EFFECTS OF HYDROCOOLING, PACKAGE MODIFICATION AND STORAGE TEMPERATURE ON POST-HARVEST QUALITY OF FRESH AKABARE CHILLI (CAPSICUM CHINESE)

Abstract

Akabare chilli (Capsicum chinese) is High Value Crops (HVC) in eastern hills of Nepal. Akabare growers faced the problem of its value decrement during transportation and marketing because of immediate post-harvest loss. This study was targeted for finding a cheap postharvest treatment to extend freshness and shelf life of fresh akabare. Effect of hydrocooling, package modification [use of perforated (2.5 mm diameter) and unperforated polypropylene bag] and storage temperature [low temperature (8-10ºC) and room temperature, (25-27°C)] on chemical qualities (moisture, vitamin C and total chlorophyll content) and visual appearance of fresh Akabare were studied on regular interval of 4 days. 51 ± 3 g of sample was packed in 12 cm×12 cm of packaging material for study. All data were statistically analyzed using Analysis of Variance (ANOVA) at 5 % level of significance. Samples without any treatment remained fresh only for 2 days regarding Vitamin C, total chlorophyll, moisture content and visual appearance. Sample only hydrocooled retained chlorophyll, vitamin C, moisture and visual appearance significantly higher than untreated, in both of the storage temperatures. None of samples stored at room temperature retained freshness beyond 4 days. It was seen that hydrocooled sample packaged in polypropylene bags of 4 and 6 perforations followed by low temperature storage showed no visual spoilage till 23 days and 21 days respectively and gave best results regarding Vitamin C, total chlorophyll content, moisture content and visual appearance. Hence, they were the best treatments. At 20th day of storage moisture (%, wb), vitamin C (mg/100 g, wb) and total chlorophyll (mg/g, wb) of samples hydrocooled and stored in low temperature (8-10ºC) and packaged with 6 perforations were 68.65±0.7709b, 65.46±0.4300b, 21.09±0.3090b respectively whereas in package with 4 perforations were 76.85±0.4771a, 73.04±0.6842a, 18.94±0.3704a respectively. Thus, hydrocooling followed by packaging in perforated polypropylene bag (4 perforations per bag) and the storage at low temperature (8-10C) can be considered the best post-harvest treatment for akabare chilli because it incurs the least change in colour, crispiness, vitamin C, moisture and chlorophyll.