Effect of Edible Coatings on Quality and Storability of Sweet Pepper Fruits | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 7, Volume 101, Issue 4, December 2023, Page 1073-1085 PDF (576.24 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2023.220618.1415 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mona M. Haffez  ; Noura A. Gad El-Rab
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| Department of Postharvest and Handling of Vegetable Crops, Horticulture Research Institute, Agricultural Research Center, Giza, Egypt. | ||||
| Abstract | ||||
| This experiment was carried out during 2021 and 2022 seasons on sweet peppers (Capsicum annuum L. Monist F1 hybrid) to study the influence of some coating treatments (aloe vera gel 4% and 6%, chitosan 0.5 % and 1 % and gum arabic 5% and 10%) compared to untreated fruits as a control on maintaining quality and improving storability of fruits throughout 4 weeks of storage at 10°C and 90-95% RH. According to the results, all coated treatments were effective in decreasing weight loss, decay, firmness loss, change of color and maintaining total soluble solids, total carotenoids content, ascorbic acid content and as well as the general appearance of fruits compared with untreated fruits during cold storage. Furthermore, fruit treated with chitosan at 0.5% and gum arabic at 10% treatments gave the Best outcomes in decreasing weight loss, decay, firmness loss, color difference, and preserving total soluble solids, total carotenoids content, and ascorbic acid content, as well as providing fruits a pleasant appearance without decay for 21 days. | ||||
| Keywords | ||||
| Sweet pepper; Chitosan; Gum Arabic; Aloe vera Gel; Storage; Quality Attributes | ||||
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