Effect of non-destructive edible coating materials and refrigerated storage on quality and shelf life of bell pepper (Capsicum annuum)

NAVEEN KUMAR; K S THAKUR; KAVITA DEVI; SATISH KUMAR

doi:10.56093/ijas.v92i3.122674

Authors

NAVEEN KUMAR Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh 173 230, India
K S THAKUR Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh 173 230, India
KAVITA DEVI Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh 173 230, India
SATISH KUMAR Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh 173 230, India

https://doi.org/10.56093/ijas.v92i3.122674

Keywords:

Bell pepper, Plant extracts, Refrigerated storage, Shelf life, Wax coating

Abstract

Bell pepper (Capsicum annuum L.) has high nutritional value but the high water content makes it susceptible to water loss and shrivelling, limiting the storage life. The present investigation was carried out at the post-harvest physiology laboratory of Dr Y S Parmar University of Horticulture and Forestry, Nauni, Himachal Pradesh in 2017â€“18 to evaluate the effect of various edible coatings on the quality of capsicum fruits. Comparative mean analysis by Tukeyâ€™s test (P<0.05) revealed that the coated fruits exhibited lesser variations in various physico-chemical characteristics during storage while, 50% and 25% starlight coating and 15% Aloe vera leaf extract resulted in delayed senescence and were effective in maintaining the postharvest quality of green bell pepper fruits.

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