Postharvest Pepper Conservation with Different Storage Strategies

Abstract

Aims: The present study was to assess the postharvest quality of Capsicum annum peppers subjected to different concentrations of salicylic acid at room temperature, and using of different kinds of treatments like as plastic films, refrigerated, with different storage periods. Study Design: For this, two experiments were conducted: Experiment I – salicylic acid concentrations (0; 0.5; 1.0 and 2.0%) and three storage periods (7, 14 and 21 days) were tested; Experiment II – modified atmospheres were used, with low-density polyethylene (LDPE) films with five thickness (20, 40, 60, 80 and 100 µm), polyvinyl chloride (PVC) of 10 µm and control (without film), being stored under refrigeration at 9.5 ± 0.5°C and 90 ± 2% of relative humidity, kept for 7, 14, 21 and 28 days. Place and Duration of Study: The experiments were conducted in the Horticulture Laboratory of the Federal University of Technology of Paraná (UTFPR), Paraná – Brazil in the period between April  to July 2016.  Methodology: Physiological indicators, physical and chemical characteristics such as soluble solids content (SS,°Brix), titratable acidity (TA), SS/TA ratio, number of deteriorated fruits, fresh fruit weight loss and individual background color score of the epidermis of each fruit were analyzed. Results: Experiment I - The soluble solids content was influenced by SA concentrations, with quadratic adjustment for 0; 0.5; 1.0 and 1.5% and linear for 2.0% of salicylic acid. For titratable acidity (TA), the SA concentrations of 0; 0.5 and 1% had quadratic adjustment. Experiment II - The control treatment showed a lower proportion of deteriorated fruits (0.3%), not differing from LDPE plastic films. The treatments with LDPE allowed a reduction in the amount of deteriorated fruits up to 14 days of storage, when compared to PVC, which had higher percentage of deteriorated fruits (12.84%). Conclusion: It was concluded that 2.0% salicylic acid allowed the conservation of pepper for up to 28 days. Under room temperature and humidity or under conventional refrigeration, the fruits maintain good commercial quality for up to seven days. LDPE plastic films reduce fresh weight loss and do not increase fruit decay by rotting, prolonging in 21 days the storage period of the fruits.