Fikiru Obse, Dulo Hana Zinabu, Forsido Sirawdink Fikreyesus, Tola Yetenayet B, Astatkie Tessema
Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia.
Faculty of Agriculture, Dalhousie University, Canada.
Heliyon. 2024 Jun 13;10(12):e32921. doi: 10.1016/j.heliyon.2024.e32921. eCollection 2024 Jun 30.
The preservation of the functional quality of red pepper requires appropriate packaging materials, storage duration, and condition. This study evaluated the effect of the packaging materials and the storage duration on the functional quality of the red hot pepper pod for ten months at ambient storage temperature (25±2 °C) in four packaging materials: Jute sacks, Fertilizer Liner Sheet (FLS), Fertilizer Woven Polypropylene + Liner Sheet (FWPP + LS), and PICS bags (Purdue Improved Crop Storage) using two-factor factorial designs. The samples were analyzed at two-month intervals for water activity (aw, extractable color, total phenolic compounds, pungency index and oleoresin content. Except for aw, other functional qualities of red hot pepper degrade with advanced storage in all packaging materials. At the end of storage, the maximum values of aw (0.76) and the minimum values of aw (0.38) were recorded in jute sacks and PICS bags. Extractable color (ASTA units) decreased from 225.42 to 133.11, 228.71-139.09, 274.29-171, and 288.91-218.98 in jute bags, FLS, FWPP + LS, and PICS bags, respectively. Phenolic compounds (GAE mg/g dry samples) degraded from 2.32 to 1.02, 2.33-1.37, 2.4-1.35, and 2.59-1.85 in jute bags, FLS, FWPP + LS and PICS bags, respectively. The pungency index (Abs/g dry samples) of the samples changed from 4.55 to 2.56, 5.49-4.00, 5.00-3.49, and 4.74-2.72 in jute bags, FLS, FWPP + LS, and PICS bags, respectively. The oleoresin content (%) decreased from 12.88 to 7.18, 12.92-7.78, 13.19-8.45 and 13.58-9.88 in jute sacks, FLS, FWPP + LS and PICS bags, respectively. The study revealed that the PICS bags retained the highest functional qualities compared to other packaging materials.
红辣椒功能品质的保存需要合适的包装材料、储存时长和条件。本研究采用双因素析因设计，评估了四种包装材料（黄麻袋、肥料内衬袋（FLS）、肥料编织聚丙烯 + 内衬袋（FWPP + LS）和PICS袋（普渡改良作物储存袋））在环境储存温度（25±2°C）下储存十个月时，包装材料和储存时长对红辣椒荚功能品质的影响。每隔两个月对样品进行水分活度（aw）、可提取色素、总酚类化合物、辛辣指数和辣椒油树脂含量分析。除水分活度外，所有包装材料中红辣椒的其他功能品质都会随着储存时间的延长而下降。储存结束时，黄麻袋和PICS袋中分别记录到水分活度的最大值（0.76）和最小值（0.38）。黄麻袋、FLS袋、FWPP + LS袋和PICS袋中可提取色素（ASTA单位）分别从225.42降至133.11、228.71 - 139.09、274.29 - 171和288.91 - 218.98。黄麻袋、FLS袋、FWPP + LS袋和PICS袋中酚类化合物（GAE毫克/克干样品）分别从2.32降至1.02、2.33 - 1.37、2.4 - 1.35和2.59 - 1.85。黄麻袋、FLS袋、FWPP + LS袋和PICS袋中样品的辛辣指数（吸光度/克干样品）分别从4.55变为2.56、5.49 - 4.00、5.00 - 3.49和4.74 - 2.72。黄麻袋、FLS袋、FWPP + LS袋和PICS袋中辣椒油树脂含量（%）分别从12.88降至7.18、12.92 - 7.78、13.19 - 8.45和13.58 - 9.88。研究表明，与其他包装材料相比，PICS袋能保留最高的功能品质。
