Lactobacillus plantarum-Based Sustainable Biopreservation for Maintaining Postharvest Quality and Microbial Safety of Red Pepper (Capsicum annuum L.)

Çağlar Kaya

doi:10.15832/ankutbd.1871456

Lactobacillus plantarum-Based Sustainable Biopreservation for Maintaining Postharvest Quality and Microbial Safety of Red Pepper (Capsicum annuum L.)

Abstract

.This study evaluated the effects of Lactobacillus plantarum (ATCC 8014) on the postharvest quality of red pepper (Capsicum annuum L. cv. ‘Kapya’). Fruits were treated with suspensions of L. plantarum at 106 CFU mL-1 (LP1), 108 CFU mL-1 (LP2), or sterile water (control), and stored at 8 ± 1 °C and 90-95% relative humidity for 21 days. Physical quality attributes were significantly improved by bacterial treatments. By day 21, weight loss reached 15.6% in the control but was reduced to 10.5% in LP1 and 7.2% in LP2. Firmness decreased to 7.5 N in the control, while LP1 and LP2 maintained higher values of 9.2 N and 11.0 N, respectively. Color was also better preserved in treated fruits, especially under LP2, which maintained higher L*, chroma, and hue values. Chemical analyses confirmed a protective effect of L. plantarum. Ascorbic acid declined from 102 to 60 mg 100 g-1 FW in the control, whereas LP1 and LP2 retained 70 and 76 mg 100 g-1 FW, respectively. Total phenolic content decreased to 68 mg GAE 100 g⁻¹ FW in the control but remained at 76 (LP1) and 83 (LP2). Changes in soluble solids, titratable acidity, and pH were more moderate in treated fruits. The findings demonstrated that L. plantarum, particularly at higher concentrations, effectively maintained the physical, chemical, and microbiological quality of pepper during storage and can serve as a sustainable alternative to chemical preservatives.

Keywords

References

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Details

Primary Language

English

Subjects

Post Harvest Horticultural Technologies (Incl. Transportation and Storage), Horticultural Production (Other), Food Microbiology

Journal Section

Research Article

Authors

Çağlar Kaya ^*
0000-0002-7054-3081
Türkiye

Publication Date

October 12, 2026

Submission Date

January 25, 2026

Acceptance Date

April 5, 2026

Published in Issue

Year 2026 Volume: 32 Number: 4

DOI

https://doi.org/10.15832/ankutbd.1871456

IZ

https://izlik.org/JA82HX32AW

Cite

RIS / Bibtex

APA

Kaya, Ç. (2026). Lactobacillus plantarum-Based Sustainable Biopreservation for Maintaining Postharvest Quality and Microbial Safety of Red Pepper (Capsicum annuum L.). Journal of Agricultural Sciences, 32(4), 899-915. https://doi.org/10.15832/ankutbd.1871456

AMA

1.Kaya Ç. Lactobacillus plantarum-Based Sustainable Biopreservation for Maintaining Postharvest Quality and Microbial Safety of Red Pepper (Capsicum annuum L.). J Agr Sci-Tarim Bili. 2026;32(4):899-915. doi:10.15832/ankutbd.1871456

Chicago

Kaya, Çağlar. 2026. “Lactobacillus Plantarum-Based Sustainable Biopreservation for Maintaining Postharvest Quality and Microbial Safety of Red Pepper (Capsicum Annuum L.)”. Journal of Agricultural Sciences 32 (4): 899-915. https://doi.org/10.15832/ankutbd.1871456.

EndNote

Kaya Ç (October 1, 2026) Lactobacillus plantarum-Based Sustainable Biopreservation for Maintaining Postharvest Quality and Microbial Safety of Red Pepper (Capsicum annuum L.). Journal of Agricultural Sciences 32 4 899–915.

IEEE

[1]Ç. Kaya, “Lactobacillus plantarum-Based Sustainable Biopreservation for Maintaining Postharvest Quality and Microbial Safety of Red Pepper (Capsicum annuum L.)”, J Agr Sci-Tarim Bili, vol. 32, no. 4, pp. 899–915, Oct. 2026, doi: 10.15832/ankutbd.1871456.

ISNAD

Kaya, Çağlar. “Lactobacillus Plantarum-Based Sustainable Biopreservation for Maintaining Postharvest Quality and Microbial Safety of Red Pepper (Capsicum Annuum L.)”. Journal of Agricultural Sciences 32/4 (October 1, 2026): 899-915. https://doi.org/10.15832/ankutbd.1871456.

JAMA

1.Kaya Ç. Lactobacillus plantarum-Based Sustainable Biopreservation for Maintaining Postharvest Quality and Microbial Safety of Red Pepper (Capsicum annuum L.). J Agr Sci-Tarim Bili. 2026;32:899–915.

MLA

Kaya, Çağlar. “Lactobacillus Plantarum-Based Sustainable Biopreservation for Maintaining Postharvest Quality and Microbial Safety of Red Pepper (Capsicum Annuum L.)”. Journal of Agricultural Sciences, vol. 32, no. 4, Oct. 2026, pp. 899-15, doi:10.15832/ankutbd.1871456.

Vancouver

1.Çağlar Kaya. Lactobacillus plantarum-Based Sustainable Biopreservation for Maintaining Postharvest Quality and Microbial Safety of Red Pepper (Capsicum annuum L.). J Agr Sci-Tarim Bili. 2026 Oct. 1;32(4):899-915. doi:10.15832/ankutbd.1871456