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Improvement of the postharvest keeping quality and colour development of bell pepper (cv. "Maor") by packaging with polyethylene bags at a reduced temperature.

Author(s) : MEIR S., ROSENBERGER I., AHARON Z., GRINBERG S., FALLIK E.

Type of article: Article

Summary

The keeping quality of red bell pepper (Capsicum annuum) is relatively low, since the fruits are sensitive to low temperature (lower than 7 deg C), rot development and water loss. The effect of packaging red bell pepper fruits in various kinds of polyethylene bags, having various percentages of perforation (0.064-0.42%), was examined as a means of reducing water loss in fruit stored at the usual storage temperature (7-8 deg C) and at 3 deg C. In addition, prestorage holding of fruits for 2-3 days at various temperatures, combined with polyethylene-bag packaging was examined as a means of improving fruit colour development. Several beneficial effects were found and are discussed.

Details

  • Original title: Improvement of the postharvest keeping quality and colour development of bell pepper (cv. "Maor") by packaging with polyethylene bags at a reduced temperature.
  • Record ID : 1996-0285
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 5 - n. 4
  • Publication date: 1995/04

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