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Biochemical changes occurring in fresh green chilli pepper fruits (Capsicum annuum L. cv KA2) during storage in polymeric films at different temperatures were determined. Packaging films; Low Density Polyethylene (LDPE) 35μm, Polypropylene (PP) 80μm and LDPE micro perforated 31.75μm were used to store fruits at 4.3°C and 10°C for four weeks and at 26-34°C (ambient) for nine days. Biochemical analysis of the film-stored fruits for changes in ascorbic acid, total carotenoids, total phenols, soluble solids and titratable acidity were carried out before and after storage. Ascorbic acid in the fruits significantly (p<0.05) decreased at both low (4.3°C and 10°C) and ambient (26-32°C) storage temperatures. Carotenoids and titratable acidity increased at all the storage temperatures while total phenols decreased at low temperature but increased at ambient temperature. Soluble solids generally increased at low temperature but remained stable at ambient temperature. These results suggest that biochemical changes occur during the storage of chilli pepper fruits in polymeric films at both low and ambient storage temperatures.
Article Citation:
Edusei VO and Ofosu-Anim J.
Biochemical changes in green chilli pepper fruits during storage in polymeric films.
Journal of Research in Agriculture (2013) 2(2): 187-192.
Full Text:
http://jagri.info/documents/AG0050.pdf
Titre original
Biochemical Changes in Green Chilli Pepper Fruits During storage in polymeric films
Biochemical changes occurring in fresh green chilli pepper fruits (Capsicum annuum L. cv KA2) during storage in polymeric films at different temperatures were determined. Packaging films; Low Density Polyethylene (LDPE) 35μm, Polypropylene (PP) 80μm and LDPE micro perforated 31.75μm were used to store fruits at 4.3°C and 10°C for four weeks and at 26-34°C (ambient) for nine days. Biochemical analysis of the film-stored fruits for changes in ascorbic acid, total carotenoids, total phenols, soluble solids and titratable acidity were carried out before and after storage. Ascorbic acid in the fruits significantly (p<0.05) decreased at both low (4.3°C and 10°C) and ambient (26-32°C) storage temperatures. Carotenoids and titratable acidity increased at all the storage temperatures while total phenols decreased at low temperature but increased at ambient temperature. Soluble solids generally increased at low temperature but remained stable at ambient temperature. These results suggest that biochemical changes occur during the storage of chilli pepper fruits in polymeric films at both low and ambient storage temperatures.
Article Citation:
Edusei VO and Ofosu-Anim J.
Biochemical changes in green chilli pepper fruits during storage in polymeric films.
Journal of Research in Agriculture (2013) 2(2): 187-192.
Full Text:
http://jagri.info/documents/AG0050.pdf
Biochemical changes occurring in fresh green chilli pepper fruits (Capsicum annuum L. cv KA2) during storage in polymeric films at different temperatures were determined. Packaging films; Low Density Polyethylene (LDPE) 35μm, Polypropylene (PP) 80μm and LDPE micro perforated 31.75μm were used to store fruits at 4.3°C and 10°C for four weeks and at 26-34°C (ambient) for nine days. Biochemical analysis of the film-stored fruits for changes in ascorbic acid, total carotenoids, total phenols, soluble solids and titratable acidity were carried out before and after storage. Ascorbic acid in the fruits significantly (p<0.05) decreased at both low (4.3°C and 10°C) and ambient (26-32°C) storage temperatures. Carotenoids and titratable acidity increased at all the storage temperatures while total phenols decreased at low temperature but increased at ambient temperature. Soluble solids generally increased at low temperature but remained stable at ambient temperature. These results suggest that biochemical changes occur during the storage of chilli pepper fruits in polymeric films at both low and ambient storage temperatures.
Article Citation:
Edusei VO and Ofosu-Anim J.
Biochemical changes in green chilli pepper fruits during storage in polymeric films.
Journal of Research in Agriculture (2013) 2(2): 187-192.
