Effects of Packaging and Application of Oily Covers on Shelf Life of Cucumber and Bell Pepper Fruits

Subject Areas : Innovative Packaging Technologies for Food and Agriculture

Leila Aslani ¹ , Behfar Modares ² , Aliakbar Ramin ³

1 - Ph.D. Student, Department of Horticulture Science, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Iran.
2 - Ms.C. Department of Horticulture Science, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Iran.
3 - Professor, Department of Horticulture Science, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Iran

Received: 2024-05-19 Accepted : 2024-07-10 Published : 2024-09-23

Keywords: Firmness, Transpiration, Quality, Wax, Weight loss,

Abstract :

To investigate the effect of polyethylene packaging and different oil coatings on the shelf life of the fruits of two vegetables, cucumber and bell pepper, a factorial experiment was conducted in the form of a completely randomized design with three replications. The treatments were polyethylene packaging and without packaging (control) and four different covers including oily wax, olive oil, castor oil, almond oil, and without oily wax (control). The fruits related to all treatments were stored at 20⁰C for a week. Then traits consisting of marketability, weight loss, total soilable solids (TSS), titratable acidity (TA), pH, and fruit firmness were measured. The results showed that the use of packaging-maintained marketability, soluble solids, firmness and prevented the weight loss of cucumber and bell pepper fruits, as well as keeping the organic acids and acidity of cucumber fruits. The use of packaging changes the atmosphere around the product, followed by a reduction in the intensity of breathing, ethylene production and transpiration of the products, which preserves the quality of the product. Oily wax coating improved marketability characteristics, soluble solids content, weight loss percentage, firmness, pH and organic acids content of cucumber and sweet pepper fruits due to reduced respiration and transpiration. A significant interaction effect was observed between the packaging treatments and the type of oil coating in the percentage weight loss and firmness of cucumber and bell pepper fruits and the amount of organic acids in bell pepper fruits.

 

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