Effect of different packaging systems and chlorination on the quality and shelf life of green chili

Authors

  • Mohammad Mizanur Rahman Senior Scientific Officer, Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Gazipur
  • Md Miaruddin Principal Scientific Officer, Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Gazipur
  • Md. Golam Ferdous Chowdhury Senior Scientific Officer, Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Gazipur
  • Md. Hafizul Haque Khan Senior Scientific Officer, Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Gazipur
  • MA Matin Principal Scientific Officer, Agricultural Economics Division, BARI, Gazipur

DOI:

https://doi.org/10.3329/bjar.v37i4.14397

Keywords:

Packaging systems, chlorinations, shelft life, green chili

Abstract

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of green chili (Capsicum annuum) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Green chili pre-treated with chlorine water and then packaging in 0.3% perforated polypropylene packet resulted substantial reduction of weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, ß-carotene, moisture content, etc. Under this condition the retention of quality and shelf life of green chili could be extended up to 10 days at ambient condition as compared to non-treated and without packaging.

DOI: http://dx.doi.org/10.3329/bjar.v37i4.14397

Bangladesh J. Agril. Res. 37(4): 729-736, December 2012

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Published

2013-04-02

How to Cite

Rahman, M. M., Miaruddin, M., Chowdhury, M. G. F., Khan, M. H. H., & Matin, M. (2013). Effect of different packaging systems and chlorination on the quality and shelf life of green chili. Bangladesh Journal of Agricultural Research, 37(4), 729–736. https://doi.org/10.3329/bjar.v37i4.14397

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Articles