Full Text:
http://jagri.info/documents/AG0050.pdf
Biochemical changes in green chilli pepper fruits during
storage in polymeric films
Keywords: Chilli pepper, fruits, film, packaging, storage, temperature ABSTRACT:
Biochemical changes occurring in fresh green chilli pepper fruits (Capsicum annuum L. cv KA2) during storage in polymeric films at different temperatures were determined. Packaging films; Low Density Polyethylene (LDPE) 35m, Polypropylene (PP) 80m and LDPE micro perforated 31.75m were used to store fruits at 4.3C and 10C for four weeks and at 26-34C (ambient) for nine days. Biochemical analysis of the film-stored fruits for changes in ascorbic acid, total carotenoids, total phenols, soluble solids and titratable acidity were carried out before and after storage. Ascorbic acid in the fruits significantly (p<0.05) decreased at both low (4.3C and 10C) and ambient (26-32C) storage temperatures. Carotenoids and titratable acidity increased at all the storage temperatures while total phenols decreased at low temperature but increased at ambient temperature. Soluble solids generally increased at low temperature but remained stable at ambient temperature. These results suggest that biochemical changes occur during the storage of chilli pepper fruits in polymeric films at both low and ambient storage temperatures. 187-192 | JRA | 2013 | Vol 2 | No 2 This article is governed by the Creative Commons Attribution License (http://creativecommons.org/ licenses/by/2.0), which gives permission for unrestricted use, non-commercial, distribution and reproduction in all medium, provided the original work is properly cited. www.jagri.info Journal of Research in Agriculture An International Scientific Research Journal Authors: Edusei VO 1 and Ofosu-Anim J. 2
Institution: 1. Department of Energy Systems Engineering, School of Engineering, Koforidua Polytechnic. Ghana.
2. Department of Crop Science, College of Agriculture and Consumer Sciences, University of Ghana.
Corresponding author: Edusei VO.
Email:
Web Address: http://www.jagri.info/ documents/AG0050.pdf.
Dates: Received: 02 Aug 2013 Accepted: 12 Aug 2013 Published: 10 Sep 2013 Article Citation: Edusei VO and Ofosu-Anim J. Biochemical changes in green chilli pepper fruits during storage in polymeric films. Journal of Research in Agriculture (2013) 2(2): 187-192 Original Research Journal of Research in Agriculture J o u r n a l
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R e s e a r c h
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A g r i c u l t u r e
An International Scientific Research Journal
INTRODUCTION Peppers are an important source of nutrient in the human diet as they provide excellent supply of carotenoids, ascorbic acid and phenolic compounds which are important antioxidants (Marin et al., 2004). Antioxidants are beneficial because of their protective roles against multiple diseases such as cancer, anaemia, diabetics and cardiovascular diseases. The antioxidants perform their function by counteracting the oxidizing effects on lipids by scavenging highly reactive oxygen free radicals (Perucka and Materska, 2007). Levels of these beneficial compounds or nutrients can vary by genotype, growing conditions, maturity, handling and storage conditions (Howard et al., 2000). Storage condition has a vital role for the maintenance of the quality of fruits and vegetables before sale and consumption. Many compositional changes can occur during storage of vegetables that influence their appearance, texture and flavour and nutritional content. Some changes can be desirable, while others can be detrimental to the quality of the commodity (Kader, 1986; Maguire et al., 2004). Considerable efforts have been made to determine changes occurring in the main constituents during the storage of several agricultural products and, as a result, significant progress has been made in assessing and controlling nutritional quality (Tonelli et al., 1981). Storage temperature and packaging in polymeric films are important storage conditions that have been shown to affect biochemical composition. Ascorbic acid, chlorophyll, thiamin (vitamin B1), and riboflavin (vitamin B2) contents in bell peppers, green beans and spinach have been shown to be affected after storage in polymeric films at different temperature conditions (Watada et al., 1987). The objective of the study is to investigate some compositional changes (ascorbic acid, total carotenoids, total phenolic compounds, total soluble solids and titratable acidity) that occur during the storage of KA2 chilli pepper fruits in polymeric films at different temperatures.
