International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 5, Issue 5 (2017)
Quality changes in fresh green chillies (Capsicum annuum L) under modified atmospheres


Author(s): P S Grewal, Mohit Singla, Preetinder Kaur, Manpreet Singh and Dr. Ashok Kumar

Abstract: Fresh green chillies were stored at 5, 10 and 15 °C with 85% relative humidity under modified atmosphere packaging to assess the impact of differential in-pack gas atmospheres generated in perforated and non perforated packages on the quality of stored produce. At the end of storage, retention of firmness, total soluble solids and ascorbic acid was better in non perforated packages than in perforated packages. Low in-pack O2 (4-5.2 kPa) along with the build up of CO2 (6–7 kPa) seems to have enhanced the retention of antioxidant components, i.e. ascorbic acid, in no perforated packages. This helped in less weight loss in non perforated in comparison to perforated packages. Thus, O2 and CO2 permeability of packaging film or in-pack weight of produce might be such that equilibrated O2 partial pressures remain near to 3-4 kPa so as to better retention of ascorbic acid

Pages: 332-336  |  566 Views  12 Downloads

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How to cite this article:
P S Grewal, Mohit Singla, Preetinder Kaur, Manpreet Singh, Dr. Ashok Kumar. Quality changes in fresh green chillies (Capsicum annuum L) under modified atmospheres. Int J Chem Stud 2017;5(5):332-336.
International Journal of Chemical Studies