hot water at 45°C was the most effective treatment in this concern after 28 days of storage.
6- Sweet pepper fruits dipped in hot water (45 or 55°C) treatments were much better in reducing shriveling and thus longer storage periods were gained, however, hot water at 45°C was the most effective treatment in minimizing shriveling.
7- No shriveling was observed in hot water treatments or untreated control in fruits after 7 and 14 days of storage, the shriveling fruits started to be shown after 21 days of storage.
8- After 28 days of storage, sweet pepper fruits dipped in hot water (45 or 55°C) treatments were much better in reducing pitting. Hot water at 45°C was the most effective treatment in minimizing pitting; however, untreated control recorded the highest ones.
9- Sweet pepper fruits dipped in hot water treatments was much better in reducing calyx darkening in fruits while, hot water at 45°C was the most effective treatment in minimizing this character after 28 days of storage.
10- Fruits treated with hot water at 45°C and 55°C were much better in reducing seed darkening after 28 days of storage. Using the degree of 45°C was the most effective one in this concern.
11- Sweet pepper fruits dipped in hot water at 45°C and 55°C were fruit texture than those of untreated control during all storage period.
12- There was no significant difference in TSS content among hot water treatment including control after 7, 14 and 21 days of storage, however after 28 days of storage, sweet pepper fruits dipped in hot water at 45°C, exhibited highest TSS content compared with untreated control.
13- There was no significant difference in ascorbic acid content between hot water treatments and control after 7, 14 and 21 days of storage, however, after 28 days of storage fruits dipped in hot water at 45°C treatment exhibited highest ascorbic acid content compared with control.
14- Sweet pepper fruits treated with hot water at 45 or 55°C retained more carotenoids content compared to untreated control with no significant differences between them after 28 days of storage.
2- Effect of chitosan coating treatments on reducing chilling injury and maintaining quality of sweet pepper fruits during cold storage
Sweet pepper fruits were sprayed with chitosan solution at the concentrations of 0.5 and 1.0% in addition to untreated control (sprayed with tap water at 20ºC), then stored at 5 and 8ºC and 90-95% RH for 28 days.
Other data
| Title | EFFECT OF SOME POSTHARVEST TREATMENTS ON SWEET PEPPER FRUIT QUALITY | Other Titles | تأثير بعض معاملات ما بعد الحصاد على جودة ثمار الفلفل الحلو | Authors | NEAMA MOHAMED HUSSEIN AHMED | Issue Date | 2015 |
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