Storage and Post-harvest Conservation of Pepper: Strategies for Preservation and Quality

The main problems of preserving the quality of peppers destined to in natura consumption are fast water loss, resulting in wilting and discoloration of the peduncle, which causes the loss of the characteristic green coloration. The purpose of this study was to evaluate the postharvest quality of Capsicum annum peppers exposed to various doses of salicylic acid at room temperature and utilizing various types of treatments such as plastic films, refrigerated, and with varying storage periods. The experiments were conducted in the Horticulture Laboratory of the Federal University of Technology of Paraná (UTFPR), Paraná – Brazil. We conducted two experiments: Experiment I – salicylic acid concentrations (0; 0.5; 1.0 and 2.0%) and three storage periods (7, 14 and 21 days) were tested; Experiment II – modified atmospheres were used, with low-density polyethylene (LDPE) films with five thickness (20, 40, 60, 80 and 100 µm), polyvinyl chloride (PVC) of 10 µm and control (without film), being stored under refrigeration at 9.5 ± 0.5°C and 90 ± 2% of relative humidity, kept for 7, 14, 21 and 28 days.

The analysis included physiological markers, physical and chemical traits such soluble solids concentration, titratable acidity, SS/TA ratio, number of deteriorated fruits, fresh fruit weight loss, and individual background color score of the epidermis of each fruit. The outcomes showed that in Experiment I - The soluble solids content was influenced by SA concentrations, with quadratic adjustment for 0; 0.5; 1.0 and 1.5% and linear for 2.0% of salicylic acid. There was a quadratic adjustment for titratable acidity (TA) at SA concentrations of 0, 0.5, and 1%. Experiment II: The control treatment had a lower percentage of spoiled fruit (0.3%) but was otherwise identical to LDPE plastic films. In comparison to PVC, which had a greater percentage of deteriorated fruits (12.84%), the treatments with LDPE permitted a reduction in the number of spoiled fruits up to 14 days of storage.

We come to the conclusion that pepper might be preserved for up to 28 days at 2.0% salicylic acid. The fruits keep acceptable commercial quality for up to seven days at ambient temperature and humidity or under normal refrigeration. By preventing fruit from rotting and decreasing fresh weight loss, LDPE plastic films extend the shelf life of fruits by 21 days. We can infer that the use of salicylic acid associated with LDPE plastic films are suitable storage methods and packaging material for pepper, as they minimize losses and maintain quality. The results of the study are important information for pepper producers and for the processing industry, allowing quality and durability of the fruits.