Prepackaging studies on fresh produce: Capsicum grossvm Sendt. and Capsicum acuminatum Fingh.

Anandaswamy, B. and Murthy, H. B. N. and Iyengar, N. V. R. (1959) Prepackaging studies on fresh produce: Capsicum grossvm Sendt. and Capsicum acuminatum Fingh. Journal of Scientific and Industrial Research, 18A. pp. 274-278.

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Abstract

Prepackaging studies of Capsicum grossum Sendt. (sweet pepper) and Capsieum aeuminatum Fingh. (green chillies) in bags made of different packaging, films such as (1) polyethylene. (2) plain transparent cellulose, and (3) moistureproof heat-sealable transparent cellulose (M.S.T.), with and without aeration vents, have been carried out at different temperatures and relative humidities. These studies have indicated that the shelf life of sweet pepper can be nearly doubled by prepackaging it in 150 gauge polyethylene film with adequate respiration vents and also in M.S.T. bags at (i) 100°F. and 90 per cent R.H.• (Ii) 76_80°F. and 65-75 per cent R.H., and (iii) 47_50°F. and 80-90 per cent R.H. The benefidal effect of prepackaging green chillies is seen only when they are packed in polyethylene bags at (i) 76_80°F. and 65-75 per cent R.n., and (Ii) at low tem· perature in all the three types of bags. The ascorbic acid content of both sweet pepper and green chillies is not affected by prepackaging.

Item Type:	Article
Uncontrolled Keywords:	prepackaging, sweet pepper, green chillies
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments > 09 Pepper 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions:	Food Packaging Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Oct 2013 10:32
Last Modified:	21 Oct 2013 10:32
URI:	http://ir.cftri.res.in/id/eprint/4933

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