Biochemical and quality parameters changes of green sweet bell peppers as affected by different postharvest treatments

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dc.contributor.authorSakaldas, Mustafa
dc.contributor.authorKaynas, Kenan
dc.date.accessioned2025-01-27T20:34:59Z
dc.date.available2025-01-27T20:34:59Z
dc.date.issued2010
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this research, the effects of different postharvest treatments on quality and biochemical properties of Maxibell F1 California Wonder type peppers at green mature stage were determined. In this content, ultraviolet C (UV-C) at 254 nm treatments for 2.5, 5, 10 min and hot water dipping (HWD) treatments for 2 min at 40, 50, 60 degrees C were done respectively. Besides, low density polyethylene (LDPE) and polyvinylchloride (PVC) based modified atmosphere packaging (MAP) applications were materialized. Some quality and biochemical parameters such as flexibility, soluble solids content, weight loss, decay incidence, ascorbic acid content, total chlorophyll content and membrane leakage were assessed after each storage period on peppers. Furthermore, the gas concentrations inside modified atmosphere packages were daily measured. Treated peppers were stored at 6 - 7 degrees C and 90 - 95% RH conditions for 15, 30 and 45 days with two days shelf life at 18 - 20 degrees C respectively. According to the results, storage period affected the quality and biochemical properties. Thus, quality and biochemical properties reduced with prolonged storage period. Furthermore LDPE based MAP, PVC based MAP and HWD at 40 degrees C were found successful in terms of keeping the parameters as mentioned, respectively. The differences between treatments became evident especially after 30 and 45 days storage.
dc.description.sponsorshipCanakkale Onsekiz Mart University, Department of Academic Research [2009/97]
dc.description.sponsorshipThis research was sponsored by Canakkale Onsekiz Mart University, Department of Academic Research Projects with project number: 2009/97. In addition, packaging materials were supplied by Stepac Co. Ltd, Turkey.
dc.identifier.endpage8181
dc.identifier.issn1684-5315
dc.identifier.issue48
dc.identifier.scopus2-s2.0-78649806754
dc.identifier.scopusqualityN/A
dc.identifier.startpage8174
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23533
dc.identifier.volume9
dc.identifier.wosWOS:000285649000008
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Journals
dc.relation.ispartofAfrican Journal of Biotechnology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectBell pepper
dc.subjectstorage period
dc.subjectultraviolet C
dc.subjecthot water dipping
dc.subjectmodified atmosphere packaging
dc.subjectquality
dc.titleBiochemical and quality parameters changes of green sweet bell peppers as affected by different postharvest treatments
dc.typeArticle

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