Abstract:
Bell pepper is a perishable produce and is susceptible to chilling injuries. Shelf life of bell pepper is prolonged by cold storage, humidity control, modified atmosphere packaging and different films and coatings. Edible films and coatings are thin layers of edible materials, applied on food products that play an important role on their conservation, distribution and marketing. Some of their functions are to protect the produce from mechanical damage, physical, chemical and microbiological activities. A post-harvest study was conducted to assess the effect of different chemicals on the shelf life of bell pepper. Treatments for the experiment were: T0(Control), T1(5 % Arabic gum), T2(10 % Arabic gum), T3(10 % Aloe Vera gel), T4(20 % Aloe Vera gel), T5 (5 % Arabic gum+ 10 % Aloe Vera gel), T6(5 % Arabic gum + 20 % Aloe Vera gel), T7 (10 % Arabic gum + 10 % Aloe Vera gel) and T8(10 % Arabic gum + 20 % Aloe Vera gel). Each treatment was replicated three times. Data on various quality parameters of bell pepper was recorded using standard procedures at day 1, day 5, day 9 and day 13. Data was analyzed statistically. In conclusion, bell pepper coated with arabic gel and aloe Vera gel showed minimum weight loss, maximum titratable acidity, pH, vitamin C, total soluble solids and firmness as compared to uncoated (control). Storage period also showed a significant effect on post-harvest shelf life of bell pepper. Results showed that coating of bell pepper with Arabic gum and aloe Vera gel proved to be a promising technique for improving the post-harvest storage life of bell pepper.
Page(s):
335-335
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023