Abstract
Red hot chili (Capsicum annuum L.) cv. Superhot is an important commercial vegetable crop with high export potential of Thailand. The main quality changes during storage were the rapid in weight loss and spoilage. The objective of this research was to investigate the effect of pre-treatment on the qualities of red hot chili by using ultra-violet-C (UV-C) irradiation incorporated with hydro-cooling before storage. The chili fruits were irradiated with 0, 4.4 and 6.6 KJ.m-2, respectively before hydro-cooling at 0 ˚C for 15 minutes and then stored at 5˚C for 21 days in plastic tray wrapped with PVC film. Non-hydro-cooled and non-illuminated chili served as control. The results showed that all the UV-C dosages incorporated with hydro-cooling were highly effective in maintaining fresh weight and firmness. Green appearance of calyx or pedicel and redness in chili as expressed by acceptable quality score were also maintained. Chili fruit treated by UV-C irradiation at dose of 4.4 KJ.m-2 incorporated with hydro-cooling resulted in significantly (P≤0.05) reduction of 7.02 % weight loss at 21 days of storage and fruit rot as well as enhancing antioxidant capacity (DPPH) and total carotenoid content of chili. This combined treatment could prolong the storage life of chili to 21 days whereas the control could keep for only 12 days. The data suggested that the UV-C incorporated with hydro-cooling could maintain quality and extend the shelf life of red hot chili.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 6
Claim · model-written summary
UV-C dosages combined with hydro-cooling maintained fresh weight and firmness of chili fruit.
- Taxon
- Capsicum annuum L.
Capsicum annuume0 - Treatment
- UV-C dosages incorporated with hydro-coolinge1
- Outcome
- fresh weight and firmnesse1
- Direction
- maintaininge1
- Comparator
- Non-hydro-cooled and non-illuminated chilie3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Red hot chili (Capsicum annuum L.)”
e1“all the UV-C dosages incorporated with hydro-cooling were highly effective in maintaining fresh weight and firmness”
e3“Non-hydro-cooled and non-illuminated chili served as control”
Claim · model-written summary
UV-C at 4.4 KJ.m-2 with hydro-cooling significantly reduced weight loss of chili by 7.02% at 21 days of storage.
- Taxon
- Capsicum annuum L.Capsicum annuume0
- Treatment
- UV-C irradiation at dose of 4.4 KJ.m-2 incorporated with hydro-coolinge2
- Outcome
- weight losse2
- Direction
- reductione2
- Value
- 7.02 %e2
- Qualifier
- at 21 days of storagee2
- Comparator
- Non-hydro-cooled and non-illuminated chilie3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Red hot chili (Capsicum annuum L.)”
e2“Chili fruit treated by UV-C irradiation at dose of 4.4 KJ.m-2 incorporated with hydro-cooling resulted in significantly (P≤0.05) reduction of 7.02 % weight loss at 21 days of storage and fruit rot as well as enhancing antioxidant capacity (DPPH) and total carotenoid content of chili”
e3“Non-hydro-cooled and non-illuminated chili served as control”
Claim · model-written summary
UV-C at 4.4 KJ.m-2 with hydro-cooling reduced fruit rot of chili.
- Taxon
- Capsicum annuum L.Capsicum annuume0
- Treatment
- UV-C irradiation at dose of 4.4 KJ.m-2 incorporated with hydro-coolinge2
- Outcome
- fruit rote2
- Direction
- reductione2
- Comparator
- Non-hydro-cooled and non-illuminated chilie3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Red hot chili (Capsicum annuum L.)”
e2“Chili fruit treated by UV-C irradiation at dose of 4.4 KJ.m-2 incorporated with hydro-cooling resulted in significantly (P≤0.05) reduction of 7.02 % weight loss at 21 days of storage and fruit rot as well as enhancing antioxidant capacity (DPPH) and total carotenoid content of chili”
e3“Non-hydro-cooled and non-illuminated chili served as control”
Claim · model-written summary
UV-C at 4.4 KJ.m-2 with hydro-cooling enhanced antioxidant capacity (DPPH) and total carotenoid content of chili.
- Taxon
- Capsicum annuum L.Capsicum annuume0
- Treatment
- UV-C irradiation at dose of 4.4 KJ.m-2 incorporated with hydro-coolinge2
- Outcome
- antioxidant capacity (DPPH) and total carotenoid contente2
- Direction
- enhancinge2
- Comparator
- Non-hydro-cooled and non-illuminated chilie3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Red hot chili (Capsicum annuum L.)”
e2“Chili fruit treated by UV-C irradiation at dose of 4.4 KJ.m-2 incorporated with hydro-cooling resulted in significantly (P≤0.05) reduction of 7.02 % weight loss at 21 days of storage and fruit rot as well as enhancing antioxidant capacity (DPPH) and total carotenoid content of chili”
e3“Non-hydro-cooled and non-illuminated chili served as control”
Claim · model-written summary
The combined UV-C and hydro-cooling treatment extended chili storage life to 21 days, against 12 days for the control.
- Taxon
- Capsicum annuum L.Capsicum annuume0
- Treatment
- combined treatmente4
- Outcome
- storage lifee4
- Direction
- prolonge4
- Value
- 21 dayse4
- Comparator
- the controle4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Red hot chili (Capsicum annuum L.)”
e4“This combined treatment could prolong the storage life of chili to 21 days whereas the control could keep for only 12 days”
Claim · model-written summary
UV-C dosages with hydro-cooling maintained the green appearance of calyx or pedicel and redness of chili.
- Taxon
- Capsicum annuum L.Capsicum annuume0
- Treatment
- UV-C dosages incorporated with hydro-coolinge1
- Outcome
- Green appearance of calyx or pedicel and rednesse5
- Direction
- maintainede5
- Comparator
- Non-hydro-cooled and non-illuminated chilie3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Red hot chili (Capsicum annuum L.)”
e1“all the UV-C dosages incorporated with hydro-cooling were highly effective in maintaining fresh weight and firmness”
e3“Non-hydro-cooled and non-illuminated chili served as control”
e5“Green appearance of calyx or pedicel and redness in chili as expressed by acceptable quality score were also maintained”
The same questions in other papers
uv · disease · Capsicum annuum (sweet pepper)Results agree
2 papers in the same direction as this paper
- positive
- positive
uv · quality: postharvest · Capsicum annuum (sweet pepper)Results agree
3 papers in the same direction as this paper
- positive
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.