CONTROLLED ATMOSPHERE STORAGE AND FILMWRAPPING OF RED BELL PEPPERS (CAPSICUM ANNUUM L.)
The CA condition 2% CO2 - 4% O2 appeared to be one of the most favourable conditions to reduce decay. Desiccation during the after-storage period was however problematical.
To decrease water loss during storage and after-storage, bell peppers were wrapped in perforated polyethylene film. They were stored for 2, 4 and 6 weeks in air at 15°C (70% RH) and 8°C (> 97% RH) and in 2% CO2 - 4% O2 at 8°C, > 97% RH.
Filmwrapping strongly diminished water loss and CA storage slightly reduced decay. Nethertheless the percentage of sound fruits in all treatments was less than 90% after 2 weeks of storage followed by 1 week after-storage treatment. Immediately after storage at 8°C, > 97% RH, wrapping with short-cut pedicel gave more sound fruits than with normal pedicel, but not anymore after 1 week after-storage. Shortening of the pedicel gave no benefit when the peppers were stored at 15°C, 70% RH. For the filmwrapped peppers there was no difference in sound fruits between storage at 8°C, > 97% RH or 15°C, 70% RH in air.