The effect of PVAc (Polyvinyl acetate) coating on various characteristics of capsicum was determined during postharvest storage at room temperature (30 ± 1 °C) and refrigeration temperature (10 ± 1 °C). Food grade PVAc was used to make different coating formulations (2.5, 5, 7.5, 10 and 12.5%) by dissolving alcohol-water mixtures. After coating, the samples were stored at room temperature (30 ± 1 °C) and refrigeration temperature (10 ± 1 °C) for a comparative study. Various physicochemical parameters viz. weight loss, TSS, acidity, chlorophyll, pH, ascorbic acid, and color were analyzed every three days of storage till spoilage. Results revealed that the physicochemical characteristics and the quality of the bell peppers were improved by coating treatments at both the storage conditions. PVAc concentrations of 10 and 12.5% performed better than other PVAc coatings in retaining the chlorophyll and water content, which ultimately increased the shelf life of capsicum without significantly affecting its green color. The coating reduced the weight loss and color change, maintained total soluble solids, titratable acidity, pH over the storage period. About 40-50% less weight loss was observed in case of higher PVAc coating concentrations (10 and 12%). Therefore, the present study results suggested that PVAc coating can maintain postharvest storage quality of capsicum at 30 ± 1 °C and 10 ± 1 °C storage conditions.
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| http://dx.doi.org/10.1007/s13197-022-05457-6 | DOI Listing |
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