Horticulture, Environment, and Biotechnology : HEB

Korean Society of Horticultural Science (한국원예학회)
권호 표지

Effects of Precooling and Storage Temperature on the Quality of 'Manna' Green Peppers during Export Simulation

  • Han, Hye-Rim (Department of Food Science and Biotechnology, Andong National University) ;
  • Park, Se-Won (Molecular Biotechnology Division, Konkuk University) ;
  • Park, Youn-Moon (Department of Food Science and Biotechnology, Andong National University)
  • Received : 2010.05.23
  • Accepted : 2010.07.06
  • Published : 2010.10.31
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Abstract

Quality changes were investigated during simulated export procedure of 'Manna' pepper ($Capsicum$ $annuum.$ cv. Manna) to elucidate the effects of precooling and storage temperatures. Green peppers harvested early July were precooled to different levels and then stored at 0, 4, and $8^{\circ}C$ for 4 weeks under modified atmosphere (MA) packaging conditions. Weight losses inside MA packages were less than 1% during 4-week shipping simulation. Respiration rates measured after storage and during the shelf life tended to be higher in peppers stored at 0 and $4^{\circ}C$ than those at $8^{\circ}C$. Flesh firmness and texture rating on the shelf were maintained better after 3/4 precooling plus 4 and $8^{\circ}C$ storage. Surface color was also influenced by storage temperature, although no visible red coloration was observed even after 4-week storage plus 7 days on the shelf. Seed discoloration was severe after $0^{\circ}C$ storage, while moderate in peppers stored at 4 and $8^{\circ}C$. Appearance of the pepper after export simulation was better when fruit were precooled to 1/2 level and then stored at 4 or $8^{\circ}C$. Potential shipping period seemed to be shorter than 4 weeks at 4 or $8^{\circ}C$ when 7-day shelf life was taken into account as a prerequisite condition for the export program.

Keywords

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