Evaluating the effect of different storage conditions on quality of green chillies (Capsicum annuum L.)

Green Chilli (Capsicum annuum L.) is one of the most important vegetable crops in the world. Due to the perishable nature, it is liable to fast quality changes and spoilage (through wilting, shriveling, pathogenic disorders, water loss, etc.) after harvest under improper post-harvest management. The objective of the present study was to investigate the effect of different storage conditions viz., 0 °C (R.H 80-90 %), 5 °C (R.H. 80-90 %), 10 °C (R.H. 80-90 %) and 15 °C (R.H 85-95 %) on the shelf life and quality attributes of green chillies. Each of the cold and humid storage conditions were applied to chilli for three weeks. After removal from storage, chillies were divided into two lots where one lot was kept at 15 °C (R.H. 85-95 %) and other at ambient conditions (22 °C ± 1 °C) with a R.H 65-70 % for one week shelf study. Changes in quality, weight, respiration, decay, softness, total chlorophyll content, marketability, acidity, and ascorbic acid content were recorded. After the three week storage, the fruits subjected to 10 °C exhibited a comparatively less weight loss, decay, softness, ethylene production and respiration rate but more firmness, compared to all other storage conditions. Retention of chlorophyll was higher at the lower temperatures (0 °C), However, chilling injury was observed on the fruit stored at 5 °C and 0 °C, especially when taken out of storage and subjected to shelf life studies, where the fruits were found to be unmarketable after two days. The minimal quality loss occurred at shelf temperature of 15 °C compared to the ambient temperature.

Tropical Agricultural Research Vol. 24 (4): 391--399 (2013)