Effects of storage temperature and film packaging on the storability of fresh red pepper (Capsicum annuum L.)

摘要

This study was conducted to evaluate the effect of temperature and film packaging on the storability of fresh red peppers. The quality of fresh red peppers packaged with the perforated 0.05 mm PE film was limited by weight loss, black spot, and fungi in placenta which might bring the increase of ethylene evolution. These problems could be solved by packaging with the 0.05 mm unperforated PE film in which CO2 accumulation was high. However, the storage period of red peppers was shortened by calyx softening and ethylene accumulation within the unperforated film. The fresh red peppers stored at 5degC packaged with 0.05 mm unperforated PE film showed the best quality without chilling injury symptoms.