Abstract
Sweet pepper is an economically important vegetable crop that is widely cultivated in many countries. However, sweet pepper incurs considerable postharvest losses due to its high perishability as manifested by shriveling and disease development. This study evaluated the effects of hot water spray treatment (55 °C) and evaporative cooling (25.6±1.31 °C, 98.87±2.07% relative humidity [RH]) as storage option on some physico-chemical attributes of ‘Sweet Cayenne’ sweet pepper. The evaporative cooler (EC) provided a microclimate with 27.96% higher RH and a temperature that was 0.41 °C lower compared to ambient storage conditions. Temperature reduction was very slight but the conditions in the EC resulted in reduced weight loss and shriveling, better visual quality, delayed color development and generally longer period of acceptable quality compared to the control fruit stored in ambient. Hot water treatment alone did not pose any significant effect in maintaining the quality of sweet pepper but tended to slightly maintain quality when combined with storage in the EC. Total soluble solids were affected only at nine days after treatment. Results showed the potential of evaporative cooling in maintaining the postharvest quality of sweet pepper and extending its shelf life by three days compared to storage in ambient conditions. The EC design may be improved to prevent surface moisture in the stored produce in order to reduce decay.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 10
Claim · model-written summary
The evaporative cooler had 27.96% higher relative humidity than ambient storage.
- Taxon
- Sweet Pepper
Capsicum annuumt0 - Outcome
- RHe0
- Direction
- highere0
- Value
- 27.96%e0
- Comparator
- ambient storage conditionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The evaporative cooler (EC) provided a microclimate with 27.96% higher RH and a temperature that was 0.41 °C lower compared to ambient storage conditions”
t0“Sweet Pepper”
Claim · model-written summary
The evaporative cooler temperature was 0.41 °C lower than ambient.
- Taxon
- Sweet PepperCapsicum annuumt0
- Outcome
- temperaturee0
- Direction
- lowere0
- Value
- 0.41 °Ce0
- Comparator
- ambient storage conditionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a temperature that was 0.41 °C lower compared to ambient storage conditions”
t0“Sweet Pepper”
Claim · model-written summary
Evaporative cooling reduced weight loss and shriveling.
- Taxon
- Sweet PepperCapsicum annuumt0
- Treatment
- ECe0
- Outcome
- weight loss and shrivelinge0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“conditions in the EC resulted in reduced weight loss and shriveling”
t0“Sweet Pepper”
Claim · model-written summary
Evaporative cooling improved visual quality.
- Taxon
- Sweet PepperCapsicum annuumt0
- Outcome
- visual qualitye0
- Direction
- bettere0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“better visual quality”
t0“Sweet Pepper”
Claim · model-written summary
Evaporative cooling delayed color development.
- Taxon
- Sweet PepperCapsicum annuumt0
- Outcome
- color developmente0
- Direction
- delayede0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“delayed color development”
t0“Sweet Pepper”
Claim · model-written summary
Evaporative cooling extended acceptable quality by three days versus ambient storage.
- Taxon
- Sweet PepperCapsicum annuumt0
- Outcome
- shelf lifee0
- Direction
- extendinge0
- Value
- three dayse0
- Comparator
- storage in ambient conditionse0
Not reportedTreatment
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“extending its shelf life by three days compared to storage in ambient conditions”
t0“Sweet Pepper”
Claim · model-written summary
Hot water alone did not significantly maintain pepper quality.
- Taxon
- Sweet PepperCapsicum annuumt0
- Treatment
- Hot water treatmente0
- Outcome
- quality of sweet peppere0
- Direction
- did not pose any significant effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hot water treatment alone did not pose any significant effect in maintaining the quality of sweet pepper”
t0“Sweet Pepper”
Claim · model-written summary
Hot water combined with cooling tended to maintain quality slightly.
- Taxon
- Sweet PepperCapsicum annuumt0
- Treatment
- storage in the ECe0
- Outcome
- qualitye0
- Direction
- maintaine0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tended to slightly maintain quality when combined with storage in the EC”
t0“Sweet Pepper”
Claim · model-written summary
Total soluble solids were affected only nine days after treatment.
- Taxon
- Sweet PepperCapsicum annuumt0
- Outcome
- Total soluble solidse0
- Qualifier
- nine days after treatmente0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total soluble solids were affected only at nine days after treatment”
t0“Sweet Pepper”
Claim · model-written summary
Authors recommend improving cooler design to prevent surface moisture and reduce decay.
- Taxon
- Sweet PepperCapsicum annuumt0
- Outcome
- prevent surface moisture in the stored produce in order to reduce decaye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The EC design may be improved to prevent surface moisture in the stored produce in order to reduce decay”
t0“Sweet Pepper”
The same questions in other papers
heat · quality: general · Capsicum annuum (sweet pepper)Positive and negative results
1 in the opposite direction
- positive
storage · quality: general · Capsicum annuum (sweet pepper)Positive and negative results
7 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
5 papers more in this group
See all 9 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.