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Effect of heat treatment and individual shrink packaging on quality and nutritional value of bell pepper stored at suboptimal temperature
Year:
2012
Authors :
Alkalai-Tuvia, Sharon
;
.
Fallik, Elazar
;
.
Perzelan, Yaacov
;
.
Volume :
47
Co-Authors:
Ilić, Z.S., Faculty of Agriculture, Priština-Lešak, 38219 Lešak, Serbia
Trajković, R., Faculty of Natural Sciences and Mathematics, Department of Biology, 38220 Kos, Mitrovica, Serbia
Pavlović, R., Faculty of Agriculture, Cara Dušana 32, Čačak, Serbia
Alkalai-Tuvia, S., ARO-The Volcani Center, Department of Postharvest Science of Fresh Produce, Israel
Perzelan, Y., ARO-The Volcani Center, Department of Postharvest Science of Fresh Produce, Israel
Fallik, E., ARO-The Volcani Center, Department of Postharvest Science of Fresh Produce, Israel
Facilitators :
From page:
83
To page:
90
(
Total pages:
8
)
Abstract:
The goal of this study was to develop a technology for prolonged storage of pepper fruit at low temperature, based on physical treatments and packaging materials. Physical and compositional changes of red bell pepper fruit (Capsicum annuum L. cv.'Selika') were monitored during 21days of cold storage (at 2°C) plus 3days at 20°C (market simulation).Fruits were treated with tap and hot water and stored without packaging or sealing each fruit in individual shrink packaging (Cryovac®). This research revealed that individual shrink packaging following prestorage with hot water rinse (55°C for 15s) over brushes, significantly reduced weight loss, softening, decay incidence and chilling injury, while maintaining a quality. The wrapped fruit ripened normally (carotenoid content increased) during shelf-life period, when shifted to 20°C after unwrapping. This study showed that antioxidant levels of pepper fruit may be preserved during storage. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.
Note:
Related Files :
Capsicum annuum
chilling injury
cold storage
Fruits
Low temperatures
Packaging materials
shelf life
water
Show More
Related Content
More details
DOI :
10.1111/j.1365-2621.2011.02810.x
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
29822
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:49
You may also be interested in
Scientific Publication
Effect of heat treatment and individual shrink packaging on quality and nutritional value of bell pepper stored at suboptimal temperature
47
Ilić, Z.S., Faculty of Agriculture, Priština-Lešak, 38219 Lešak, Serbia
Trajković, R., Faculty of Natural Sciences and Mathematics, Department of Biology, 38220 Kos, Mitrovica, Serbia
Pavlović, R., Faculty of Agriculture, Cara Dušana 32, Čačak, Serbia
Alkalai-Tuvia, S., ARO-The Volcani Center, Department of Postharvest Science of Fresh Produce, Israel
Perzelan, Y., ARO-The Volcani Center, Department of Postharvest Science of Fresh Produce, Israel
Fallik, E., ARO-The Volcani Center, Department of Postharvest Science of Fresh Produce, Israel
Effect of heat treatment and individual shrink packaging on quality and nutritional value of bell pepper stored at suboptimal temperature
The goal of this study was to develop a technology for prolonged storage of pepper fruit at low temperature, based on physical treatments and packaging materials. Physical and compositional changes of red bell pepper fruit (Capsicum annuum L. cv.'Selika') were monitored during 21days of cold storage (at 2°C) plus 3days at 20°C (market simulation).Fruits were treated with tap and hot water and stored without packaging or sealing each fruit in individual shrink packaging (Cryovac®). This research revealed that individual shrink packaging following prestorage with hot water rinse (55°C for 15s) over brushes, significantly reduced weight loss, softening, decay incidence and chilling injury, while maintaining a quality. The wrapped fruit ripened normally (carotenoid content increased) during shelf-life period, when shifted to 20°C after unwrapping. This study showed that antioxidant levels of pepper fruit may be preserved during storage. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.
Scientific Publication
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