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 (Program in Agriculture, Faculty of Agriculture, Ubon Ratchathani Rajabhat University, Ubon Ratchathani, Thailand)
Rachen Duangsi (Program in Food Technology, Faculty of Agriculture, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, Thailand)

AGRIVITA, Journal of Agricultural Science
Vol 43, No 2 (2021)

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.