Innovative and sustainable postharvest management approaches for capsicum: A concise review

Abstract

Bell pepper (Capsicum annuum L.) is mainly cultivated in temperate and subtropical areas of the world. These are available in various colours, shapes, sizes and considered to be the balanced sources of various health benefitting compounds such as vitamins, flavonoids, carotenoids and mineral elements. It is cultivated commercially both for direct consumption as a fresh product and for processing into various value-added forms. Storage life of capsicum is short due to rapid depletion of moisture, faster senescence, microbial spoilage, and fruit sensitivity to chilling injury during storage. To retain quality and maintain the shelf life of capsicum, proper postharvest interventions are required. Although considerable attention has been given to the postharvest handling of capsicum, progress in this area remains limited, and the available updated literature is still scarce. Several pre-harvest and postharvest treatments have been recommended to slow metabolic processes and reduce quality deterioration in capsicum. In addition, maintaining appropriate storage temperatures and adopting suitable packaging methods can further extend its shelf life. This review summarizes the postharvest strategies employed to enhance the storage stability and marketability of capsicum during storage and retail distribution.