We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh- cut green bell pepper.
- Authors
Ranjitha, K.; Sudhakar Rao, D.; Shivashankara, K.; Roy, Tapas
- Abstract
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.
- Publication
Journal of Food Science & Technology, 2015, Vol 52, Issue 12, p7872
- ISSN
0022-1155
- Publication type
Article
- DOI
10.1007/s13197-015-1928-7