Postharvest preservation conditions for sweet pepper fruits (Capsicum annum L.)

Authors

  • J.C. da S.M. de Barros USP; ESALQ; Departamento de Horticultura
  • Á. de Goes USP; ESALQ; Departamento de Horticultura
  • K. Minam USP; ESALQ; Departamento de Horticultura

DOI:

https://doi.org/10.1590/S0103-90161994000200024

Keywords:

packaging, temperature, postharvest preservation, peppers

Abstract

Two packing types and exponsure to ethylene, in room and refrigerator conditions, were studied for fruits of sweet pepper Agronomico 10G. After 5 day intervals the fruits were weighed. It was concluded that the best temperature range for sweet pepper preservation is 7 to 9°C; at these temperatures, the best packaging was aluminium trays covered with 0,0165 mm PVC film. Potassium permanganate in perforated capsules showed no evident effect as ethylene absorbent. After 30 days fruit losses were very high due to senescence and/or disease incidence.

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Published

1994-08-01

Issue

Vol. 51 No. 2 (1994)

Section

Agroindustrial Technology

License

All content of the journal, except where identified, is licensed under a Creative Common attribution-type BY-NC.

How to Cite

Postharvest preservation conditions for sweet pepper fruits (Capsicum annum L.) . (1994). Scientia Agricola, 51(2), 363-368. https://doi.org/10.1590/S0103-90161994000200024