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Effect of heat treatment and individual shrink packaging on quality and nutritional value of bell pepper stored at suboptimal temperature
Author(s) -
Ilić Zoran S.,
Trajković Radmila,
Pavlović Radoš,
AlkalaiTuvia Sharon,
Perzelan Yaacov,
Fallik Elazar
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02810.x
Subject(s) - pepper , postharvest , capsicum annuum , horticulture , softening , food science , shelf life , cold storage , chemistry , materials science , mathematics , biology , composite material
Summary The goal of this study was to develop a technology for prolonged storage of pepper fruit at low temperature, based on physical treatments and packaging materials. Physical and compositional changes of red bell pepper fruit ( Capsicum annuum L. cv.’Selika’) were monitored during 21 days of cold storage (at 2 °C) plus 3 days at 20 °C (market simulation). Fruits were treated with tap and hot water and stored without packaging or sealing each fruit in individual shrink packaging (Cryovac®). This research revealed that individual shrink packaging following prestorage with hot water rinse (55 °C for 15 s) over brushes, significantly reduced weight loss, softening, decay incidence and chilling injury, while maintaining a quality. The wrapped fruit ripened normally (carotenoid content increased) during shelf‐life period, when shifted to 20 °C after unwrapping. This study showed that antioxidant levels of pepper fruit may be preserved during storage.