Abstract
Bell pepper (Capsicum annuum L.) experiences significant loss during postharvest handling. This study aimed to provide an alternative postharvest handling technology for the vegetable. The factor studied was Ca CaCl2 at 4 levels: 0% (distilled water), 3, 6 and 9%. Weight loss and total soluble solids were determined at an interval of 3 days whereas total chlorophyll, Fe, ascorbic acid and Ca content were determined at an interval of 4 days. Shelf life elapsed when fruit lost 25% of their initial weight. Calcium CaCl2 reduced weight loss by up to 16.7%, increased Ca content by up to 252.7%, maintained total soluble solids by up to 11.8%, total chlorophyll by up to 23.3%, Fe by up to 10.1%, ascorbic acid by up to 13.9% and Ca content by up to 13.7% and extended shelf life by up to 3 days. Calcium CaCl2 at 6% was the best treatment and therefore can be used by bell pepper growers, retailers and consumers to maintain postharvest quality of bell pepper. Key words: Chemical treatment, fruit vegetable, fresh weight loss, ascorbic acid.
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Claims 9
Claim · model-written summary
Calcium chloride reduced weight loss by up to 16.7%.
Verbatim
e0“Calcium CaCl2 reduced weight loss by up to 16.7%”
t0“bell pepper”
e1“0% (distilled water)”
Claim · model-written summary
Calcium chloride increased Ca content by up to 252.7%.
Verbatim
e0“increased Ca content by up to 252.7%”
t0“bell pepper”
e1“Calcium CaCl2 reduced weight loss by up to 16.7%”
e2“0% (distilled water)”
Claim · model-written summary
Calcium chloride maintained total soluble solids by up to 11.8%.
Verbatim
e0“maintained total soluble solids by up to 11.8%”
t0“bell pepper”
e1“Calcium CaCl2 reduced weight loss by up to 16.7%”
e2“0% (distilled water)”
Claim · model-written summary
Calcium chloride maintained total chlorophyll by up to 23.3%.
Verbatim
e0“total chlorophyll by up to 23.3%”
t0“bell pepper”
e1“Calcium CaCl2 reduced weight loss by up to 16.7%”
e2“0% (distilled water)”
e3“maintained total soluble solids by up to 11.8%, total chlorophyll”
Claim · model-written summary
Calcium chloride maintained Fe by up to 10.1%.
Verbatim
e0“Fe by up to 10.1%”
t0“bell pepper”
e1“Calcium CaCl2 reduced weight loss by up to 16.7%”
e2“0% (distilled water)”
e3“maintained total soluble solids by up to 11.8%, total chlorophyll by up to 23.3%, Fe”
Claim · model-written summary
Calcium chloride maintained ascorbic acid by up to 13.9%.
Verbatim
e0“ascorbic acid by up to 13.9%”
t0“bell pepper”
e1“Calcium CaCl2 reduced weight loss by up to 16.7%”
e2“0% (distilled water)”
e3“maintained total soluble solids by up to 11.8%, total chlorophyll by up to 23.3%, Fe by up to 10.1%, ascorbic acid”
Claim · model-written summary
Calcium chloride maintained Ca content by up to 13.7%.
Verbatim
e0“Ca content by up to 13.7%”
t0“bell pepper”
e1“Calcium CaCl2 reduced weight loss by up to 16.7%”
e2“0% (distilled water)”
e3“maintained total soluble solids by up to 11.8%, total chlorophyll by up to 23.3%, Fe by up to 10.1%, ascorbic acid by up to 13.9% and Ca content”
Claim · model-written summary
Calcium chloride extended shelf life by up to three days.
Verbatim
e0“extended shelf life by up to 3 days”
t0“bell pepper”
e1“Calcium CaCl2 reduced weight loss by up to 16.7%”
e2“0% (distilled water)”
Claim · model-written summary
The authors recommend 6% calcium chloride for maintaining bell-pepper postharvest quality.
Verbatim
e0“Calcium CaCl2 at 6% was the best treatment and therefore can be used by bell pepper growers, retailers and consumers to maintain postharvest quality of bell pepper”
The same questions in other papers
calcium atom · quality: postharvest · Capsicum annuum (sweet pepper)Results differ
7 papers in the same direction as this paper · 2 in the opposite direction
- no effect
- negative
- positive
6 papers more in this group
See all 10 papers →calcium chloride dihydrate · nutrient: content · Capsicum annuum (sweet pepper)Positive and negative results
1 in the opposite direction
- negative
calcium chloride dihydrate · physiology: pigments · Capsicum annuum (sweet pepper)Results agree
1 paper in the same direction as this paper
- positive
calcium atom · nutrient: content · Capsicum annuum (sweet pepper)Results agree
1 paper in the same direction as this paper
- positive
calcium chloride dihydrate · quality: sugar starch · Capsicum annuum (sweet pepper)Results agree
1 paper in the same direction as this paper
- positive
calcium atom · quality: phytochemicals · Capsicum annuum (sweet pepper)Results agree
2 papers in the same direction as this paper
- positive
- positive
calcium atom · physiology: pigments · Capsicum annuum (sweet pepper)Results agree
2 papers in the same direction as this paper
- positive
- positive
calcium atom · quality: sugar starch · Capsicum annuum (sweet pepper)Results agree
3 papers in the same direction as this paper
- positive
- positive
- positive
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.