Volume 13, Issue 59 (vol. 13, no. 59 2024)
2024, 13(59): 111-122 |
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Emadifar R, Sharifi G R, Mirzaolyan-Dastgerdi A. The Effect of Chitosan Coating on the Storage of Bell Pepper
(Capsicum annum L.). Plant Process and Function 2024; 13 (59) : 7
URL: http://jispp.iut.ac.ir/article-1-1919-en.html
URL: http://jispp.iut.ac.ir/article-1-1919-en.html
1- Department of Horticultural Science, College of Agriculture, University of Hormozgan, Hormozgan, Iran
2- Department of Agricultural Biotechnology, College of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran ,sharifisirchi@yahoo.com
2- Department of Agricultural Biotechnology, College of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran ,
Abstract: (359 Views)
One of the limitations of keeping, marketing, and exporting capsicum (Capsicum annum L.) is its rapid ripening after harvesting and microbial spoilage, which reduces the quality properties and spoilage of this product. These challenges have been effectively mitigated by using post-harvest techniques. Edible coating treatments can be used after harvesting different fruits. The purpose of this experiment is to use chitosan at four levels (zero, 0.5, 1, and 2%) over time (zero, 7, 14, 21, and 28 days) with four repetitions on the quality after harvesting bell peppers. The variety of California Wonder is a factorial experiment in the form of a completely randomized design. The results showed that a 2% concentration of chitosan prevented weight loss in 28 days. At the end of the experiment, a 2% chitosan treatment compared to the control caused a decrease in TSS by 42.2%. The highest amount of chlorophyll a was observed in the chitosan treatment compared to the control in 28 days. The most significant increase in chlorophyll b in sweet pepper, with a concentration of 2% at zero time, was 113.33% compared to the control. The carotenoid content of sweet pepper showed a significant increase of 97.14% compared to time 0 in the control at the time of 28 days. The results of the average comparison showed that chitosan with a concentration of 0.5, 1, and 2, respectively, in 28 days caused a decrease in ion leakage by 8.56, 9, and 9.57, respectively, compared to the control in 28 days. The results showed that different concentrations of Chitosan and especially the concentration of 2% compared to the control, maintained the quality after harvesting and delayed the aging of bell pepper fruit. According to the results of this research, it is recommended to use this edible coating as an application to increase the shelf life of bell peppers.
Article number: 7
Type of Study: Research |
Subject:
Horticulture
Received: 2023/06/2 | Accepted: 2023/08/8 | Published: 2024/04/29
Received: 2023/06/2 | Accepted: 2023/08/8 | Published: 2024/04/29
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