Abstract
Bell pepper (Capsicum annuum L.) experiences significant qualitative and quantitative loss during postharvest. This study aimed at providing an alternative postharvest handling technology for bell pepper. The factor studied was cactus (Opuntia stricta L.) mucilage coating at four levels: 0% (distilled water), 1, 2, and 3%. The fruits were stored under ambient conditions (25 ± 2°C temperature and 65 ± 2% relative humidity) until senescence. Weight loss and total soluble solids content were determined at an interval of 3 days whereas iron and ascorbic acid content were determined at an interval of 4 days. Shelf life elapsed when fruit lost 25% of their initial weight on average. Cactus mucilage coating reduced weight loss by up to 21.64%, maintained total soluble solids by up to 14.93%, iron by up to 6.46%, ascorbic acid by up to 19.46% and extended shelf life by up to 6 days. Cactus mucilage coating at 1% was the best treatment and therefore can be used by bell pepper growers, retailers, and consumers to maintain postharvest quality and extend shelf life of bell pepper.
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Claims 7
Claim · model-written summary
Cactus mucilage coating reduced bell pepper weight loss by up to 21.64% during ambient storage.
Verbatim
t0“bell pepper (Capsicum annuum L. cv. California Wonder)”
e2“0% (distilled water), 1, 2, and 3%”
e3“The fruits were stored under ambient conditions (25 ± 2°C temperature and 65 ± 2% relative humidity) until senescence”
e4“Cactus mucilage coating reduced weight loss by up to 21.64%”
Claim · model-written summary
Cactus mucilage coating maintained bell pepper total soluble solids by up to 14.93%.
Verbatim
t0“bell pepper (Capsicum annuum L. cv. California Wonder)”
e2“0% (distilled water), 1, 2, and 3%”
e4“Cactus mucilage coating reduced weight loss by up to 21.64%”
e5“maintained total soluble solids by up to 14.93%, iron by up to 6.46%, ascorbic acid by up to 19.46%”
Claim · model-written summary
Cactus mucilage coating maintained bell pepper iron by up to 6.46%.
Verbatim
t0“bell pepper (Capsicum annuum L. cv. California Wonder)”
e2“0% (distilled water), 1, 2, and 3%”
e4“Cactus mucilage coating reduced weight loss by up to 21.64%”
e5“maintained total soluble solids by up to 14.93%, iron by up to 6.46%, ascorbic acid by up to 19.46%”
Claim · model-written summary
Cactus mucilage coating maintained bell pepper ascorbic acid by up to 19.46%.
Verbatim
t0“bell pepper (Capsicum annuum L. cv. California Wonder)”
e2“0% (distilled water), 1, 2, and 3%”
e4“Cactus mucilage coating reduced weight loss by up to 21.64%”
e5“maintained total soluble solids by up to 14.93%, iron by up to 6.46%, ascorbic acid by up to 19.46%”
Claim · model-written summary
Cactus mucilage coating extended bell pepper shelf life by up to 6 days.
Verbatim
t0“bell pepper (Capsicum annuum L. cv. California Wonder)”
e2“0% (distilled water), 1, 2, and 3%”
e4“Cactus mucilage coating reduced weight loss by up to 21.64%”
e6“extended shelf life by up to 6 days”
Claim · model-written summary
Cactus mucilage coating at 1% was the best treatment for bell pepper.
Not reportedComparator
Verbatim
t0“bell pepper (Capsicum annuum L. cv. California Wonder)”
e7“Cactus mucilage coating at 1% was the best treatment”
Claim · model-written summary
The authors recommend cactus mucilage coating to bell pepper growers, retailers and consumers to maintain postharvest quality and extend shelf life.
Verbatim
e0“can be used by bell pepper growers, retailers, and consumers to maintain postharvest quality and extend shelf life of bell pepper”
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See all 17 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.