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A comparative study on the effect of packaging material and storage environment on shelf life of fresh bell-pepper

Content Provider	Springer Nature Link
Author	Sahoo, Nihar R. Bal, Lalit M. Pal, Uma S. Sahoo, Dipika
Copyright Year	2014
Abstract	The effect of packaging materials [low density polyethylene (LDPE), polypropylene (PP)] and storage environment [modified atmospheric packaging (MAP)] on shelf life enhancement of bell pepper in terms of quality attributes such as physiological weight loss, ascorbic acid, texture, surface colour and subjective quality analysis have been studied at ambient and refrigerated condition. Different packaging techniques used for the experiment were MAP with LDPE, MAP with PP, MAP in perforated LDPE films, MAP in perforated PP films, shrink packaging with bi-axially oriented PP (BOPP) film and vacuum packaging with PP film. The in-pack bell pepper created a suitable headspace environment with low O$_{2}$ and high CO$_{2}$ concentrations, which resulted in a better retention of freshness of the vegetables and its marketability. Shrink packaging with BOPP film could not yield better result under ambient storage because of high water vapor transmission rate of the film and consequently loss of turgidity of the vegetables. Among different packaging techniques and storage conditions, MAP with PP film in refrigerated condition was found to be the best followed by vacuum pack with PP film in refrigerated condition and could be used to store for 20 days for bell pepper with maintenance of texture, colour, ascorbic acid and marketability. It is also inferred that under ambient conditions, bell pepper could be stored for 4 days using ventilated LDPE and PP as MAP storage. Further studies are needed to evaluate the sensory aspects, as well as to microbiological evaluation to characterize the fresh bell pepper during storage.
Starting Page	164
Ending Page	170
Page Count	7
File Format	PDF
ISSN	21934126
Journal	Sensing and Instrumentation for Food Quality and Safety
Volume Number	8
Issue Number	3
e-ISSN	21934134
Language	English
Publisher	Springer US
Publisher Date	2014-04-12
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Bell pepper Storage Modified atmospheric packaging Physiological loss in weight Food Science Chemistry/Food Science Engineering
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemical Engineering Safety, Risk, Reliability and Quality Food Science

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