Abstract
SWEET PEPPERS (Capsicum annuum L. testy red F1, hybrid) were grown at Ismailia Governorate during the two successive seasons of 2011/2012 and 2012-2013. Marketable fruits (3/4 red color) were used to study the effect of hot water at 25, 45 and 55ºC and Chitosan (0, 0.5 and 1%) treatments on the postharvest appearance, compositional quality as well as reducing chilling injury symptoms. Samples were stored at refrigerated storage (5 or 8ºC and 90-95% RH) for 28 days and were monitored weekly. Pepper fruits stored at 8ºC did not show any pitting and seed darkening during all the storage periods, whereas this symptoms were noticed in fruits stored at 5ºC after 14 days and became pronounced as the storage period extended. All tested treatments were effective in reducing weight loss, decay, shriveling, texture loss and chilling injury compared with untreated fruit during cold storage. Sweet peppers treated with hot water at 45ºC and chitosan at 0.5 or 1% did not develop any chilling injury symptoms (expressed as pitting, calyx and seed darkening) during 21 days of storage at 5ºC, but after 28 days of storage traces of these symptoms were detected. Moreover the previous treatment maintained fruit texture, total carotenoids content and reduced decay incidence throughout all the storage periods. Therefore, hot water at 45ºC and chitosan at 0.5 or 1% are promising treatments for reducing chilling injury and maintaining quality of sweet peppers during 28 days of storage at 5ºC and 90-95 RH%.
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Claims 8
Claim · model-written summary
At 8ºC pepper fruits showed no pitting or seed darkening; at 5ºC these began after 14 days.
- Taxon
- Peppere0
- Treatment
- 8ºCe0
- Outcome
- pitting and seed darkeninge0
- Qualifier
- after 14 dayse0
- Comparator
- 5ºCe0
Not reportedDirection
Verbatim
e0“Pepper fruits stored at 8ºC did not show any pitting and seed darkening during all the storage periods, whereas this symptoms were noticed in fruits stored at 5ºC after 14 days”
Claim · model-written summary
Chilling injury symptoms at 5ºC became more pronounced with storage time.
Verbatim
e0“this symptoms were noticed in fruits stored at 5ºC after 14 days and became pronounced as the storage period extended”
e1“SWEET PEPPERS (Capsicum annuum L. testy red F1, hybrid)”
Claim · model-written summary
All treatments reduced weight loss, decay and shriveling versus untreated fruit in cold storage.
Verbatim
e0“All tested treatments were effective in reducing weight loss, decay, shriveling, texture loss and chilling injury compared with untreated fruit during cold storage”
e1“SWEET PEPPERS (Capsicum annuum L. testy red F1, hybrid)”
Claim · model-written summary
All treatments reduced texture loss and chilling injury versus untreated fruit.
Verbatim
e0“All tested treatments were effective in reducing weight loss, decay, shriveling, texture loss and chilling injury compared with untreated fruit during cold storage”
e1“SWEET PEPPERS (Capsicum annuum L. testy red F1, hybrid)”
Claim · model-written summary
Hot water at 45ºC and chitosan at 0.5 or 1% prevented chilling symptoms through 21 days at 5ºC, with traces at 28 days.
- Taxon
- Sweet peppers
Capsicum annuume0 - Treatment
- hot water at 45ºC and chitosan at 0.5 or 1%e0
- Outcome
- chilling injury symptomse0
- Qualifier
- during 21 days of storage at 5ºCe0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sweet peppers treated with hot water at 45ºC and chitosan at 0.5 or 1% did not develop any chilling injury symptoms (expressed as pitting, calyx and seed darkening) during 21 days of storage at 5ºC, but after 28 days of storage traces of these symptoms were detected”
Claim · model-written summary
The preceding treatment maintained fruit texture and total carotenoids.
- Taxon
- Sweet peppersCapsicum annuume1
- Treatment
- hot water at 45ºC and chitosan at 0.5 or 1%e1
- Outcome
- fruit texture, total carotenoids contente0
- Direction
- maintainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“previous treatment maintained fruit texture, total carotenoids content and reduced decay incidence throughout all the storage periods”
e1“Sweet peppers treated with hot water at 45ºC and chitosan at 0.5 or 1%”
Claim · model-written summary
The preceding treatment reduced decay incidence across storage.
- Taxon
- Sweet peppersCapsicum annuume1
- Treatment
- hot water at 45ºC and chitosan at 0.5 or 1%e1
- Outcome
- decay incidencee0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“previous treatment maintained fruit texture, total carotenoids content and reduced decay incidence throughout all the storage periods”
e1“Sweet peppers treated with hot water at 45ºC and chitosan at 0.5 or 1%”
Claim · model-written summary
The authors recommend hot water at 45ºC with 0.5 or 1% chitosan for quality retention during 28 days at 5ºC.
- Taxon
- sweet peppersCapsicum annuume0
- Treatment
- hot water at 45ºC and chitosan at 0.5 or 1%e0
- Outcome
- reducing chilling injury and maintaining qualitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“hot water at 45ºC and chitosan at 0.5 or 1% are promising treatments for reducing chilling injury and maintaining quality of sweet peppers during 28 days of storage at 5ºC and 90-95 RH%”
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See all 8 papers →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.