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- Title
THE INFLUENCE OF FAR-RED LIGHT ON THE ATTRIBUTES OF GREEN BELL PEPPER FRUITS (Capsicum annuum L.) DURING STORAGE.
- Authors
COZMUTA, ANCA MIHALY; COZMUTA, LEONARD MIHALY; PETER, ANCA; NICULA, CAMELIA; CRISAN, LILIANA; VULPOI, ADRIANA; BAIA, MONICA
- Abstract
Green bell peppers fruits, stored for 1 month at 8oC and 45±5% relative humidity in Far-Red light (FRL) and darkness respectively, were investigated in terms of physical, chemical and microbiological parameters. The exposure to FRL slows down the water loss from fruits by stimulating the surface wax biosynthesis into a higher specific amount and hydrophobic nature and reducing the apertures, diameters of the pericarp cells, intercellular walls and dermal layer thicknesses. The higher level of catalase enzyme in the FRL-exposed fruits resulted in lower chilling injury index in comparison with the one in fruits exposed to darkness. FRL has favorable effect on chlorophyll and carotenoids accumulation rates. The multiplication of yeasts and molds on the surface of FRL-exposed bell peppers was significantly delayed as compared to the multiplication on the surface of the darkness-exposed bell peppers.
- Subjects
BELL pepper; FRUIT storage; FRUIT microbiology; CHLOROPHYLL; CAROTENOIDS
- Publication
Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2016, Vol 40, Issue 2, p98
- ISSN
1843-5157
- Publication type
Article