Influence of Modified Atmosphere Packaging on the Shelf Life and Postharvest Quality Attributes of King Chili ( Capsicum
- PDF / 950,576 Bytes
- 10 Pages / 595.276 x 790.866 pts Page_size
- 85 Downloads / 181 Views
Online ISSN 2234-1862 Print ISSN 1738-1266
ORIGINAL ARTICLE
Influence of Modified Atmosphere Packaging on the Shelf Life and Postharvest Quality Attributes of King Chili (Capsicum chinense Jacq.) during Storage Santanu Malakar 1 & Nitin Kumar 1
&
Sudipto Sarkar 2 & R. Jagan Mohan 3
Received: 2 May 2020 / Revised: 29 June 2020 / Accepted: 6 July 2020 # The Korean Society for Agricultural Machinery 2020
Abstract Purpose Shelf life enhancement and quality attributes changes under passive modified atmospheric packaging (PMAP) during storage of king chili (Capsicum chinense Jacq.) was investigated. Methods The selection and design of packaging was done based on the respiration rate (RR) of king chili and permeability of the packaging film. The king chili were packed in selected unperforated polypropylene (PP) with thickness 35 μm and stored in refrigerator (8 ± 1 °C and 95%RH) and ambient (25–30 °C, 65–75% RH) conditions. King chili stored without packaging and kept in ambient condition at same temperature and RH served as control sample. Results A passive modified atmosphere of 8.68% O2, 4.02% CO2 and 9.16% O2, 5.12% CO2 were achieved in the PMAP (8 °C) and PMAP ambient storage, respectively. The quality attributes, viz. weight loss, firmness, and ascorbic acid content, were retained in PMAP as compared to the unpacked samples stored at refrigerated and ambient conditions. The color value (L, a, b) changes during storage had significant (p ≤ 0.05) effect on their storage temperature and time. The initial capsaicin content of king chili was observed 2.47% which moderately changes during storage as compared to the unpacked samples. The highest percentage of marketability and a very low percentage of decay were observed in PMAP at 8 °C as compared to all other treatments. Conclusions Finally, shelf life of king chili was prolonged up to 30 days in PMAP at 8 °C and 25 days in PMAP ambient as compared to that of 20 days and 10 days of the unpacked refrigerator and unpacked ambient storage, respectively. Also, quality attributes were maintained in PMAP at 8 °C during storage, therefore increased marketability of king chili.
Keywords King chili . Modified atmosphere packaging . Quality attributes . Respiration rate . Shelf life
Introduction King chili (Capsicum chinense Jacq.) is one of the most important high-value spice crops due to its nutritional and medicinal values. It is locally known as “bhut jolokia” belonging to the
* Nitin Kumar [email protected] 1
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
2
Department of Agricultural Engineering, Assam University, Silchar, Assam, India
3
Department of Food Product Development, Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu, India
genus Capsicum of Solanaceae; which placed among the hottest chilies in India and is an indigenous cultivar mostly grown in Nagaland, Mizoram, and other parts of Northeast India. These chilies are preferentially consumed in gre
Data Loading...
