Quality evaluation of hot peppers stored in biodegradable poly(lactic acid)-based active packaging

• Published in: Scientia horticulturae Vol. 202; pp. 1 - 8
• Main Authors: Qin, Yuyue, Zhuang, Yan, Wu, Yan, Li, Lin
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 20.04.2016
• Subjects: anaerobiosis; ascorbic acid; biodegradability; Capsicum frutescens; color; composite materials; films (materials); firmness; headspace analysis; Hot pepper; hot peppers; Microbial quality; packaging; Packaging film; pepper; Physicochemical quality; Poly(lactic acid)/poly(ε-caprolactone); Poly(lactic acid)/poly(ε-caprolactone); polyethylene; polylactic acid; sensory properties; shelf life; storage time; Thymol; weight loss; Physicochemical quality; Packaging film; Hot pepper; Microbial quality; Poly(lactic acid)/poly(ε-caprolactone); Thymol
• ISSN: 0304-4238; 1879-1018
• DOI: 10.1016/j.scienta.2016.02.003

•Hot peppers were stored in biodegradable PLA-based active packaging.•The antimicrobial active packaging was prepared by PLA, PCL, and thymol (TH).•PLA/PCL/TH packaging could retard the changes in texture and total bacteria count.•Hot peppers packaged by PLA/PCL/TH composite film received higher sensory rating.•PLA/PCL/TH composite film could extend hot pepper postharvest life to 21 day. The effect of poly(lactic acid) (PLA)/poly(ε-caprolactone) (PCL)/thymol(TH) composite film, PLA/PCL film, and polyethylene (PE) film on the microbial and physicochemical quality of hot pepper (Capsicum frutescens L.) stored at 4±1°C for 28 days was studied. The measured properties of hot peppers included weight loss, color, firmness, headspace atmosphere in package, vitamin C, total phenolic content, microbial, and sensory quality. The results indicated that the PLA/PCL/TH packaging can retard the harmful change of microbial, weight loss, anaerobic respiration, firmness, vitamin C, total phenolic content, and sensory quality. The color of hot peppers did not show significant (p<0.05) changes during the whole storage time. The results suggested that the PLA/PCL/TH composite film could maintain the quality of fresh hot peppers and extend its postharvest life.