Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of green peppers

Özden, Çağatay; Bayındırlı, Levent

doi:10.1007/s00217-001-0448-z

Cited by 127 publications

(85 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Thus, the result that the rates of overall appearance were better in MAP treated fruits, compared with NA fruits were considered as an important result with respect to the retention of quality of fruits during storage. These changes were supported by the results obtained from the studies carried out in different pepper cultivar by Ozden and Bayindirli (2002), Gonzalez-Aguilar et al (2004) and Maalekuu et al (2004). In addition to atmosphere modification, MAP vastly improves moisture retention, which can have a greater influence on preserving quality than O 2 and CO 2 levels.…”

Section: Resultssupporting

confidence: 66%

“…Especially optimum low O 2 and high rate of CO 2 restricts this change under MAP conditions, which can be explained by more limited change of carbohydrate content resulting from the suppression of respiration metabolism. Gonzalez-Aguilar and Tiznado (1993), Ozden and Bayindirli (2002) examined the changes in TSS during the storage of pepper and determined that the TSS contents of peppers increased during storage. But, especially at the end of storage, decreases were also determined.…”

Section: Resultsmentioning

confidence: 99%

“…Peppers that are green in color will have a chlorophyll content of 0.170 mg/g, while yellow green peppers have less chlorophyll (0.082 mg/g) (Anonymous 1997). Ozden and Bayindirli (2002) investigated the effects of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of green peppers. In this study, chlorophyll, the primary pigment responsible for the green color of the peppers, decreased in all conditions during the storage period.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

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

Akbudak

2008

FSTR

View full text Add to dashboard Cite

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.

show abstract

Section: Resultssupporting

confidence: 66%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

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

Akbudak

2008

FSTR

View full text Add to dashboard Cite

show abstract

“…Sugars represent the main fraction of total soluble solids of the fruit, reaching almost 60% of dry matter in red pepper (Raffo et al, 2007). Soluble solids loss during storage is normal because of cellular respiration in postharvest (Özden and Bayindirli, 2002). According to Raffo et al (2008) radiation during the crop and minimal processing did not affect soluble solid content, whereas, maturity stage and storage period affected reduction and accumulation.…”

Section: Resultsmentioning

confidence: 99%

Effect Of Light Environment On Harvest Quality And Postharvest Behavior Of Minimally Processed Sweet Pepper

Frezza

Miquel

Logegaray

et al. 2016

ESJ

View full text Add to dashboard Cite

The aim of this study was to evaluate the effect of two light environments on two maturity stages of sweet pepper and the postharvest behavior of minimally processed product using passive modified atmosphere. The size and fruit morphology were measured at harvest. Overall visual quality, gas concentration inside the bags, weight loss, soluble solids, firmness, electrolyte leakage, carotenoids and ascorbic acid were determined during the storage period. Results showed that quality parameters were affected by radiation and processing. Shaded pepper fruits showed higher water content and lower size compared to fruits exposed to full radiation. Fruit nutritional value was maintained, but after six days was not marketable. Visual quality of intact fruit was not affected without differences between treatments. Shelf life processed red fruits as julienne was reduced, being the worst performing during storage. Post-harvest visual quality was in relation to gases composition (O 2 and CO 2 ) inside the trays.

show abstract

“…From the trend being followed by the observations being observed during the conduction of an experiment to calculate amount of TSS (Figures 8a,b and 9a-c), it was seen that the pack storage without perforations lead to more amount of TSS accumulated in stored crop as compared to one which has perforations. Also as the temperature rises the enzymatic activity rises and there will be more development of solids in the crop stored [20,21] and so the results obtained, with the rise in temperature, the TSS of the stored crop was found higher than at lower temperature of storage. There is little impact of perforations on storage when sample was observed for TSS.…”

Section: Physiological Loss In Weight (Plw %)mentioning

confidence: 92%

Studies on Effect of Storage on Quality of Minimally Processed Babycorn

Kaur¹

2014

J Food Process Technol

View full text Add to dashboard Cite

Every food industry needs that its product should be of high perceptible quality and healthy. Freshly cut babycorn is a perishable commodity and has high respiration rate, so it cannot be stored for longer duration and cannot be transported to distant place under ambient conditions. Modified Atmosphere Packaging (MAP) is intended to create an appropriate gaseous atmosphere in film packages to enhance shelf life and to conserve the quality of the packaged produce. The present study was proposed to assess respiratory dynamics and also evaluate the effect of storage on quality of minimally processed babycorn. Respiration parameters were determined using closed system technique at the temperature viz 5°C, 12.5°C, 20°C and 75% relative humidity. Overall, most suitable packaging and storage conditions for extending the shelf life of babycorn were found to be packaging in 25 micron LDPE packages with 2 perforations followed by storage at 12.5°C.

show abstract

Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of green peppers

Cited by 127 publications

References 2 publications

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

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

Effect Of Light Environment On Harvest Quality And Postharvest Behavior Of Minimally Processed Sweet Pepper

Studies on Effect of Storage on Quality of Minimally Processed Babycorn

Contact Info

Product

Resources

About