Effects of several pre-cooling methods on shelf-life of red pepper and red sweet pepper fruit.

摘要

The objectives of the study were to investigate changes in quality of red pepper and red sweet pepper and to determine an optimum level of pre-cooling temperature to prolong the freshness of the fruits. Fruits were stored in three different pre-cooled temperatures of 1, 3 and 5℃. Fruit temperature of red sweet pepper fruits failed to reach 1℃ after 24 hours, while the temperature of red sweet pepper reached 1℃ in 20 hours. Also, temperature of red pepper fruits stored at room temperature showed1 to 2℃ higher than actual room temperature, while the temperature of red sweet pepper fruits showed 1.5℃ higher than the fruits stored at room temperature. Ethylene production of both red pepper and red sweet pepper fruits stored at 7℃ was higher than the fruits pre-cooled at 1℃. However, there were no appreciable difference when the fruits were pre-cooled at 3℃ and 5℃. The respiration rates of red pepper and red sweet pepper fruits stored at 7℃ were two times higher than the fruits pre-cooled at 1℃. Respiration rates of fruits increased with higher precooling temperatures. When the fruits were stored at room temperature, the respiration rate showed much higher than those stored at 7℃. Decaying of red pepper fruits decreased with longer precooling time, while red sweet pepper fruits increased with longer precooling time and decreased with lower precooling temperature.