MATERIALS AND METHODS Fresh green chilli pepper fruits (KA2) were obtained at their maturity stage (firm and mature green) from a commercial farm in the Greater Accra Region of Ghana and transported to the Food Processing and Engineering laboratory of the Food Research Institute, CSIR, Accra. Fruits were selected for the absence of defects, washed with tap water and then with sodium hypochlorite solution (150 ppm) for two minutes to reduce the microbial load. They were then carefully mopped with tissue paper to dry, weighed (70 g), packed and sealed in three different types of plastic films as treatments consisting of (i) Low Density Polyethylene (LDPE) (18 cm x 20 cm x 35 m), (ii) Polypropylene (PP) (17.5 cm x 24 cm x 80 m) and (iii) microperforated LDPE (17.5 cm x 24 x 31.75 m) bags. Fruits were stored in a refrigerator (AKAI-RF- ED14SR2G-China) at an average temperature of 4.3C and in a climatic chamber (BINDER KBF- GmbH, Germany) at 10C for four weeks and also at ambient temperature (26-34C) for nine days on a bench under a shed in a completely randomized resign with three replications. Data on ascorbic acid content, total carotenoids, total phenolic compounds soluble solids and titratable acidity were subjected to analysis of variance (ANOVA) and means were compared using least significant difference (LSD) at 5%. Ascorbic acid Ascorbic acid content was quantitatively determined at the beginning and end of the storage period using 2, 6-dichloroindophenol-dye method (AOAC, 1990). 0.05 g 2, 6-dichloroindophenol dye was dissolved in 100 cm 3 of distilled water. Standard solution of ascorbic acid was prepared by dissolving 0.2 g of pure ascorbic acid in 1000 cm 3 of distilled water. The indophenol solution was titrated against 10 cm 3 of the 188 Journal of Research in Agriculture (2013) 2(2): 187-192 Edusei and Ofosu-Anim, 2013 standard ascorbic acid solution in a conical flask until the indophenol dye changed from violet to rose pink and the average titre value was recorded. Chilli pepper, 10 g fruit sample, was then macerated in 100 cm 3 distilled water using a commercial blender and filtered. Then 25 cm 3 of 20% metaphosphoric acid was added to the juice for stability and titrated with the standard 2, 6-dichloroindophenol solution until the colour changed from violet to rose pink and the average titre value was recorded. Ascorbic acid content of the juice was determined on equivalent basis as follows: Total carotenoids total phenolic compounds The total carotenoids and total phenolic compounds were determined by the chlorophyll II determination (US10200H) method (PerkinElmer, Inc. USA) using PerkinElmer Lamda 850 UV Spectrophotometer. A one gram sub-sample pepper fruit was ground using a mortar and pestle and the pigments were extracted using 50 cm 3 of 96% methanol. The filtrate was sieved into a beaker using a cheese cloth and the was volume recorded. The filtrate was poured into a 50 cm 3 falcon tube and centrifuged at a spin of 2500 rpm for 10 minutes. Total carotenoids were estimated by taking the absorbance at 480 nm, 630 nm, 647 nm, 664 nm, 665 nm and 700 nm and expressed as g/100 g fresh weight equivalent of total carotenoid and total phenols. Total Soluble Solids Total soluble solids were determined before and after storage by taking representative juice of each sample onto the glass of a handheld refractometer (RB 32 Hanna Instruments). The refractometer readings were recorded from the internal scale through viewing in the eyepiece at room temperature (Mitcham et al., 1996). Titratable Acidity Fifty (50) grams of the pepper fruits were macerated in 50 cm 3 of distilled water and filtered. Ten (10) cubic centimeters of the juice were diluted with 100 cm 3 of distilled water and titrated against 0.1MNaOH using phenolphthalein as indicator. The volume (in cubic centimeters) of NaOH required was used to calculate the Titratable acidity (TA). The TA was expressed as percent citric acid and was calculated as follows: [Acid milliequivalent (meq) factor for the predominant organic acid (citric) in pepper fruit] (Mitcham et al., 1996)
RESULTS AND DISCUSSION Ascorbic acid In general, there were decreases in ascorbic acid (AsA) content at all storage temperatures compared to the initial ascorbic acid content (Tables 1 and 2). The decrease was significantly (p<0.05) low in fruits packed in polyethylene (PE) film at 10C than at 4.3C. There were 4% reduction at 4.3C and 56% loss at 10C after 28 days of storage in the PE packed fruits (Table 1). At ambient (26-34C) storage temperature, there was 24% average reduction in AsA content after nine days of storage with the fruits in microperforated film having significantly (p<0.05) low reduction in As levels. (Table 2). Adisa (1986) observed that, fruits and vegetables generally show a gradual decrease in AsA content as the storage temperature or duration increases. Wang (1977) also reported that storage for six days in CO 2 -enriched atmospheres resulted in a reduction in AsA content of sweet pepper kept at 13C. Therefore, the reduced O 2 level coupled with the elevated CO 2 level as a result of passive modified atmosphere in the packaging films might have caused the reduction in AsA content. Lee and Kader, (2000) suggested that temperature management after harvest is an important factor to retain the vitamin C (ascorbic acid) content of fruits and vegetables and AsA losses increase at high temperatures and with long storage periods. Journal of Research in Agriculture (2013) 2(2): 187-192 189 Edusei and Ofosu-Anim, 2013 TA= ml NaOH x M (NaOH) x acid meq. Factor x 100 Average Titre value of pure Ascorbic Acid Weight of pure Ascorbic Acid Weight of Ascorbic Acid in Fresh Pepper Average Titre value of Pepper juice =
