Effects of Calcium and Uv-C Treatments on Physical and Biochemical Quality Attributes of Pepper Throughout Cold Storage

Abstract

Effects of pre-harvest calcium chloride and post-harvest UV-C (200-280 nm ultraviolet light) treatments on pepper fruits (Capsicum annuum L. cv. Mertcan F1) were investigated in this study. Calcium treatments usually delay softening in horticultural crops. UV-C treatments prevent decay on fruit surface. However, instead of these physical attributes, changes in the chemical composition of fruit were investigated in this study. Experimental treatments were arranged as control (without any treatments), UV-C, Ca and Ca + UV-C. Treated fruits were stored in a cold storage at 0 degrees C and 95% relative humidity for 10 days. Samples were taken in every 2 days of the storage and pH, titratable acidity (TA), soluble solids content (SSC), color change, total phenolic content (TPC) and total antioxidant capacity (TAC) were determined. All experimental treatments all increased SSC, titratable acidity, total phenolic content and total antioxidant capacity. Particularly, treatments containing Ca yielded the greatest increases in SSC and titratable acidity. UV-C + Ca treatment preserved the color intensity (chroma - C) the best (32.85). Total phenolic content and total antioxidant capacity had the least change with UV-C treatment. UV-C + Ca was recommended as the best treatment keeping quality attributes of 'cv. Mertcan F1' pepper throughout the cold storage for 10 days. Such 10-day extension is a significant criterion for pepper storage and marketing.