Organic Chilli Pepper (Capsicum annuum cv. Superhot) Quality and Biochemical Responses to Sequential Treatment with Hot Water, Surface Coating, Equilibrium Modified Atmosphere Packaging and Cold Storage

Organic Chilli Pepper (Capsicum annuum cv. Superhot) Quality and Biochemical Responses to Sequential Treatment with Hot Water, Surface Coating, Equilibrium Modified Atmosphere Packaging and Cold Storage

Organic chilli peppers (Capsicum annuum cv. Superhot) at full-red stage were submeged in 50°C water for 4 minutes followed by surface coating with carboxymethyl cellulose (CMC) or chitosan at 0.25-1.0% for 2 minutes. The fruits were then packed in 32-34 µm thick polyethylene bag (Active PAKTM) befor...

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Bibliographic Details
Main Authors: Wiraya Krongyut, Rachen Duangsi
Format: Article
Language:English
Published: Universitas Brawijaya 2021-03-01
Series:AGRIVITA Journal of Agricultural Science
Subjects:
antioxidant enzymes
edible coating
physicochemical quality
postharvest technology
Online Access:https://agrivita.ub.ac.id/index.php/agrivita/article/view/2890

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