Document Type : Original Article
Authors
1
Former PhD student, Department of Horticultural Sciences, faculty of agriculture, University of Guilan, Rasht, Guilan. Iran
2
Department of Horticultural Science, Faculty of Agriculture, University of Guilan, Rasht, Iran
Abstract
Peppers are a popular fresh product in the market, but they have a limited shelf life. This study aimed to assess the influence of different types of packaging on weight loss, amount of ascorbic acid, total phenols, flavonoids, and antioxidant capacity in sweet peppers during storage. The study compared five types of packaging: nylon freezer wrap, zip-kip bags, cellophane, plastic boxes, and paper cartons. Overall, peppers stored in plastic containers exhibited lower weight loss compared to those stored in cartons (the control group). The most significant decreases in total phenols, flavonoids, and vitamin C content were observed in peppers stored in cartons. Conversely, bell peppers stored in freezer bags, zip-kip bags, and cellophane maintained higher levels of ascorbic acid, phenolic compounds, and flavonoids than the control group. In general, the control group showed the highest losses in phenolic and flavonoid content, while the lowest losses were observed in peppers stored in freezer bags and zip-kip bags. Peppers stored in zip-kip bags and freezer nylon demonstrated higher antioxidant capacity compared to those stored in other types of packaging and the control group. Overall, the use of polyethylene bags, such as freezer bags and zip-kip bags, proved to be more effective in preserving the bioactive compounds of sweet peppers during storage.
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