Effects of Alovera and Sesame Oil Coating on physicochemical properties and shelf life of Bell Pepper

The present study was carried out to investigate the effect of coating, storage temperature, and storage time in order to increase the shelf lifeand to avoid the postharvest losses of the bell peppers. In physical characteristics general appearance (color and texture of fruit), weight loss and also shrinkage percentage were studied during storage. Bell peppers were coated with A. vera and Sesame oil and stored at 4, 10, 15 and 23 ºC, for 30 days. Physicochemical characteristics were analyzed after 2, 6, 10, 14, 18, 22, 26 and 30 days of storage. During cold storage, uncoated fruit showed increase in respiration rate, rapid weight loss and color changes, accelerated softening and ripening populations, these processes being more intense during the shelf life periods. Bell peppers treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses, and storability could be extended. Moreover, the combination of A. vera gel coating and cold storage is significantly difference from that in room temperature storage for weight loss percentage and shelf life during one month of storage.

کلیدواژه ها:

Bell pepper ، Coating ، Storage temperature ، Storage time ، Physicochemical properties