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

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.