THE INFLUENCE OF FAR-RED LIGHT ON THE ATTRIBUTES OF GREEN BELL PEPPER FRUITS (Capsicum annuum L.) DURING STORAGE

Green bell peppers fruits, stored for 1 month at 8°C and 45±5% relative humidity in Far-Red light (FRL) and darkness respectively, were investigated in terms of physical, chemical and microbiological parameters. The exposure to FRL slows down the water loss from fruits by stimulating the surface wax...

Full description

Saved in:
Bibliographic Details
Published inThe Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology Vol. 40; no. 2; pp. 98 - 118
Main Authors Cozmuta, Anca Mihaly, Cozmuta, Leonard Mihaly, Peter, Anca, Nicula, Camelia, Crisan, Liliana, Vulpoi, Adriana, Baia, Monica
Format Journal Article
LanguageEnglish
Published Galati Universityi Dunarea de Jos of Galati 01.01.2016
Galati University Press
Subjects
bell peppers storage
Carotenoids
catalase
Chlorophyll
chlorophyll and carotenoids
Contact angle
cuticle wettability and barrier properties
Enzymes
far-red light
Fruits
Glycerol
Humidity
Injuries
Investigations
Microorganisms
Motion pictures
Multiplication & division
SEM bell pepper skin
Standard deviation
Studies
Online AccessGet full text

Cover

More Information
Summary:Green bell peppers fruits, stored for 1 month at 8°C and 45±5% relative humidity in Far-Red light (FRL) and darkness respectively, were investigated in terms of physical, chemical and microbiological parameters. The exposure to FRL slows down the water loss from fruits by stimulating the surface wax biosynthesis into a higher specific amount and hydrophobic nature and reducing the apertures, diameters of the pericarp cells, intercellular walls and dermal layer thicknesses. The higher level of catalase enzyme in the FRL-exposed fruits resulted in lower chilling injury index in comparison with the one in fruits exposed to darkness. FRL has favorable effect on chlorophyll and carotenoids accumulation rates. The multiplication of yeasts and molds on the surface of FRL-exposed bell peppers was significantly delayed as compared to the multiplication on the surface of the darkness-exposed bell peppers.
ISSN:1843-5157
2068-259X