Effect of Postharvest Temperatures and Packaging Materials on Shelf Life and Fruit Quality of Selected Hybrid of Sweet Pepper
Journal of Energy and Natural Resources
Volume 8, Issue 4, December 2019, Pages: 137-145
Received: Oct. 29, 2019;
Accepted: Nov. 18, 2019;
Published: Dec. 2, 2019
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Md. Abdus Sattar, Farm Division, Bangladesh Agricultural Research Institute, Gazipur, Bangladesh
Md. Abdul Quddus, Soil and Water Management Section, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur, Bangladesh
Md. Habibur Rahman, Regional Agricultural Research Station, Bangladesh Agricultural Research Institute, Kumilla, Bangladesh
Md. Ashraf Hossain, Farm Division, Bangladesh Agricultural Research Institute, Gazipur, Bangladesh
Mohammad Hossain Sarker, Farm Division, Bangladesh Agricultural Research Institute, Gazipur, Bangladesh
Md. Rabiul Islam, Regional Agricultural Research Station, Bangladesh Agricultural Research Institute, Hathajari, Bangladesh
Field and laboratory studied were conducted at the research field of Olericulture Division and laboratory of Postharvest Technology Section under the Horticulture Research Center (HRC), Bangladesh Agricultural Research Institute (BARI), Gazipur to find out the suitable sweet pepper hybrid (P7×P8) and to determine the appropriate storage temperature and storage material on shelf life and fruit quality of hybrid sweet pepper. The laboratory result reveal that perforated poly bag was found better in reducing fungal decay (6.02%) as well as for better visual appearance and excellent nutritive quality during 10th day of storage irrespective of temperature. The minimum weight loss of fruits was (0.86%) noted at temperature of 4°C kept in perforated poly bags at 10th day of storage. Higher TSS value (5.49% in 10th day and 5.58% in 20th day of storage) was attained under ambient temperature with perforated package. Maximum beta carotene value in fruit (42.78 µg per 100 g) was observed during 10 days storing at perforated poly bag of 4°C temperatures. However, freshness of fruits was up to the marks and senescence of fruits was delayed in 4°C and in perforated poly bag up to 10th day of storage. These temperature (4°C) and perforated poly bag might be afforded a beneficial balance to visual appearance and nutritional status. The results suggest that fruits of sweet pepper at 4°C stored in perforated poly bag for a period of 10th day might be appropriate regarding the firmness, good visual appearance and fruit quality.
Md. Abdus Sattar,
Md. Abdul Quddus,
Md. Habibur Rahman,
Md. Ashraf Hossain,
Mohammad Hossain Sarker,
Md. Rabiul Islam,
Effect of Postharvest Temperatures and Packaging Materials on Shelf Life and Fruit Quality of Selected Hybrid of Sweet Pepper, Journal of Energy and Natural Resources. Special Issue: Assessment of Potassium Element on Lentil (Lens culinaris Medic) Agronomy and Nutrient Use Efficiency in Calcareous Soils.
Vol. 8, No. 4,
2019, pp. 137-145.
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