Effect of low oxygen and high carbon dioxide concentrations in storage environmental on the quality of fresh chilli

  • Phạm Anh Tuấn
  • Vũ Thị Nga

Abstract

The objective of this study was to investigate single factor that the effect of lower oxygen and higher carbon dioxide concentrations than environmental conditions on the variations of physiological and biochemical of chillis during storage. Nine experiments were conducted on laboratory equipment system, controlled by an atmosphere chamber consisting of nine independently adjusted parameters such as: levels of oxygen, carbon dioxide concentration, temperature and hunudity of the corresponding accuracy of ± 0.5 %, ± 0.5 %, ± 0.5 °C, ±2 %. Four among those nine experiments were conducted at low oxygen concentrations (2 ^,4 %, 6 %, s %), other four experiments were performed at high carbon dioxide concentrations {2 %, 4 %, 6 %, 8 %) and the remained experiment was presented in no adjusted environment as a control. All experiments were stored at 10 °C temperature and 90 % humidity. The weight of 3000 g per sample was pre-processed and treated at the same conditions and was stored during 24 days and was tested one day per 8 days. The quality change of chilli was evaluated through biochemical indicators including total sugar content (%), total organic acid (%), vitamin c (mg/ kg) and sensory quality (points) .The results showed that the range of concentration of oxygen from 2 to 4 % or the range of concentration of carbon dioxide from 3 to 6 % had positive effects to the ability to inhibit agmg and extend the shelf-life of chillis.

 

điểm /   đánh giá
Published
2017-09-29
Section
Articles