CFB box wrapping: a new shrink wrapping technology for extension of storage life of colour capsicum (cv. Bachata)
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ORIGINAL ARTICLE
CFB box wrapping: a new shrink wrapping technology for extension of storage life of colour capsicum (cv. Bachata) D. V. Sudhakar Rao1 • S. S. Hebbar2 • C. K. Narayana1
Revised: 4 September 2020 / Accepted: 16 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Capsicums lose water very rapidly after harvest and the moisture loss causes severe shriveling making them unmarketable within 2–3 days. The moisture loss occurs even under low temperature conditions, though at lesser rates. Bell peppers packed in corrugated fiber board boxes (CFB) tend to lose moisture continuously as these boxes are permeable to both water vapour and respiratory gases even if they are non-ventilated. To reduce the moisture loss and maintain freshness, yellow colour capsicum (cv. Bachata) were packed in CFB boxes and over wrapped with different semi-permeable films using shrink wrapping technology. This box shrink wrapping significantly lowered the weight loss and maintained firmness of capsicum at ambient (25.7–33.2 °C and 25–63% RH) and low temperature (8 °C ± 0.5 and 80 ± 5% RH) conditions. Yellow colour capsicums packed in this way could be stored for 11 days at ambient temperature with a weight loss of \ 6% as compared to about 20% weight loss in nonwrapped fruits. The storage life could be extended to 5 weeks by storing these shrink wrapped boxes at 8 °C without any shriveling and with a weight loss of \ 5%. In addition to maintaining high humidity, the lower O2 and
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04807-6) contains supplementary material, which is available to authorized users. & D. V. Sudhakar Rao [email protected]; [email protected] 1
Division of Post Harvest Technology and Agricultural Engineering, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake, Bangalore 560 089, India
2
Division of Vegetable Crops, ICAR-Indian Institute of Horticultural Research, Hesaraghatta Lake, Bangalore 560 089, India
higher CO2 levels maintained surrounding the produce in the wrapped boxes helped to avoid shriveling and to retain the quality in terms of surface colour, firmness and other quality traits. The absorption of excessive relative humidity by CFB itself in the over wrapped boxes helped in avoiding condensation of water droplets. This in turn avoided the development of fungal growth and thus the risk of fruit decay. Keywords Colour capsicum Box wrapping Storage life Weight loss Firmness Quality
Introduction Colour capsicum (Capsicum annuum L.) is widely grown commercially in poly-houses worldwide. It is being used widely as fresh-cut salad and in the fast food industry for its colour, flavor and nutritive value. Bell peppers contain high levels of vitamins (A, B, C, E) and abundant in numerous health promoting antioxidants such as flavonoids, phenols, carotenoids, etc. (Marin et al. 2004; Silvia et al. 2007). Bell peppers are highly perishable and the major physiological factor
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