Quality changes in fresh green chillies (Capsicum annuum L) under modified atmospheres

Abstract

Fresh green chillies were stored at 5, 10 and 15 °C with 85% relative humidity under modified atmosphere packaging to assess the impact of differential in-pack gas atmospheres generated in perforated and non perforated packages on the quality of stored produce. At the end of storage, retention of firmness, total soluble solids and ascorbic acid was better in non perforated packages than in perforated packages. Low in-pack O2 (4-5.2 kPa) along with the build up of CO2 (6–7 kPa) seems to have enhanced the retention of antioxidant components, i.e. ascorbic acid, in no perforated packages. This helped in less weight loss in non perforated in comparison to perforated packages. Thus, O2 and CO2 permeability of packaging film or in-pack weight of produce might be such that equilibrated O2 partial pressures remain near to 3-4 kPa so as to better retention of ascorbic acid