Effect of low-pressure storage on the quality of green capsicums (Capsicum annum L.)

Penta Pristijono, Michael C. Bowyer, Christopher J. Scarlett, Quan V. Vuong, Costas E. Stathopoulos, John B. Golding

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    Abstract

    Green capsicums (Capsicum annum L.) were stored under low pressure (4 kPa) at 10°C for 5 and 11 days with 100% RH. The results showed that the incidence of stem decay under low pressure storage for 5 and 11 days and storage at ambient atmosphere at 20°C for three days lower compared to fruits that were stored at regular atmosphere at 10°C. Fruit that had been stored at low pressure at 10°C had no symptoms of flesh rots for up to 11 days, whilst fruit which had been stored at regular atmosphere at 10°C had 6% flesh rots after 11 days storage at 10°C.There was no difference in flesh firmness and colour retention between fruits stored at low pressure and regular pressure at 10°C. Capsicums stored at low pressure had higher overall acceptability compared to fruit that were stored at regular atmosphere at 10°C. These results demonstrate the potential of low pressure storage as an effective technique to manage capsicum fruit quality, however there was no additional benefit when fruits were stored at low pressure for more than 5 days.
    Original languageEnglish
    Pages (from-to)529-536
    Number of pages8
    JournalJournal of Horticultural Science and Biotechnology
    Volume93
    Issue number5
    Early online date7 Dec 2017
    DOIs
    Publication statusPublished - 3 Sep 2018

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  • Cite this

    Pristijono, P., Bowyer, M. C., Scarlett, C. J., Vuong, Q. V., Stathopoulos, C. E., & Golding, J. B. (2018). Effect of low-pressure storage on the quality of green capsicums (Capsicum annum L.). Journal of Horticultural Science and Biotechnology, 93(5), 529-536. https://doi.org/10.1080/14620316.2017.1411768