Ethylene management, controlled atmosphere and wax application on quality of 'Priscila' pepper after cold storage

Abstract

The objective of the present study was to verify the effect of ethylene management, controlled atmosphere and wax application on the quality of green bell peppers (cv. Priscila) after 30 days of storage. The study consisted of three experiments. After 30 days of storage no significant difference in the incidence of decay and mass loss was observed, although the application of AVG 7 days before harvest maintained higher levels of titratable acidity. In the second experiment, higher titratable acidity was obtained when green bell peppers were stored under controlled atmosphere (CA) as compared to cold storage. Finally, in the third experiment, the application of wax maintained higher titratable acidity and reduced the occurrence of decay. The application of AVG 7 days before harvest maintains higher titratable acidity and greener fruit skin as compared to the treatment of peppers with the ethylene inhibitor 1-MCP. In addition, the best CA condition to store green bell peppers is 3 kPa O 2 + 5 kPa of CO 2, because it reduces the mass loss and maintains higher titratable acidity. Wax application, in turn, reduces the incidence of decay, retards the appearance of yellow skin color, decreases the respiration rate and maintains higher titratable acidity.