EFFECT OF PACKAGING AND POSTHARVEST STORAGE TEMPERATURES ON MANZANO HOT PEPPERS (<em>Capsicum pubescens</em> Ruíz & Pavón)

Espinosa-Torres, L. E.; Pérez-Grajales, Mario; Martínez-Damián, Ma. Teresa; Castro-Brindis, Rogelio; Barrios-Puente, G.

doi:10.5154/r.rchsh.2010.16.014

ISSN e: 2007-4018 / ISSN print: 2007-3828

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Vol. 16, issue 2 May - August 2010

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EFFECT OF PACKAGING AND POSTHARVEST STORAGE TEMPERATURES ON MANZANO HOT PEPPERS (Capsicum pubescens Ruíz & Pavón)

EFECTO DE EMPAQUES Y TEMPERATURAS EN EL ALMACENAMIENTO DE CHILE MANZANO (Capsicum pubescens Ruíz & Pavón)

L. E. Espinosa-Torres; Mario Pérez-Grajales; Ma. Teresa Martínez-Damián; Rogelio Castro-Brindis; G. Barrios-Puente

Keywords: Modified atmospheres, firmness, vitamin C, fruit color, titratable acid, shelf life.

10.5154/r.rchsh.2010.16.014

Received: 2008-08-05
Accepted: 2010-05-25
Available online:
Pages:115-122

Abstract Highlights

This study determined the effect of three kinds of packaging and three storage temperatures on “Puebla” variety Manzano hot pepper fruits obtained from plants cultivated under greenhouse conditions. A 3x3 factorial design with three replications on 324 fruits was used; the experimental unit was a package with three fruits. Six evaluations were made during a period of six weeks after harvesting. The results showed that three kinds of packaging (Styrofoam tray with pliofilm and a laminated rigid tray) had a positive effect on the postharvest quality of the fruits, and that storage at low temperatures prolonged shelf life. The combination of plastic film packaging and storage at 12 ºC and 5 ºC prolonged the quality of the fruits, delaying the change in color from green to yellow and decreasing losses in weight, firmness and citric acid. The vitamin C content of the fruits was not affected by the type of packaging or low temperatures. Nevertheless, it is recommended that the peppers be consumed as soon as possible because after 30 days their values decrease up to 40 %.

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