Feasibility Of Bell Pepper Essay

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THE MOST EFFECTIVE METHOD TO MAINTAIN THE QUALITY OF BELL PEPPER (Capsicum annum L.) DURING STORAGE Birgitta Devina Santoso (16.I1.0002), Novitasari (16.I1.0029), dan Angela Karina Susanto (16.I1.0051)1 1Faculty of Agricultural Technology, Soegijapranata Catholic University 1. INTRODUCTION Bell pepper (Capsicum annum L.) is one of the big chili varieties but the taste of the fruit is sweet and slightly spicy. Bell Pepper also called Sweet Pepper, paprika, capsicum, chili, chilies is a warm season crop that a member of the Solanaceae family. Sweet Bell peppers are green at the immature stage (when most are sold) and turn red, gold, purple, orange, or brown as they ripen. Its because sugar content increases are as they ripen, colored peppers …show more content…

This reduction was primarily due to the low O2 concentration within the storage chamber which slowed both produce and microbial respiration. And in the journal “Effect of Pretreatments and Modified Atmosphere Packaging on The Shelf Life and Quality of Fresh Cut Green Bell Pepper” the method tested 200 g freshly cut green bell pepper pieces were dipped in the best identified pretreatment, 2 % calcium propionate for 5 min, subsequently surface dried and packed in 17 × 17 cm semi permeable plastic bags with different kind and O2 permeabilities. Cryovac PD961 with the thickness is 31.25 μm (7400–8500 O2 and 21000–24000 CO2 mL m−2 day−1 atm−1), Polypropylene with the thickness is 25μm (1300–6400 O2 and 7700–21000 CO2 mL m−2 day−1 atm−1), LDPE with the thickness is 25 μm (3900-13000 CO2 mL m−2 day−1 atm−1), and PVC cling film with the thickness is 12μm (63555 O2 and 127733 CO2 mL m−2 day-1 atm−1) to serve as control. Ten replications were maintained in each treatment. All samples were sealed and stored at 8 °C for 9 days i.e., the day of sensory deterioration in best package. Samples experiments were analyzed for sensory, colour, firmness, nutritional quality, and microbiological quality at the end of storage

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