EFFECTS OF STORAGE CONDITIONS AND PACKAGING MATERIALS ON THE FRUIT QUALITY OF SWEET PEPPER (CAPSICUM ANNUUM L.)

Abstract

Peppers are perishable and characterized by a short shelf life. This work aimed at investigating effects of packaging materials and storage methods on the physicochemical properties and fungal decay of sweet pepper. The cleaned and wholesome fruits (100) were packaged in polyethylene bag, banana leaf, and jute bag. Unpackaged fruits served as control. All the samples were then stored in refrigerator, evaporative cooling structure and at ambient condition (25±2 oC). A factorial combination of three (3) packaging materials and three (3) storage conditions using randomized complete block design with three replications were used. Weight loss and percentage decay were determined and physicochemical analyses were carried out. The results showed that banana leaves and polythene bags encouraged the highest and lowest weight loss of pepper fruits in evaporative cooling system and ambient condition respectively. The jute bags significantly reduced the percentage decay in refrigerator. There was no significant difference (p ≥ 0.01) in the pH of all the fruits in refrigerator. Total soluble solids of all pepper fruits in evaporative cooling system and at ambient condition reduced as storage period increased. Titratable acid values of all the pepper fruits in refrigerator increased at Day 21 compared to the values recorded at Day 7 except in the fruits packaged in polythene bags that was decreased by 50%. Refrigerator and banana leaf influenced increase in ascorbic acid more than other storage conditions. Generally, the packaging materials and the storage conditions are not significantly (p>0.01) affected the colour parameters. It can be inferred that refrigerator and jute bag is the best storage method and packaging material as it minimizes loss and maintains quality.