Shelf-life enhancement of green bell pepper under active MA storage, Food Packaging & Shelf Life

Abstract

The effect of modified atmosphere packaging (MAP) along with moisture absorbent was assessed for maintaining quality attributes and extending shelf life of green bell pepper (Capsicum annuum L.) in bulk packages. Under active packaging the quality of capsicum were based on MAP using permeable polymeric films and sachets of silica gel crystals as moisture absorbents. Pre-designed polypropylene film (38μm) packages were used for storage study under MAP at 8±1°C temperature. The in-pack O 2 and CO 2 composition and respiration rate in the package headspace was monitored during storage in all the treatments. A modified atmosphere of 4.5% O 2 , 7.8% CO 2 and 4.7% O 2 , 7.5% CO 2 were achieved in the MA packages with and without moisture absorbent, respectively. The active packaging significantly reduced the respiration rate of fruit in the package. These packaged fruits were compared with non-packaged samples, which served as control stored at both ambient conditions (CS) and control at refrigerated temperature (CR). The quality of capsicums was assessed by physiological weight loss, color (L*, h* and C*) values, firmness, ascorbic acid, decay and marketability. The shelf life of bell pepper was extended to 49 days in active packages, 42 days with MA packages, as compared to 21 days with CR packages and 7 days with CS. Above all, by placing silica crystals sachets in the head space with moisture absorbing ability, could further extend the shelf life of capsicum 7 days in addition to modified atmosphere packaging alone with 97% fruit marketability.