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Delaying of quality losses in pepper by capsaicin treatment during storage

Year 2024, , 87 - 98, 05.07.2024
https://doi.org/10.29278/azd.1453591

Abstract

Objective: In study, the effect of capsaicin treatments on postharvest quality of capia pepper cv. Bellisa RZ F1 (35-508) (Capsicum annuum) during storage was investigated.
Materials and Methods: The pepper fruits, which were harvested at the optimum stage, were transported to the laboratory immediately. The uniform fruit, reflecting the characteristics of variety, were selected and pre-cooled. After pre-cooling, the fruit were divided into 4 groups for treatments. Peppers were immersed in a solution containing 0.1, 0.5 and 1 µL L-1 capsaicin and distilled water (control) for 1 minute. After dipping, all peppers were kept at 12 ±1 ºC for 30 minutes to remove excess water and placed in modified atmosphere bags. All treated fruit were stored at 8±1 °C and 90±5% relative humidity for 6 weeks and plus 2 day at room conditions (20±1 °C and 60±5% relative humidity). Weight loss, fruit firmness, TSS, TA, respiration rate, gas composition in MAP, skin color, and sensory quality of peppers were determined during cold storage and shelf life.
Results: Capsaicin treatments were, in general, more effective in reducing the weight loss and respiration rate, and preserving fruit firmness, acidity and sensory quality of peppers compared to the control group.
The best result in terms of these quality characteristics, except for titratable acidity, was obtained from the 0.1 µL L-1 treatment.
Conclusion: It has been observed that capsaicin treatments may be promising tool for delaying quality losses of pepper and similar products during storage when the appropriate dose and duration are selected. It was determined that the capia pepper cv. Bellisa RZ F1 (35-508) treated with 0.1 µL L-1 capsaicin could be stored for 28 days in MAP under this conditions.

Project Number

2020-BTAP1-0066

References

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  • Barbosa, C., Machado, T. B., Alves, M. R., & Oliveira, M. B. P. (2020). Fresh-cut bell peppers in modified atmosphere packaging: Improving shelf life to answer food security concerns. Molecules, 25(10), 2323. https://doi.org/10.3390/molecules25102323
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  • Fallik, E., Grinberg, S., Alkalai, S., Yekutieli, O., Wiseblum, A., Regev, R., Beres, H., & Bar-Lev, E. (1999). A unique rapid hot water treatment to improve storage quality of sweet pepper. Postharvest Biology and Technology, 15(1), 25-32. https://doi.org/10.1016/S0925-5214(98)00066-0
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  • Ghasemnezhad, M., Sherafati, M., & Payvast, G. A. (2011). Variation in phenolic compounds, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two different harvest times. Journal of Functional Foods, 3(1), 44-49. https://doi.org/10.1016/j.jff.2011.02.002
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Kapsaisin uygulamasıyla biberde depolama sırasında kalite kayıplarının geciktirilmesi

Year 2024, , 87 - 98, 05.07.2024
https://doi.org/10.29278/azd.1453591

Abstract

Amaç: Bu çalışmada, Bellisa RZ F1 (35-508) kapya biber (Capsicum annuum) çeşidinde kapsaisin uygulamalarının depolama boyunca meyve kalitesi üzerine etkisi araştırılmıştır.
Materyal ve Yöntem: Optimum aşamada derilen biber meyveleri hemen laboratuvara nakledilmiştir. Çeşit özelliklerini yansıtan üniform ve kaliteli biberler seçilerek ön soğutmaya tabi tutulmuştur. Ön soğutmadan sonra meyveler uygulamalar için 4 gruba ayrılmıştır. Biberler 0.1, 0.5 ve 1 µL L-1 kapsaisin içeren çözeltiye ve saf suya (kontrol) 1 dk süre ile daldırılmıştır. Daldırma işleminden sonra tüm biberler fazla suyun uzaklaştırılması için 30 dakika 12 ±1 ºC sıcaklıkta bekletilmiş ve modifiye atmosfer poşetlerine yerleştirilmiştir. Uygulama yapılan tüm meyveler 8±1 °C ve % 90±5 oransal nemde 6 hafta ve her 7 günün sonunda artı 2 gün oda koşullarında (20±1 °C ve % 60±5 oransal nem) depolanmıştır. Biberlerde ağırlık kaybı, meyve sertliği, suda çözünebilir kuru madde, titre edilebilir asitlik, solunum hızı, poşet içi gaz bilesimi, kabuk rengi ve duyusal kalite özelliği soğukta depolama ve raf ömrü süresince belirlenmiştir.
Araştırma bulguları: Kapsaisin uygulamalarının genel olarak biberlerde ağırlık kaybı ile solunum hızını azaltmada ve meyve sertliğini, asitlik ve duyusal kaliteyi korumada kontrol grubuna göre daha etkili olduğu görülmüştür. Titre edilebilir asitlik hariç belirtilen kalite özellikleri bakımından en iyi sonuç 0.1 µL L-1 uygulamasından elde edilmiştir.
Sonuç: Kapsaisin uygulamalarının uygun doz ve süre seçildiğinde biber ve benzeri ürünlerin depolanması sırasında kalite kayıplarının geciktirilmesinde ümitvar olabileceği görülmüştür. 0.1 µL L-1 kapsaisin uygulanmış Bellisa RZ F1 (35-508) kapya biber çeşidinin, MAP içerisinde belirtilen koşullarda 28 gün depolanabileceği belirlenmiştir.

