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Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh-cut green bell pepper.

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Title Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh-cut green bell pepper.
Not Available
 
Creator K Ranjitha, DVS Rao, KS Shivashankara, TK Roy.
 
Subject Minimal processing, vegetables, fresh-cut
 
Description Not Available
Present study was aimed at understanding the effect of pretreatments and modified atmosphere packaging on the quality of fresh-cut green bell pepper (Capsicum annuum L.) during low temperature storage. Dip treatment of freshly cut green bell pepper pieces in 2 % calcium propionate followed by surface drying and subsequent packing in cryovac PD961 film which maintained an equilibrium modified atmosphere of 13–14 % O2 and 7 % CO2 helped to extend the marketability till 9 days storage at 8 °C. The microbiological quality was at the best level up to 6 days of storage, as evidenced by a surge in aerobic plate count, pectinolysers and pseudomonads on subsequent days. Head space volatile analysis of the produce at regular intervals showed a reduction in monoterpenoids and simultaneous increase of aldehydes and ketones, sesquiterpenoids, esters, furans and pyrazines during storage. Principal component analysis of the head space volatiles identified, cis - ocimene, 1,3,8-paramenthatriene, trans 3- caren 2-ol, bergamotene, 2-hexenal, ethyl 1- decanol, (E)-3- hexenol and heptane thiol as the markers of freshness in minimally processed green bell pepper.t Available
Not Available
 
Date 2019-03-18T06:49:10Z
2019-03-18T06:49:10Z
2015-08-01
 
Type Research Paper
 
Identifier 6
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/17364
 
Language English
 
Relation Not Available;
 
Publisher Springer