Abstract
Bell pepper (Capsicum annuum L.) fruits are appreciated in the food industry for its high content of bioactive molecules. However, vegetable fruits are a highly perishable food and might be attacked by phytopathogenic origin, which decreases its quality. The application of edible coatings by chitosan and essential oils [(Rosmarinus officinalis L. and Cymbopogon citratus L.] have been considered an innovative strategy to reduce postharvest losses and tended shelf life of pepper. This study carried out through 2018 and 2019 summer seasons to describe the effect of different concentrations of chitosan, citronella essential oil and rosemary essential oil on the bell pepper at refrigeration conditions (8 ± 1 °C), physicochemical characterizes and micro biotical properties were evaluated after 7, 14, 21, 28 and 35 days of storage and shilf life periods. Generally, no decay was noticed and good general appearance of pepper fruits treated with 1.0% cetronella essential oil after 28 days of cold storage in both seasons. The results showed that the treated fruits have higher acceptance and quality than the control, being more effective with cetronella essential oil compared to chitosan and rosemary essential oil. It is noticeable that chitosan and cetronella essential oil resulted in an increase in the shelf-life of bell pepper up to 28 days. Furthermore, all dipping treatments under current study increased fruit firmness, total chlorophyll content, Vit. C and TSS characteristics than the control. In addition, treated bell pepper fruits by chitosan or essential oils delayed the loss of physicochemical and fungal growth, due to protection against the microbial development of aerobic mesophylls, molds, and yeasts.
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Claims 10
Claim · model-written summary
Cetronella essential oil at 1.0% gave no decay of pepper fruits after 28 days of cold storage.
- Taxon
- Bell peppere0
- Treatment
- 1.0% cetronella essential oile1
- Outcome
- decaye1
- Qualifier
- after 28 days of cold storagee1
Not reportedComparatorDirection
Verbatim
e0“Bell pepper (Capsicum annuum L.) fruits are appreciated in the food industry for its high content of bioactive molecules”
e1“Generally, no decay was noticed and good general appearance of pepper fruits treated with 1.0% cetronella essential oil after 28 days of cold storage in both seasons”
Claim · model-written summary
Cetronella essential oil at 1.0% gave good general appearance of pepper fruits after 28 days of cold storage.
- Taxon
- Bell peppere0
- Treatment
- 1.0% cetronella essential oile1
- Outcome
- general appearancee1
- Qualifier
- after 28 days of cold storagee1
Not reportedComparatorDirection
Verbatim
e0“Bell pepper (Capsicum annuum L.) fruits are appreciated in the food industry for its high content of bioactive molecules”
e1“Generally, no decay was noticed and good general appearance of pepper fruits treated with 1.0% cetronella essential oil after 28 days of cold storage in both seasons”
Claim · model-written summary
Treated pepper fruits had higher acceptance and quality than the control.
Verbatim
e0“Bell pepper (Capsicum annuum L.) fruits are appreciated in the food industry for its high content of bioactive molecules”
e2“The results showed that the treated fruits have higher acceptance and quality than the control”
Claim · model-written summary
Cetronella essential oil was more effective than chitosan and rosemary essential oil.
Verbatim
e0“Bell pepper (Capsicum annuum L.) fruits are appreciated in the food industry for its high content of bioactive molecules”
e3“being more effective with cetronella essential oil compared to chitosan and rosemary essential oil”
Claim · model-written summary
Chitosan and cetronella essential oil increased the shelf-life of bell pepper up to 28 days.
- Taxon
- bell peppere4
- Treatment
- chitosan and cetronella essential oile4
- Outcome
- shelf-lifee4
- Direction
- increasee4
- Value
- up to 28 dayse4
Not reportedComparator
Verbatim
e0“Bell pepper (Capsicum annuum L.) fruits are appreciated in the food industry for its high content of bioactive molecules”
e4“chitosan and cetronella essential oil resulted in an increase in the shelf-life of bell pepper up to 28 days”
Claim · model-written summary
Dipping treatments increased fruit firmness compared with the control.
Verbatim
e0“Bell pepper (Capsicum annuum L.) fruits are appreciated in the food industry for its high content of bioactive molecules”
e5“all dipping treatments under current study increased fruit firmness, total chlorophyll content, Vit. C and TSS characteristics than the control”
Claim · model-written summary
Dipping treatments increased total chlorophyll content compared with the control.
Verbatim
e0“Bell pepper (Capsicum annuum L.) fruits are appreciated in the food industry for its high content of bioactive molecules”
e5“all dipping treatments under current study increased fruit firmness, total chlorophyll content, Vit. C and TSS characteristics than the control”
Claim · model-written summary
Dipping treatments increased Vit. C and TSS compared with the control.
Verbatim
e0“Bell pepper (Capsicum annuum L.) fruits are appreciated in the food industry for its high content of bioactive molecules”
e5“all dipping treatments under current study increased fruit firmness, total chlorophyll content, Vit. C and TSS characteristics than the control”
Claim · model-written summary
Chitosan or essential oil treatment delayed fungal growth on bell pepper fruits.
Not reportedComparator
Verbatim
e0“Bell pepper (Capsicum annuum L.) fruits are appreciated in the food industry for its high content of bioactive molecules”
e5“treated bell pepper fruits by chitosan or essential oils delayed the loss of physicochemical and fungal growth”
Claim · model-written summary
Chitosan or essential oil treatment delayed the loss of physicochemical characteristics of bell pepper.
- Taxon
- Bell peppere0
- Treatment
- chitosan or essential oilse5
- Outcome
- loss of physicochemicale5
- Direction
- delayede5
Not reportedComparator
Verbatim
e0“Bell pepper (Capsicum annuum L.) fruits are appreciated in the food industry for its high content of bioactive molecules”
e5“treated bell pepper fruits by chitosan or essential oils delayed the loss of physicochemical and fungal growth”
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