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Turkish Journal of Agriculture and Forestry

Abstract

The aim of the present research was to evaluate, for the first time, the effect of ozonated water treatments on the postharvest quality of capia pepper (Capsicum annuum L. ‘Kaptan’). The peppers were harvested at the optimum time and transported to the laboratory immediately. Uniform and quality fruit was selected and precooled. After precooling, the fruit was divided into four groups. The first three groups were immersed in ozonated water at three different concentrations (1.0, 2.0 and 3.0 ppm) for 15 min. The last group (control) was immersed in distilled water for 15 min. The peppers were kept at room temperature and humidity for 30 min to remove excess water, then placed in modified atmosphere bags. The fruit was stored at 8 ± 1 °C and 90 ± 5% relative humidity for 25 days. Various quality attributes and the microbial load of the peppers were analyzed during storage. Although high-dose ozone treatments had negative effects on the decay rate of the peppers, good results were obtained in terms of reducing the microbial load. The lowest concentration (1.0 ppm), was determined as the most effective treatment for reducing weight loss and respiration rate, and preserving fruit firmness and sensory quality. The peppers treated with 1.0 ppm ozonated water could be stored for 20 days at 8 ± 1 °C, while the control treatment was limited to 15 days.

Author ORCID Identifier

YASİN ŞİMŞEK: 0000-0002-9101-383X

MEHMET ALİ KOYUNCU: 0000-0003-4449-6709

DERYA ERBAŞ: 0000-0001-5675-3907

DOI

10.55730/1300-011X.3361

Keywords

Capsicum annuum, decay rate, modified atmosphere packaging, microbial load, postharvest quality

First Page

424

Last Page

434

Publisher

The Scientific and Technological Research Council of Türkiye (TÜBİTAK)

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

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