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Shelf life extension of green chillies (Capsicum annuum L.) using shellac-based surface coating in combination with modified atmosphere packaging

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Abstract

Shellac-based surface coating was used in combination with passive modified atmosphere (MA) packaging for shelf life extension of fresh green chillies. The green chillies were coated with shellac coating, packed in anti-fog film and kept at 8 ± 1 °C for storage along with uncoated control. The coated and MA packed chillies showed significantly lower respiration rates as compared to control. The physico-chemical characteristics showed significantly lesser variations in terms of physiological loss in weight, firmness, colour, pigments, ascorbic acid and antioxidant activity during storage. A shelf life extension of 48 days was observed for coated and MA packed chillies against uncoated and MA packed (28 days) and control (15 days) ones. Shellac coated chillies showed a shelf life of 30 days at 8 ± 1 °C. Shellac coating along with the passive MA packaging resulted in restriction of metabolic activities (respiration) and delayed senescence and was found most effective in maintaining the postharvest quality of green chillies during low temperature storage.

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Authors and Affiliations

  1. Defence Food Research Laboratory, Siddharthanagar, Mysore, 570011, India

    K. Chitravathi, O. P. Chauhan & P. S. Raju

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  1. K. Chitravathi
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  2. O. P. Chauhan
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  3. P. S. Raju
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Correspondence to K. Chitravathi.

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Chitravathi, K., Chauhan, O.P. & Raju, P.S. Shelf life extension of green chillies (Capsicum annuum L.) using shellac-based surface coating in combination with modified atmosphere packaging. J Food Sci Technol 53, 3320–3328 (2016). https://doi.org/10.1007/s13197-016-2309-6

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  • DOI: https://doi.org/10.1007/s13197-016-2309-6

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