Packaging and storage studies on commercial varieties of Indian chillis (Capsicum annum L.)

Citation
Jp. Naik et al., Packaging and storage studies on commercial varieties of Indian chillis (Capsicum annum L.), J FD SCI M, 38(3), 2001, pp. 227-230
Citations number
15
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
3
Year of publication
2001
Pages
227 - 230
Database
ISI
SICI code
0022-1155(200105/06)38:3<227:PASSOC>2.0.ZU;2-3
Abstract
Studies carried out to design a suitable consumer package for 'Guntur' and 'Byadigi' varieties of chillis revealed that moisture contents of 14.00 and 11.2%, respectively were critical for facilitating mould growth in them. B ut initial moisture contents of 10.45% at 64% RH and 9.60% at 57% RH were f ound critical for storage of these varieties, respectively. Under tropical conditions. 300 gauge High Density Polyethylene (HDPE) films were suitable for packaging 'Guntur' and 'Byadigi' whole chillis in unit packs of 250 g. However, the Metallised Polyester Polyethylene (MPP) stored samples retaine d higher colour than HDPE in both the conditions regardless of varieties. T he MPP and HDPE packagings were not suitable for storage of 'Guntur' and 'B yadigi' chillis in accelerated conditions (90%, RH-38 degreesC). The discol oration of the red pigments of chillis during storage was greatly influence d by moisture and temperature. The capsaicin content showed a decreasing tr end irrespective of storage conditions, packagings and varieties. Under ide ntical packaging and storage conditions,'Guntur' chillis had better shelf l ife than 'Byadigi' chilli.