Effect of Aloe vera gel and Arabic gum coating on quality characteristics of green bell peppers (Capsicum annuum L.) during storage

Document Type : Complete scientific research article

Authors

1 Ph.D student of Ornamental plants, Department of Horticulture, Faculty of Agriculture, University of Zanjan

2 Associate professor of Department of Horticulture, Faculty of Agriculture, Ilam University

Abstract

Introduction: Capsicum annuum L. fruits have amount of natural antioxidants and essential nutrients such as: vitamin C, carotenoids, phenolic compounds, and elements like potassium. Appearance of the crops, such as the shape, color, size, freshness of the fruit, lack of physiological disorders and microbial diseases, have a very important role in the marketability of green bell peppers. Therefore, this crop always requires a method to reduce losses and maintain marketability in postharvest. One of the methods for reducing postharvest losses of horticultural crops is using of edible and non-edible coatings that, increased shelf life of crops by changing of exchange of gas and water surrounding of horticultural crops.
Background and objectives: In order to reduce the losses and preserve the quality of green bell peppers (“California Wonder” cultivar), this study was designed by using a factorial experiment in basic of completely randomized design in Ilam University at 2018. Experimental treatments were consisted immersion of fruits in Aloe vera gel 25% and 50%, Arabic gum 5% and 10%, Aoe vera 25%+Arabic gum5%, Aloe vera 25% + Arabic gum10%, Aloe Vera 50%+Arabic gum 5%, Aloe vera 50% + Arabic Gum 10% and control, which their effects on the characteristics of green bell pepper was investigated during 14 and 28 days of storage at 10 ̊C and RH 90%.
Results and Discussion: The results showed that with increasing the storage period, the quality and marketability of pepper fruits decreased, but the experimental treatments maintained the quality and marketability of green bell pepper in storage. In this study, Arabic gum10%, Aloe vera 25% + Arabic gum 10% and Aloe vera 50% + Arabic gum 10% treatments in most of the studied characteristics were more effective in maintaining the quality of green bell peppers in storage. These treatments showed less weight loss and ion leakage compared to other treatments and maintained marketability, total soluble solids, titratable acidity, total phenol, total antioxidant capacity, total chlorophyll and activity of catalase and peroxidase enzymes during 28 days of storage. It is likely that a thicker layer and fewer exchanges of atmosphere surrounding the fruit would be due to the greater efficiency of 10% Arabic gum in these treatments than other treatments. Therefore, according to this results the use of Arabic gum 10% or in combination with Aloe vera gel 25 and 50% are recommended as a method for reducing losses and maintaining the quality and marketability of green bell peppers during the storing and marketing.

Keywords

References

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Food Processing and Preservation Journal
Volume 12, Issue 2
April 2021
Pages 39-52

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