Effects of farming system and maturity stage on quality, storability and antioxidant content of bird chilli pepper (Capsicum annuum cv. Huaraea SK.13) subjected to cold storage

Abstract

This study compared organic and conventionally produced chilli (Capsicum annuum cv. Huaraea SK.13) based on nutritional quality, storability and antioxidant system. Fruit were harvested at the mature-green and red-ripe stages and stored at 10°C, 95% RH for 12 days followed by five-day shelf life at 25°C, 75% RH. Organic chilli contained higher calcium and phosphorus than conventional fruit. Red fruit had higher calcium, phosphorus and iron contents than green fruit at harvest and during storage. Vitamin C was higher in organic fruit than conventional fruit and in red fruit than green ones. Phenolics contents were similar between the two farming systems but were higher in green fruit than red fruit. Antioxidant enzymes superoxide dismutase and catalase were higher in organic and red fruit than conventional and green fruit. However, organic chilli were less firm and had higher weight loss and decay during storage compared to conventional fruit.