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Postharvest Biology and Technology
Meir, S., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Rosenberger, I., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Aharon, Z., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Grinberg, S., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
The keeping quality of red bell pepper (Capsicum annuum) is relatively low, since the fruits are sensitive to low temperature (< 7 °C), rot development and water loss. The effect of packaging red bell pepper fruits in various kinds of polyethylene bags, having various percentages of perforation (0.064 - 0.42%), was examined as a means of reducing water loss in fruits stored at the usual storage temperature (7-8 °C) and at 3 °C. In addition, prestorage holding of fruits for two-three days at various temperatures, combined with polyethylene-bag packaging was examined as a means of improving fruit colour development. Several beneficial effects were found: (1) polyethylene-bag packaging reduced water loss by 40-50% in fruits stored for two weeks at 7.5 °C and an additional three days at 17 °C, thereby resulting in maintenance of fruit quality; (2) packaging did not significantly increase rot development in the stored fruits during either storage or shelf-life; (3) polyethylene-bags enabled bell peppers to be stored at a reduced temperature (3 °C) without the appearance of chilling injury symptoms; (4) prestorage holding of peppers packed in perforated bags for two days at 25 °C, resulted in full red colour development at the end of their 12 days storage period, without loss of their firmness and quality. © 1995.
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Improvement of the postharvest keeping quality and colour development of bell pepper (cv. 'Maor') by packaging with polyethylene bags at a reduced temperature
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Meir, S., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Rosenberger, I., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Aharon, Z., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Grinberg, S., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Improvement of the postharvest keeping quality and colour development of bell pepper (cv. 'Maor') by packaging with polyethylene bags at a reduced temperature
The keeping quality of red bell pepper (Capsicum annuum) is relatively low, since the fruits are sensitive to low temperature (< 7 °C), rot development and water loss. The effect of packaging red bell pepper fruits in various kinds of polyethylene bags, having various percentages of perforation (0.064 - 0.42%), was examined as a means of reducing water loss in fruits stored at the usual storage temperature (7-8 °C) and at 3 °C. In addition, prestorage holding of fruits for two-three days at various temperatures, combined with polyethylene-bag packaging was examined as a means of improving fruit colour development. Several beneficial effects were found: (1) polyethylene-bag packaging reduced water loss by 40-50% in fruits stored for two weeks at 7.5 °C and an additional three days at 17 °C, thereby resulting in maintenance of fruit quality; (2) packaging did not significantly increase rot development in the stored fruits during either storage or shelf-life; (3) polyethylene-bags enabled bell peppers to be stored at a reduced temperature (3 °C) without the appearance of chilling injury symptoms; (4) prestorage holding of peppers packed in perforated bags for two days at 25 °C, resulted in full red colour development at the end of their 12 days storage period, without loss of their firmness and quality. © 1995.
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