Effect of packaging films on shelf-life and quality of bell pepper under super and ordinary market conditions

Mahajan, B. V. C.; Dhillon, W.S.; Sidhu, M.; Jindal, S. K.; Kumar, Mahesh; Dhaliwal,; Singh, Suneeta

doi:10.5958/0974-0112.2016.00029.3

Cited by 7 publications

(7 citation statements)

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“…The decreased firmness during refrigeration might be due to the de-polymerization of pectin substances [45]. Softening enzymes altered the cell wall and caused softening of fruits [46] that could have been reduced in the coated fruits. This may be due to the presence of calcium in coati mucilage [47] that make an interaction between pectic acid and calcium pectate (presence in cell well), This preserves the integrity of the cell wall and increases the fullness of the fruit.…”

Section: Fruit Firmnessmentioning

confidence: 99%

The influence of mucilages extracted from some vegetable plants residues as an edible coating on maintaining the quality of sweet pepper fruits.

Shehata

El-Gendy²,

Mohamed³

et al. 2022

Egypt. J. Chem.

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Sweet pepper (Capsicum annuum L.) fruits Monist F1 hybrid were harvested at 3/4 yellow stage on the 10 th and 16 th of January in the 2021 and 2022 seasons, respectively from a private farm in Ismailia Governorate, then brought to the postharvest lab, HRI, ARC, Egypt, to estimate the effect of dipping sweet pepper fruits in mucilages extracted from Jew's mellow stalks, Taro tuber peel, and Okra fruit peduncle at 0.5% and Chitosan at 1% as an edible coating on maintaining the quality of fruits, visual parameters and growth of microbial during storage (at 10°C and 95 % RH). Results showed that all treatments slowed the rate of weight loss and gave the highest value of L, which resulted in a lighter color and prevented the loss of green color compared to the highest ones obtained from the untreated (control). The best treatments were Jew's mellow stalks and Taro tuber peel mucilages because it is the most reducing weight loss %, color change, total microbial count, total carotenoids, maintaining firmness, total soluble solids, ascorbic acid, and total sugars. Jew's mellow stalks mucilage showed good general appearance and no changes exhibited of fruits till 28 days, while, fruits treated with Taro tuber peel and Okra fruit peduncle mucilages showed good appearance at the same period.

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Section: Fruit Firmnessmentioning

confidence: 99%

The influence of mucilages extracted from some vegetable plants residues as an edible coating on maintaining the quality of sweet pepper fruits.

Shehata

El-Gendy²,

Mohamed³

et al. 2022

Egypt. J. Chem.

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“…These flowers retained maximum acceptability in terms of colour till the end of the storage period. Similarly, Mahajan et al (2016) reported that the shrink film-packed fruits maintained the maximum colour content as compared to control fruits under storage conditions.…”

Section: Resultsmentioning

confidence: 79%

Optimizing packaging materials for prolonged freshness of marigold loose flowers

MB,

Jain,

Sethi

et al. 2023

Preprint

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The primary challenge for the freshly harvested flowers is their perishable nature, which severely limits their shelf life, typically ranging from 2 to 3 days, depending on prevailing meteorological conditions. The short storage life and poor keeping quality are the principal constraints in marigold marketing. To tackle the twin challenges, the present research was conducted to identify suitable packaging materials for extending the storage life and preserving the quality of loose marigold flowers when stored under both ambient (30 ± 2º C) and cold (5 ± 1º C) environments. Five different packaging materials, namely, muslin cloth, poly propylene woven bag, low density polyethylene (LDPE), high density polyethylene (HDPE) and shrink-wrap were used. The study was carried out in the Completely Randomized Design (factorial) with two replications. Greatest improvement in shelf life of marigold loose flowers was achieved using shrink-wrap (19.0 days) and HDPE (18.5 days) in cold storage. Marigold loose flowers packed in shrink wrap, either under ambient or cold storage, exhibited the longest shelf life (4.5 and 19.0 days, respectively). Additionally, shrink-wrapped flowers demonstrated superior characteristics such as flower diameter, brightness, moisture content, carotenoid content, membrane stability index, enzyme activity, as well as reduced shrivelling, weight loss, and respiration rate. In the like manner, shrink-wrapped flowers also exhibited the highest levels of superoxide dismutase (SOD), catalase, and guaiacol peroxidase activity. The use of shrink-wrap effectively delayed the senescence of marigold flowers by regulating enzymatic activities, ensuring freshness under both room temperature and cold storage conditions. The present study reports an important outcome that shrink wrap not only improves shelf life considerably but highlights that it maintains the physiological and biochemical properties of marigold for a significant period.

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“…Similarly, the highest O 2 was maintained in perforated PD-961 (13-15%) and lowest in non-perforated PE (near to zero %). This might be due to the compatibility and suitability of package film with the packed commodity and storage conditions (Mahajan et al 2016) [4] . Physiological loss in weight (PLW) Changes in the weight loss of MA packed beans during ambient (25.7-31.1 °C and 21-51% RH) storage conditions are shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

Effect of modified atmosphere packaging on shelf life extension of French bean (Phaseolus vulgaris (L.)

Neha¹,

Rao²,

Aghora³

et al. 2020

Int. J. Chem. Stud.

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In this study, three types of films (Polyethylene (PE), polypropylene (PP), PD-961) were used with and without perforation for modified atmosphere packaging to extend the shelf life as well as maintain the physiological and biochemical property of French bean pods at ambient storage condition (25.7-31.1 °C and 21-51% RH). The physiological parameters evaluated in this experiment were gas composition inside the bag, physiological loss in weight, surface color and firmness of pods. PD-961 (both perforated and non-perforated) had low PLW (< 1.5%) with compare to control (20.41%). PD-961 maintained the equilibrium between CO2 and O2 inside the package. l* value was minimum in the beans packed in nonperforated PE (48.42) . -a* values of beans were significantly lower in non-perforated PD-961 beans (-11.5) similarly b value was minimum in non-perforated PD-961 beans (25.16) means PD-961 plays a role to maximum retention of green color. PD-961 films had best effect on the firmness of pods throughout the storage. Due to physiological quality PD-961 films were more acceptable and it also retains the biochemical quality viz. protein content, total antioxidant capacity, total phenols and total chlorophyll content of beans.

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Effect of packaging films on shelf-life and quality of bell pepper under super and ordinary market conditions

Cited by 7 publications

References 0 publications

The influence of mucilages extracted from some vegetable plants residues as an edible coating on maintaining the quality of sweet pepper fruits.

The influence of mucilages extracted from some vegetable plants residues as an edible coating on maintaining the quality of sweet pepper fruits.

Optimizing packaging materials for prolonged freshness of marigold loose flowers

Effect of modified atmosphere packaging on shelf life extension of French bean (Phaseolus vulgaris (L.)

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