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Influence of vacuum packaging and long term storage on quality of whole chilli (Capsicum annuum L.)

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Abstract

Investigations were carried out to study the influence of vacuum packaging and long term storage on quality in red chilli. Chilli fruits were stored in vacuum packed and jute bags at two moisture levels (10 % and 12 %) in room and cold environments under both light and dark conditions for a period of 24 months. During storage period, average room and cool chamber temperatures were 25 ± 2 °C and 4 ± 1 °C, respectively. Changes of moisture (Halogen moisture analyzer), capsaicin (HPLC-UV), oleoresin and total extractable colour (spectrophotometer) were analyzed at 3 months interval up to 12 months and 6 months interval from 12 to 24 months. Statistical analysis (ANOVA) and Duncan’s test were applied to the analytical data to evaluate the effect of treatments applied. It was observed that the vacuum packed chillies under cold storage were found to have the least per cent decline in various quality parameters. Chillies with 12 % moisture and stored in vacuum packaged bags recorded better quality parameters over 10 % moisture.

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Acknowledgments

This work was funded by Interprise Brussels, Bruxtainer Division, Belgium and University of Agricultural Sciences, Dharwad. The authors greatly acknowledge the support of Jean-Marie GILLE, Paul Graindorge, Mohan Bajikar and the Vice-Chancellor, UAS, Dharwad.

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Authors and Affiliations

  1. University of Agricultural Sciences, Dharwad, 580 005, Karnataka, India

    Mahadev B. Chetti, G. T. Deepa, Roshny T. Antony, Mahadev C. Khetagoudar, Dodappa S. Uppar & Channappa M. Navalgatti

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  1. Mahadev B. Chetti
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  2. G. T. Deepa
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  3. Roshny T. Antony
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  4. Mahadev C. Khetagoudar
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  5. Dodappa S. Uppar
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  6. Channappa M. Navalgatti
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Correspondence to Mahadev B. Chetti.

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Chetti, M.B., Deepa, G.T., Antony, R.T. et al. Influence of vacuum packaging and long term storage on quality of whole chilli (Capsicum annuum L.) . J Food Sci Technol 51, 2827–2832 (2014). https://doi.org/10.1007/s13197-012-0763-3

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  • DOI: https://doi.org/10.1007/s13197-012-0763-3

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