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A comparison of lipid and lipid/hydrocolloid based coatings to evaluate their effect on postharvest quality of green bell peppers

Conforti, F.D., Ball, J.A.
Journal of food quality 2002 v.25 no.2 pp. 107-116
water content, Capsicum annuum, postharvest treatment, food preservation, coatings, hydrogenated oils, gums, maltodextrins, alginates, soybean oil, cottonseed oil, food storage, shelf life, food quality, chlorophyll, ascorbic acid, dehydroascorbic acid, texture, duration, xanthan gum
Maintaining quality of harvested fruit and vegetables is a challenge. The study investigated the effects of two lipid and lipid/hydrocolloid based coatings on maintaining post harvest quality of green bell peppers. Quality characteristics measured during the 4-week storage period included: respiratory rate, moisture content (weight loss), chlorophyll content, puncture force, ascorbic acid (AA) and dehydroascorbic acid (DHA)contents. No significant differences (P > 0.05) between uncoated and coated peppers were noted for respiration rate, puncture force, chlorophyll content, and AA. Significant differences (P < 0.05) were found in moisture content and DHA content in the uncoated and coated peppers. Continued research is needed in creating more sophisticated bilayer coatings to enhance product shelf-life.