Supporting Institution

Isparta Uygulamalı Bilimler Üniversitesi

Project Number

2020-BTAP1-0066

Thanks

Bu çalışma Isparta Uygulamalı Bilimler Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimince (Proje No: 2020-BTAP1-0066) desteklenmiştir.

References

  • Altıkardeş, E., Koyuncu, M. A., & Erbaş, D. (2018). Hıyarlarda salisilik asit uygulaması ile depolama süresinin uzatılması ve kalite kayıplarının azaltılması. Akademik Ziraat Dergisi, 7(2), 143-150. http://dx.doi.org/10.29278/azd.476188
  • Alwi, N. A., & Ali, A. (2015). Dose-dependent effect of ozone fumigation on physiological characteristics, ascorbic acid content and disease development on bell pepper (Capsicum annuum L.) during storage. Food and Bioprocess Technology, 8, 558-566. https://doi.org/10.1007/s11947-014-1419-2
  • Arabacı, Ç. (2015). Kapsaisinin biberde (Capsicum annuum L.) çimlenme, çıkış ve bitki gelişimine etkisi. (Yayımlanmamış yüksek lisans tezi). Namık Kemal Üniversitesi, Fen Bilimleri Enstitüsü, Bahçe Bitkileri Anabilim Dalı, Tekirdağ.
  • Arın, L. (2018). Kapsaisin ve tarımda kullanımı. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 8(4), 21-27. https://doi.org/10.21597/jist.409273
  • Aza-González, C., Núñez-Palenius, H. G., & Ochoa-Alejo, N. (2011). Molecular biology of capsaicinoid biosynthesis in chili pepper (Capsicum spp.). Plant Cell Reports, 30, 695-706. https://doi.org/10.1007/s00299-010-0968-8
  • Barbosa, C., Machado, T. B., Alves, M. R., & Oliveira, M. B. P. (2020). Fresh-cut bell peppers in modified atmosphere packaging: Improving shelf life to answer food security concerns. Molecules, 25(10), 2323. https://doi.org/10.3390/molecules25102323
  • Bozkurt, S. B. (2019). Kapya tipi biber (Capsicum annuum L. cv. Kapya) yetiştiriciliğinde kullanılan organik gübrelerin bitki gelişimi ve meyve kalitesi üzerine etkileri. (Yayımlanmamış yüksek lisans tezi). Bursa Uludağ Üniversitesi, Fen Bilimleri Enstitüsü, Bahçe Bitkileri Anabilim Dalı, Bursa.
  • Cerit, İ. (2015). Kırmızı biberin (Capsicum annuum L.) fonksiyonel ve mikrobiyal özellikleri üzerine modifiye atmosferde paketlemenin etkisi. (Yayımlanmamış yüksek lisans tezi). Sakarya Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Sakarya.
  • Chen, J., Hu, Y., Wang, J., Hu, H., & Cui, H. (2016). Combined effect of ozone treatment and modified atmosphere packaging on antioxidant defense system of fresh‐cut green peppers. Journal of Food Processing and Preservation, 40(5), 1145-1150. https://doi.org/10.1111/jfpp.12695
  • Chitravathi, K., Chauhan, O. P., & Raju, P. S. (2015). Influence of modified atmosphere packaging on shelf-life of green chillies (Capsicum annuum L.). Food Packaging and Shelf Life, 4, 1-9. https://doi.org/10.1016/j.fpsl.2015.02.001
  • Crombie, L. (1999). Natural product chemistry and its part in the defence against insects and fungi in agriculture. Pesticide Science, 55(8), 761-774. https://doi.org/10.1002/(SICI)1096-9063(199908)55:8<761::AID-PS26>3.0.CO;2-2open_in_newISSN
  • da Silva Dias, J. C. (2022). Nutritional quality and health benefits of vegetables. Emerging Trends in Disease and Health Research, 4, 7-35. https://doi.org/10.9734/bpi/etdhr/v4/15660D
  • Díaz, J., Pomar, F., Bernal, A., & Merino, F. (2004). Peroxidases and the metabolism of capsaicin in Capsicum annuum L. Phytochemistry Reviews, 3, 141-157. https://doi.org/10.1023/B:PHYT.0000047801.41574.6e
  • Echeverría, G., Graell, J., Lara, I., & López, M. L. (2008). Physicochemical measurements in ‘Mondial Gala®’ apples stored at different atmospheres: Influence on consumer acceptability. Postharvest Biology and Technology, 50(2-3), 135-144. https://doi.org/10.1016/j.postharvbio.2008.05.002
