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        Influence of Modified Atmosphere Packaging on the Shelf Life and Postharvest Quality Attributes of King Chili (Capsicum chinense Jacq.) during Storage

        Malakar Santanu,Kumar Nitin,Sarkar Sudipto,Mohan R. Jagan 한국농업기계학회 2020 바이오시스템공학 Vol.45 No.4

        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.

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