EFFECT OF DIFFERENT PACKAGING METHODS AND COLD STORAGE ON QUALITY AND SHELF LIFE OF RED SWEET PEPPER

摘要

The effects of different film bags (0.06 mm polyvinyl chloride (PVC), 0.02 mm polyethylene (PE), microporousrnfilm) on the quality of red sweet pepper during 28 days storage at 9±0.5 ℃ were studied. The resultsrnshowed that film bag packaging effectively maintained the storage quality of red sweet pepper; the freshkeepingrneffect of 0.06 mm PVC bag on red sweet pepper was the best among different packaging methods.rnThe red sweet pepper packed with PVC bag held best quality with the lowest weight loss and no decay duringrn28 days storage at 9±0.5 ℃. The sensory score, weight loss, content of soluble solid and vitamin C of redrnsweet pepper packed with 0.06 mm PVC bag after 28 days storage at 9±0.5 ℃ were 3.5, 3.64 %, 8.4 %,rn384.52 mg/100g, respectively.