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Effect of Different Packaging Systems and Chlorination on the Quality and Shelf Life of Green Chili

Mohammad Mizanur Rahman
Senior Scientific Officer
Postharvest Technology Division, Bangladesh Agricultural Research Institute, Gazipur, Bangladesh

MD. Miaruddin
Principal Scientific Officer
Postharvest Technology Division, Bangladesh Agricultural Research Institute Gazipur, Bangladesh

MD. Golam Ferdous Chowdhury
Senior Scientific Officer
Postharvest Technology Division, Bangladesh Agricultural Research Institute, Gazipur, Bangladesh

MD. Hafizul Haque Khan
Senior Scientific Officer
Postharvest Technology Division, Bangladesh Agricultural Research Institute, Gazipur, Bangladesh

M.A. Matin
Principal Scientific Officer
Agricultural Economics Division, BARI, Gazipur, Bangladesh.

Abstract/ Executive Summary:

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of green chili (Capsicum annuum) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Green chili pre-treated with chlorine water and then packaging in 0.3% perforated polypropylene packet resulted substantial reduction of weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, ß-carotene, moisture content, etc. Under this condition the retention of quality and shelf life of green chili could be extended up to 10 days at ambient condition as compared to non-treated and without packaging.

Keywords: Packaging systems, Chlorinations, Shelft life, Green chili.

Location: Postharvest Technology Division, Bangladesh Agricultural Research Institute.

Start Date: 00-00-0000

End Date: 00-00-0000

Program Area: Postharvest and Agro-processing

Commodity: Chilli

Objectives:

To evaluate the effect of packaging materials on the quality and shelf life of green chili using passive modification of modified atmosphere packaging system.

Methodology:

Freshly harvested green chili (Capsicum annuum) was collected from the producers' field. The green chilies were sorted out to remove the pest affected, over matured and damaged ones in the laboratory of Postharvest Technology Division, BARI, Gazipur. Then, the green chilies were washed with chlorine water. Chlorine water is achieved by adding 200 ppm sodium hypochlorite in clean water. Polypropylene of thickness 33 micron was used as packaging material and the packages were modified with different perforations (0.l %, 0.2%, 0.3%, and 0.4% perforation) to restrict the respiration of the chilies.

Treatments

T₁= Polypropylene packet with zero perforation,

T₂ = Polypropylene packet with 0.1 % perforation,

T₃= Polypropylene packet with 0.2% perforation,

T₄= Polypropylene packet with 0.3% perforation,

T ₅ = Polypropylene packet with 0.4% perforation,

T₆= Control (without packet),

The experiment was laid out in CRD with three replications. Each replication of the treatments consisted of 500 grams of green chilies. After packing, the chilies were stored in ambient temperature. Temperature and humidity were recorded and close observations were made to record the physicochemical parameters like moisture content, rotting/decay, marketability, vitamin C and ß- carotene of the green chili.

Source of Information: Bangladesh J. Agril. Res. 37(4): 729-736, December 2012, (ISSN 0258-7122)

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Green chili pre-treated with chlorine water and then packaging in 0.3% perforated polypropylene is the best for quality and shelf life for 10 days of storage at ambient temperature considering its physical appearance, marketable quality and change of physico-chemical parameters. Beyond this storage period, rotting and decay of the spices occurs rapidly, turn into red and shriveled and hence lose marketable quality.

Knowledge Management: Journal