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Shelf life extension of green chillies ( capsicum annuum L.) using passive modified atmosphere packaging and gamma irradiation
Author(s) -
Chitravathi Kallepalli,
Chauhan Om Prakash,
Kizhakkedath Jayathilakan
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14622
Subject(s) - shelf life , modified atmosphere , ascorbic acid , irradiation , carotenoid , chemistry , antioxidant , chlorophyll , food science , horticulture , pigment , anthocyanin , biology , biochemistry , physics , organic chemistry , nuclear physics
Fresh green chillies have very short shelf life. Therefore, attempt was made to increase its shelf life using passive modified atmosphere packaging and gamma irradiation treatment at dose levels of 0.1, 0.25, and 0.5 kGy. Passive modified atmosphere packaging (MAP) in combination with gamma irradiation of chillies caused significantly ( p < .05) lesser changes in physiological loss in weight, firmness, chlorophyll, carotenoids, antioxidant activity, and ascorbic acid in green chillies as compared to untreated samples during storage at 8°C ± 1°C. A significant ( p < .05) difference was also found in capsaicin content, total phenolics, and flavonoids among treatments during storage of chillies. Doses at 0.25 and 0.5 kGy in combination with passive MAP were found to be effective in maintaining pigment stability and delaying ascorbic acid degradation. The MA packed chillies irradiated at 0.25 and 0.5 kGy doses showed the shelf life of chillies up to 42 days at 8°C ± 1°C. Practical applications Shelf life extension without compromising nutritional content is an unsolved problem in case of fresh green chilli. Several individual and combined treatments have been tried in case of chillies but results were showing reduction in weight, firmness, chlorophyll, carotenoids, antioxidant activity, ascorbic acid, etc. Synergistic effect of passive modified atmosphere packaging and irradiation at an optimized dose level can retain nutritional content to a higher extent along with extension of shelf life.