  • Erbaş, D., & Koyuncu, M. A. (2016). 1-metilsiklopropen uygulamasının Angeleno erik çeşidinin depolanma süresi ve kalitesi üzerine etkileri. Ege Üniversitesi Ziraat Fakültesi Dergisi, 53(1), 43-50. Erişim adresi https://dergipark.org.tr/en/pub/zfdergi/issue/17213/179871
  • Erdoğmuş, A. Ö. (2015). Kapya biberinde bazı hasat sonrası uygulamaların depolama kalitesine etkileri. (Yayımlanmamış yüksek lisans tezi). Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Bahçe Bitkileri Anabilim Dalı, Çanakkale.
  • Estrada, B., Bernal, M. A., Díaz, J., Pomar, F., & Merino, F. (2002). Capsaicinoids in vegetative organs of Capsicum annuum L. in relation to fruiting. Journal of Agricultural and Food Chemistry, 50(5), 1188-1191. https://doi.org/10.1021/jf011270j
  • Fallik, E., Grinberg, S., Alkalai, S., Yekutieli, O., Wiseblum, A., Regev, R., Beres, H., & Bar-Lev, E. (1999). A unique rapid hot water treatment to improve storage quality of sweet pepper. Postharvest Biology and Technology, 15(1), 25-32. https://doi.org/10.1016/S0925-5214(98)00066-0
  • FAO, (2024, Şubat). Food and agriculture organization corporate statistical database. Erişim adresi http://www.fao.org/faostat/en/#data/QC
  • Frans, M., Aerts, R., Ceusters, N., Luca, S., & Ceusters, J. (2021). Possibilities of modified atmosphere packaging to prevent the occurrence of internal fruit rot in bell pepper fruit (Capsicum annuum) caused by Fusarium spp. Postharvest Biology and Technology, 178, 111545. https://doi.org/10.1016/j.postharvbio.2021.111545
  • Ghasemnezhad, M., Sherafati, M., & Payvast, G. A. (2011). Variation in phenolic compounds, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two different harvest times. Journal of Functional Foods, 3(1), 44-49. https://doi.org/10.1016/j.jff.2011.02.002
  • Kaynaş, K. & Özelkök, İ. S. (2018). Kandil dolma biber çeşidinin modifiye ve kontrollü atmosfer koşullarında depolanma olanağı. Meyve Bilimi, 5(2), 49-56. Erişim adresi https://dergipark.org.tr/en/pub/meyve/issue/42420/478630
  • Kraikruan, W., Sangchote, S., & Sukprakarn, S. (2008). Effect of capsaicin on germination of Colletotrichum capsici conidia. Agriculture and Natural Resources, 42(3), 417-422. Erişim adresi https://www.thaiscience.info/journals/Article/TKJN/10471600.pdf
  • Kumar, N., Ojha, A., Upadhyay, A., Singh, R., & Kumar, S. (2021). Effect of active chitosan-pullulan composite edible coating enrich with pomegranate peel extract on the storage quality of green bell pepper. LWT - Food Science and Technology, 138, 110435. https://doi.org/10.1016/j.lwt.2020.110435
  • Lim, C. S., Kang, S. M., Cho, J. L., & Gross, K. C. (2009). Antioxidizing enzyme activities in chilling-sensitive and chilling-tolerant pepper fruit as affected by stage of ripeness and storage temperature. Journal of the American Society for Horticultural Science, 134(1), 156-163. https://doi.org/10.21273/JASHS.134.1.156
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There are 44 citations in total.

Details

Primary Language Turkish
Subjects Post Harvest Horticultural Technologies (Incl. Transportation and Storage)
Journal Section Makaleler
Authors

Derya Erbaş 0000-0001-5675-3907

Mehmet Ali Koyuncu 0000-0003-4449-6709

Project Number 2020-BTAP1-0066
Publication Date July 5, 2024
Submission Date March 18, 2024
Acceptance Date June 26, 2024
Published in Issue Year 2024

Cite

APA Erbaş, D., & Koyuncu, M. A. (2024). Kapsaisin uygulamasıyla biberde depolama sırasında kalite kayıplarının geciktirilmesi. Akademik Ziraat Dergisi, 13(1), 87-98. https://doi.org/10.29278/azd.1453591