Total carotenoids Generally, there was increase in total carotenoids at the end of the storage periods. The average total carotenoids in the film-packed chilli pepper fruits recorded 15% and 21% increase at 4.3C and 10C respectively (Table 1), while that at ambient (26-34C) storage temperature increased by 7.5% (Table 2). Carotenoid biosynthesis or chlorophyll degradation can cause the disappearance of chlorophylls and the appearance of carotenoids leading to increased accumulation or increased appearance of carotenoids. Carrillo-Lopez and Yahia (2009), reported that content of some carotenoids can increase from zero to high levels in a few days as a consequence of maturation and ripening. Adequate modified atmospheres (MA) and controlled atmospheres (CA), especially atmospheres with low concentrations of oxygen, are known to maintain carotenoids and reduce their losses (Yahia, 2009). Total phenols The average total phenols in the film-packed fruits decreased at 4.3C and 10C after 28 days while there was slight increase at 26-34C after 9 days (Tables 1 and 2). The synthesis of phenolic compounds occurs during storage (Yang et al., 2011). However, when the storage time is prolonged, the oxidization of phenolic compounds becomes the major trend and phenolic compounds decrease in cell (Yang et al., 2011, Toor and Savage, 2006). A decrease of polyphenols were observed in bell pepper, in which about 50% of polyphenols were lost after 30 days of storage at 3C (Fratianni et al., 2010). Total soluble solids Total soluble solids (TSS) increased in the film- packed chilli pepper fruit at low temperature (4.3C and 10C) Polypropylene packed fruits at 10C had significantly (p<0.05) high TSS. However the levels remained stable at ambient (26-34C) temperature 190 Journal of Research in Agriculture (2013) 2(2): 187-192 Edusei and Ofosu-Anim, 2013 Table 2. Changes in ascorbic acid, total carotenoids, total phenols, total soluble solids and titratable acidity in polymeric film-stored chilli pepper fruits after 9 days at 26-34C Storage Condition Ascorbic Acid (mg/100gFW) Total carotenoids (g/100gFW) Total phenols (g/100gFW) Total Soluble Solids (%Brix) Titratable acidity (%) Initial 6.9 0.074 0.029 2.0 0.78 26-34C(Ambient) PE 5.2 0.077 0.031 2.0 1.19 PP 4.8 0.094 0.038 2.0 1.07 MP 5.8 0.079 0.032 2.0 1.12 LSD(0.05) 0.1 0.001 0.001 - 0.05 PE, PP and MP represent polyethylene, polypropylene and microperforated polyethylene films, respectively Table 1. Changes in ascorbic acid, total carotenoids and total phenols, soluble solute and titratable acidity in polymeric film-stored chilli pepper fruits after 28 days at 4.3C and 10C. Storage Condition Ascorbic Acid (mg/100gFW) Total carotenoids (g/100gFW) Total phenols (g/100gFW) Total Soluble Solids (%Brix) Titratable acidity (%) Initial 5.0 0.060 0.036 2.0 0.73 4.3C PE 4.8 0.085 0.034 2.8 1.21 PP 3.6 0.073 0.031 2.4 1.08 MP 3.2 0.051 0.022 3.0 1.45 10C PE 2.2 0.055 0.022 2.2 1.15 PP 4.8 0.072 0.042 3.2 1.12 MP 4.1 0.092 0.035 1.9 0.89 LSD(0.05) 0.1 0.000 0.000 0.1 0.01 PE, PP and MP represent polyethylene, polypropylene and microperforated polyethylene films, respectively (Tables 1 and 2).Gonzalez-Aguilar and Tiznado (1993), Ozden and Bayindirli (2002) have investigated changes in TSS that occur during the storage of pepper and observed increases. Titratable acidity Titratable acidity (TA) increased at the end of storage period at both low and ambient temperatures (Tables 1 and 2). Kays (1997) has observed that TA is closely linked to the level of organic acids in fruits and vegetables as organic acids exist as free acids, anions (malate), combined as salt (potassium bitartarte) and esters such as isopentyle acetate. Sourness is determined by the concentrations of the predominant organic acids. Fruits and vegetables with very low levels of organic acids may therefore lack characteristic flavour (taste) (Kader, 2008).
CONCLUSION Storage of chilli pepper fruits in polymeric films at low temperatures (4.3C and 10C) resulted in increased levels of total carotenoids, total soluble solids and titratable acidity while ascorbic acid and total phenol levels slightly decreased. At ambient (26-34C) storage temperature there were increase in total carotenoids, total phenols and titratable acidity. However, levels of ascorbic acid and total phenols slightly decreased while soluble solids remained stable in the chilli pepper fruits. These results suggest that biochemical changes occur during the storage of chilli pepper fruits in polymeric films at both low and ambient storage temperatures. Efforts can therefore be targeted at postharvest management techniques that assure biochemical and for that matter nutritional stability particularly in ascorbic acid and in effect maintain the quality of the fruits.
ACKNOWLEDGEMENTS The authors wish to thank Mr. Singh of Poly Products Ghana Ltd and Dr. Mark Opoku-Adusei for assistance in obtaining polypropylene and microperforated polyethylene films respectively.
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