Effect of Polypropylene and Polyvinyl Chloride Plastic Film Packaging Materials on the Quality of 'Yalova Charleston' Pepper (Capsicum annuum L.) during Storage

Abstract

The long pepper (Capsicum annuum L. cv. 'Yalova Charleston') was stored in plastic film with various oxygen (O 2 ) and carbon dioxide (CO 2 ) permeabilities consisting of 7±1°C temperature and 90±5% relative humidity (RH). Physico-chemical changes were recorded on 0, 10, 20 and 30 days of storage. Weight loss was higher in pepper stored under normal atmosphere (NA) compared to modified atmosphere packaging (MAP). Initial total soluble solids of 4.20% increased to 5.27% in NA. The acidity and ascorbic acid contents of peppers decreased during storage. The highest values were recorded at the end of storage from the fruit stored under PP (polypropylene). Changes in fruit color at the end of storage proceeded more slowly in the treated fruit. Total chlorophyll values exhibited significant decline in the fruits subjected to NA. However, the chlorophyll content in the fruits subjected to PP was low. The color values obtained from fruits supported the chlorophyll findings. At the end of the study, 35μ PP packaging material gave the best result at the end of 30 day-storage with respect to the parameters evaluated in the study. Therefore, especially 35μ PP treatment was effective with regard to delaying the maturity along the storage and fruit quality in peppers.

The Quality of King Oyster Mushrooms Stored with a Master Packaging System Consisting of Inner Individual Packs and an Outer Liner Bag to Be Dismantled at a Retail Display

“…Currently, the question is how much and whether these packages' MA observed in Figure 1 could help preserve the quality and freshness of the contained mushrooms, which is described below. The MA of a reduced O 2 and an increased CO 2 concentration within the tolerance limits is known to suppress physiological changes such as respiration, ethylene production and nutrient deterioration (Akbudak, 2008;Brandenburg and Zagory, 2009;Sandhya, 2010).…”

“…Currently, the question is how much and whether these packages' MA observed in Figure 1 could help preserve the quality and freshness of the contained mushrooms, which is described below. The MA of a reduced O 2 and an increased CO 2 concentration within the tolerance limits is known to suppress physiological changes such as respiration, ethylene production and nutrient deterioration (Akbudak, 2008; Brandenburg and Zagory, 2009;Sandhya, 2010).As shown in Figure 2, the mushrooms contained in the microperforated individual packages in a master package had significantly less weight loss during storage at 0℃ and subsequent simulated retail display at 10℃ compared with those in the perforated control package. After 21 days at 0℃ plus 3 days at 10℃, mushrooms in the control package suffered from 3.8% loss while the other treatments had only 0.4% loss.…”

Effect of Some Postharvest Treatments on Quality Attributes Of Sweet Pepper Fruits During Cold Storage

“…On the other hand, without refrigeration peppers deteriorate in few days as a result of rapid aging and parasitic infections (Ceponiset al, 1987). In addition to refrigeration, modified atmosphere packaging (MAP) is commonly used to maintain the quality and improve the shelf life of sweet pepper fruits (Akbudak, 2008).…”

“…Moreover packaging and low temperature storage has been shown to increase shelf life by slowing the growth of spoilage organisms (Miller et al, 1986). The MAP of sweet pepper which elevated CO 2 and reduced O 2 levels has been shown to inhibit fruit respiration, delay ripening, decrease ethylene production , retarding softening, maintains color and extending shelf life of pepper fruits (Ben-Yehoshua et al, 1983;Gonzalez and Tiznado, 1993;Akbudak, 2008 ;Shehata et al, 2013).…”

Evaluación de metodologías no contaminantes para mantener la calidad y extender la vida poscosecha de pimientos (Capsicum annuum L.) frescos cortados

“…En pimiento entero algunos estudios de almacenado en AM mostraron que no existe notable mejora en el mantenimiento de la calidad (Koide y Shi, 2007;Akbudak, 2008). Sin embargo, los resultados hallados en la literatura respecto al efecto de la disminución de la tensión de oxígeno son llamativamente variables.…”