Abstract
The effects of different washing solutions and packaging films on textural, biochemical and microbial quality of green slender peppers (Capsicum annuum L.) were evaluated. Fresh pepper samples were packaged either in 35 µm polypropylene or polyethylene bag without washing or after washing in tap water (TW), 100-ppm chlorine solution, 0.5% calcinated calcium solution followed by 25% ethanol rinsing (CC+E) and 1% citric acid solution followed by 50% ethanol spray (CA+E) and then stored at 10 for 4 weeks. Significant differences were found in gas composition between the two packaging films. Changes in skin puncture force, hue angle, soluble solid content, titratable acidity and pH were statistically insignificant. Chlorophyll a, chlorophyll b and total chlorophyll content declined significantly (P < 0.05) in all treatments during storage. Significant reduction (P < 0.05) in aerobic plate count was found in all washing treatments compared to unwashed sample except in TW. Yeast and mold count of chlorine and CC+E-treated samples were lower than other treatments. Samples of these two treatments also received marketable limit of visual quality scores until 4 weeks of storage in polypropylene film. Results suggest that CC+E could be a potential sanitizer and alternative to chlorine washing and polypropylene film would provide a little better advantage than polyethylene for green slender pepper.
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Claims 10
Claim · model-written summary
Gas composition differed significantly between packaging films.
Verbatim
e0“Significant differences were found in gas composition between the two packaging films”
e1“green slender peppers”
Claim · model-written summary
Skin puncture force, hue, soluble solids, acidity and pH changes were statistically insignificant.
Not reportedDirection
Verbatim
e0“Changes in skin puncture force, hue angle, soluble solid content, titratable acidity and pH were statistically insignificant”
e1“green slender peppers”
Claim · model-written summary
Chlorophyll a, chlorophyll b and total chlorophyll declined during storage.
Verbatim
e0“Chlorophyll a, chlorophyll b and total chlorophyll content declined significantly (P < 0.05) in all treatments during storage”
e1“green slender peppers”
Claim · model-written summary
All non-water washing treatments reduced aerobic plate count relative to unwashed peppers.
Verbatim
e0“Significant reduction (P < 0.05) in aerobic plate count was found in all washing treatments compared to unwashed sample except in TW”
e1“green slender peppers”
Claim · model-written summary
Chlorine washing reduced yeast and mold count relative to other treatments.
Verbatim
e0“Yeast and mold count of chlorine and CC+E-treated samples were lower than other treatments”
e1“green slender peppers”
Claim · model-written summary
CC+E washing reduced yeast and mold count relative to other treatments.
Verbatim
e0“Yeast and mold count of chlorine and CC+E-treated samples were lower than other treatments”
e1“green slender peppers”
Claim · model-written summary
Chlorine-washed peppers retained marketable visual quality for four weeks in polypropylene.
Verbatim
e0“Samples of these two treatments also received marketable limit of visual quality scores until 4 weeks of storage in polypropylene film”
e2“chlorine and CC+E-treated samples”
e1“green slender peppers”
Claim · model-written summary
CC+E-washed peppers retained marketable visual quality for four weeks in polypropylene.
Verbatim
e0“Samples of these two treatments also received marketable limit of visual quality scores until 4 weeks of storage in polypropylene film”
e2“chlorine and CC+E-treated samples”
e1“green slender peppers”
Claim · model-written summary
Authors suggest CC+E as an alternative sanitizer to chlorine.
Verbatim
e0“CC+E could be a potential sanitizer and alternative to chlorine washing”
e1“for green slender pepper.”
Claim · model-written summary
Authors suggest polypropylene offers a slight advantage over polyethylene.
Verbatim
e0“polypropylene film would provide a little better advantage than polyethylene”
e1“for green slender pepper.”