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Peppers are important sources of digestible carbohydrates, minerals and vitamins. These crops are highly perishable and high postharvest losses often result if handled poorly or stored in unfavorable conditions. This study is to assess how the period of storage actually affects the properties of the fresh pepper and to obtain the optimum period that they can be stored without losing their essential properties. An alternative non-refrigerated storage that can potentially maintain quality longer is the use of evaporative coolers. In this study, the effects of evaporative cooling system lower temperature (28.31±3.85°C, 83.84±9.33% RH) on the proximate analysis of pepper species (Capsicum annuum, Capsicum genus and Capsicum chinense) were evaluated. The evaporative cooler was stored under ambient condition (33.21±1.67°C, 68±3.78% RH). This experiment was carried out in Makurdi, Benue State Nigeria between November and December. The samples of three species of pepper used for this study were washed with distilled water and treated with 200ppm hydrochloride, allowed to drained and stored in basket wrapped with polythene and foam (evaporative cooler) for 21 days, during which tests carried out to quantify some nutritional Original Research Article Akinyemi et al.; AJAHR, 1(4): 1-7, 2018; Article no.AJAHR.41800 2 parameters of moisture, ash, protein, lipid, carbohydrate and crude fiber contents were assessed, 7days interval. The sack wall of evaporative cooler was constantly wet with water. The study revealed that, there were continuous decrease in the quality parameters as the days increasing, such as moisture content dropped from 6.55 to 3.70 for Capsicum annuum, 5.58 to3.60 for Capsicum genus and 5.54 to 3.56 for Capsicum chinense. Ash content dropped from 4.38 to 2.40, 4.00 to 2.70 and 4.13 to 2.60 respectively. Carbohydrate content dropped from 63.22 to 43.98, 61.15 to 41.30 and 60.00 to 43.22 respectively. Protein content dropped from 11.33 to 8.30, 11.26 to 8.10 and 11.29 to 8.90 for respectively. Crude fiber content dropped from 2.10 to1.40, 2.08 to1.29 and 2.24 to 1.70 respectively. These findings we observed that, the three species of pepper contains large amount of nutrients; however, it was also suggested that fresh peppers should not exceed 14 days in storage, in other not to lose substantial part of the nutrients.

Effects of Storage Period on Nutritional Properties of Three Species of Fresh Pepper