Ethylene management, controlled atmosphere and wax application on quality of ‘Priscila’ pepper after cold storage

Abstract

The objective of the present study was to verify the effect of ethylene management, controlled atmosphere and wax application on the quality of green bell peppers (cv. Priscila) after 30 days of storage. The study consisted of three experiments. After 30 days of storage no significant difference in the incidence of decay and mass loss was observed, although the application of AVG 7 days before harvest maintained higher levels of titratable acidity. In the second experiment, higher titratable acidity was obtained when green bell peppers were stored under controlled atmosphere (CA) as compared to cold storage. Finally, in the third experiment, the application of wax maintained higher titratable acidity and reduced the occurrence of decay. The application of AVG 7 days before harvest maintains higher titratable acidity and greener fruit skin as compared to the treatment of peppers with the ethylene inhibitor 1-MCP. In addition, the best CA condition to store green bell peppers is 3 kPa O 2 + 5 kPa of CO 2 , because it reduces the mass loss and maintains higher titratable acidity. Wax application, in turn, reduces the incidence of decay, retards the appearance of yellow skin color, decreases the respiration rate and maintains higher titratable acidity.Key words: Capcicum annuum, decay incidence, mass loss, storage condition, titratable acidity Manejo do etileno, atmosfera controlada e aplicação de cera na qualidade de pimentões 'Priscíla' após o armazenamento refrigerado RESUMO O objetivo do presente estudo foi verificar o efeito do manejo do etileno, atmosfera controlada e aplicação de cera sobre a qualidade de pimentões (cv. Prícila) após 30 dias de armazenamento. O estudo consistiu de três experimentos. Após 30 dias de armazenamento não houve diferença significativa na incidência de podridões e perda de massa, embora a aplicação de AVG 7 dias antes da colheita manteve maiores teores de acidez titulável. No segundo experimento, maior acidez titulável foi obtida quando os pimentões foram armazenados em atmosfera controlada (AC) em relação à atmosfera refrigerada. Por último, no terceiro experimento, a aplicação de cera manteve maior acidez titulável e reduziu a incidência de podridões. A aplicação de AVG 7 antes da colheita mantém maior acidez titulável em comparação ao inibidor de etileno 1-MCP. A melhor condição de AC para o armazenamento de pimentões é 3 kPa O 2 + 5 kPa CO 2 , pois reduz a perda de massa e mantém maior acidez titulável. Aplicação de cera reduz a incidência de podridões, retarda o aparecimento da cor amarela na epiderme, diminui a taxa respiratória e mantém maior acidez titulável. Palavras-chave:Capcicum annuum, incidência de podridões, perda de massa, condições de armazenamento, acidez titulável

Application of biodegradable film as modified atmosphere packaging for red chili (Capsicum annuum cv. Jinda)

“…Degradation of the red pigments in chili during storage is mainly influenced by moisture and temperature 36 . Factors such as low temperature, 8 oxygen deficiency, decreased humidity, and absence of light reduced carotenoid degradation during storage of crops 37 …”

“…Cantwell 4 suggested an atmosphere of 3-5% O 2 and 0-5% CO 2 at 7.5 C for a maximum of 3-5 weeks of storage. Several studies have been conducted on chili peppers, but these only focused on bell peppers [8][9][10][11] and green chilies. 9,12,13 One disadvantage of MAP is the extensive use of plastic packaging.…”