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All Journal AGRIVITA, Journal of Agricultural Science
Rachen Duangsi
Program in Food Technology, Faculty of Agriculture, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, Thailand
Agriculture, Biological Sciences & Forestry

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Organic Chilli Pepper (Capsicum annuum cv. Superhot) Quality and Biochemical Responses to Sequential Treatment with Hot Water, Surface Coating, Equilibrium Modified Atmosphere Packaging and Cold Storage Wiraya Krongyut; Rachen Duangsi
AGRIVITA, Journal of Agricultural Science Vol 43, No 2 (2021)
Publisher : Faculty of Agriculture University of Brawijaya in collaboration with PERAGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17503/agrivita.v43i2.2890

Abstract

Organic chilli peppers (Capsicum annuum cv. Superhot) at full-red stage were submeged in 50°C water for 4 minutes followed by surface coating with carboxymethyl cellulose (CMC) or chitosan at 0.25-1.0% for 2 minutes. The fruits were then packed in 32-34 µm thick polyethylene bag (Active PAKTM) before cold storage at 10°C for 12 days followed by 5 days holding at 25°C. The decrease of fruit quality was due to weight loss and decay and these could be reduced by edible coating. Coated fruit had higher titratable acidity, vitamin C content, total phenols, and activities of phenylalanine ammonia lyase, superoxide dismutase and catalase as compared to uncoated fruit. Chitosan was more effective than CMC in bringing these effects, and 0.5% was the most effective concentration. The results indicated that fruit coating by 0.5% chitosan and CMC maintained quality of chilli peppers by slowing physicochemical quality changes and improving the antioxidant system.
Co-Authors Wiraya Krongyut