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

•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 sen...