Biochemical Changes in Green Chilli Pepper Fruits During storage in polymeric films

Journal of Research in Agriculture

An International Scientific Research Journal

Journal of Research in Agriculture

Original Research

Biochemical changes in green chilli pepper fruits during storage in polymeric films Authors: Edusei VO1 and Ofosu-Anim J.2

ABSTRACT:

Corresponding author: Edusei VO.

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Article Citation: Edusei VO and Ofosu-Anim J. Biochemical changes in green chilli pepper fruits during storage in polymeric films. Journal of Research in Agriculture (2013) 2(2): 187-192

Web Address: http://www.jagri.info/ documents/AG0050.pdf.

Dates:

Biochemical changes occurring in fresh green chilli pepper fruits (Capsicum annuum L. cv KA2) during storage in polymeric films at different temperatures were determined. Packaging films; Low Density Polyethylene (LDPE) 35μm, Polypropylene (PP) 80µm and LDPE micro perforated 31.75μm were used to Institution: store fruits at 4.3°C and 10°C for four weeks and at 26-34°C (ambient) for nine days. 1. Department of Energy Systems Engineering, School Biochemical analysis of the film-stored fruits for changes in ascorbic acid, total carotenoids, total phenols, soluble solids and titratable acidity were carried out of Engineering, Koforidua before and after storage. Ascorbic acid in the fruits significantly (p