Effect of edible coating based on chitosan on post-harvest quality of green bell pepper

Abstract:

Post-harvest losses in bell pepper exceed 30% in Brazil’s highland regions, primarily because of rapid moisture loss, softening, and microbial decay during ambient storage. This research investigated the effect of chitosan-based edible coatings at four concentrations (0.5%, 1.0%, 1.5%, and 2.0%) on the post-harvest quality of green bell pepper (Capsicum annuum L. cv. California Wonder) stored at 25 ± 2 °C for 20 days. Coated and uncoated fruits were evaluated at 4-day intervals for weight loss, firmness, colour change, Total Soluble Solids (TSS), titratable acidity, ascorbic acid content, and microbial load. The 1.5% chitosan coating delivered the best overall performance: weight loss was restricted to 13.2% at day 20 (vs. 31.4% in control), firmness retention was 77% of initial value, and ascorbic acid degradation was slowed by 38%. Coating at 2.0% showed slightly inferior gas-exchange properties, resulting in off-flavour development by day 16. The 1.5% chitosan coating effectively extended the marketable shelf life of green bell pepper from 8 to 16 days under ambient conditions.