J Sci Food Agric 1996,70, 115-119

Extension of Postharvest Life of Bell Peppers

with Low Oxwen
Yaguang Luo* and Loretta J Mikitzelf
Department of Horticulture and Landscape Architecture, Washington State University, Pullman, WA
99164-6414, USA
(Received 13 March 1995; revised version received 8 July 1995; accepted 16 August 1995)

Abstract: Green bell peppers (Capsicum annum L cv California Wonder) were

stored in oxygen/nitrogen mixtures at 10, 30, 50, 70 and 210 (air) ml 0, litre-'
for 4 weeks at 10°C. Decay, weight loss, colour, titratable acidity and soluble
solids contents, internal CO, and ethylene were evaluated. After 2 weeks, 33%
of the air-stored peppers had decayed while only 9% of those stored in 10 ml
litre-' 0, had decayed. The benefit of 10 ml litre-' 0, in reducing decay con-
tinued through 4 weeks of storage. The 30 and 50 ml litre-' 0, atmospheres
slightly reduced decay for a short time while the incidence of decay in 70 ml
' '
litre- 0,was not different from the control. Peppers stored in 10 ml litre- 0,
had significantly lower internal CO, than the air control and other low 0, treat-
ments. A slower decrease in green colour of peppers stored in low 0, indicates a
retardation of colour change by low 0, treatments during storage. Low respir-
ation and ethylene synthesis rates may be the primary factors in quality reten-
tion.

Key words: colour, decay, weight loss, green bell peppers, low oxygen storage.

INTRODUCTION
Benefits of controlled atmosphere (CA) or modified
atmosphere storage for various fresh fruits and veger-
ables has long been recognised (Kidd and West 1933).
It is well known that atmospheres with reduced 0,
and/or elevated CO, levels can reduce respiration rate
and ethylene synthesis, reduce firmness loss and delay
senescence (Lebermann et a1 1968; Kader et a1 1975;
Isenberg 1979).
Green bell peppers are a perishable vegetable not
suitable for long-term storage. The successful storage of
peppers may be possible with CA. Use of CA storage
for green bell peppers has been reported with conflict-
ing results (Pantastico et a1 1970; Wang 1977; Hughes
et al 1981; Rahman et a1 1993). Pantastico et al (1970)
found that storage life of bell peppers was doubled at
8.9"C when peppers were held in 5% 0, and 10% CO, .
However, Hughes et a1 (1981) and Greidanus and
Schouten (1975) reported that at 7-8"C, various CA
* Present address : Biological Systems Engineering, Washing-
ton State University, Pullman, WA 99164-6120, USA.
t To whom correspondence should be addressed.
115
J Sci Food Agric 0022-5142/96/$09.00 0 1996 SCI. Printed in Great Britain
storage conditions did not increase the storage life and
increased weight loss compared with the air control.
Hughes et a1 (1981) also found that peppers stored in
2% 0, and 6% CO, had a higher decay rate than the
control stored in air. Low 0, (2-5%) and high CO, (up
to 20%) can alleviate chilling injury symptoms in chili
peppers and maintain quality for 30 days (Kader et a1
1975). Storage conditions with CO, concentrations
greater than 2% are not recommended for bell peppers
(Leshuk and Saltveit 1990). Storing bell peppers for as
little as 6 days in 20% CO, resulted in discoloration
and calyx senescence (Wang 1977). Low 0, (3%)
exacerbated the CO, effect and caused pitting and
scaling of the pod wall. This study evaluated quality of
peppers stored in 0, levels from 1 to 7% without addi-
tional C O , over a 4 week period.
EXPERIMENTAL
Freshly-harvested green bell peppers (Capsicum annum
L cv California Wonder) were obtained from a local
produce distribution centre. Uniform sized peppers free
of blemishes or defects were selected for storage.
116
Individual peppers were weighed, and placed on foam
trays (13 peppers per tray, 4 trays per chamber) in
180 litre plexiglass gas-tight chambers sealed with a
water moat to maintain humidity.
Chambers were maintained at 10°C. To rapidly
reduce the 0, in the chamber atmosphere, chambers
were flushed with nitrogen. Oxygen levels of 10, 30, 50
and 70 ml litre-' were established by mixing air with
nitrogen through microvalves at a total flow rate of
200 ml min-'. A control chamber (210 ml litre-' 0,)
was maintained with air at the same flow rate. Oxygen
levels in each chamber were monitored using a Taylor
Servomex Paramagnetic oxygen analyser. Internal
ethylene, CO, , percent and extent of decay, and weight
loss of the peppers were measured after 2 and 4 weeks
in storage. Soluble solids and titratable acidity were
measured prior to and after storage.
Decay and weight loss
Each pepper was inspected for signs of decay biweekly.
Those peppers showing decay were recorded and
removed from the chamber. Decay percentage was cal-
culated using the number of decayed peppers divided by
the total number of peppers per treatment. Extent of
decay was assessed based on the area of the decay and
microorganisms growing on that area. Peppers were
placed in one of seven categories: 0, no decay; 1, decay
limited to the stem end or decayed area was less than
1% of the fruit; 2, 1-15% decay; 3, 16-30'340 decay; 4,
31-45% decay; 5, 46-60% decay; 6, >6O% decay. The
number of peppers in each category was multiplied by
the value of that category (ie 0, 1, 2, 3, 4, 5 and 6).
Multiplied values were summarised and divided by the
total number of peppers per treatment to give the extent
of decay in each treatment. Weight loss was assessed on
the remaining sound peppers and recorded as percent-
age of initial weight.
Soluble solids and titratable acidity
Soluble solids were measured on eight peppers from
each treatment with a refractometer (Reichert ABBE
Mark I1 refractometer, Buffalo, NY, USA). Titratable
acidity was measured using eight peppers with a
Metrohm 672 Titraprocessor (Metrohm Ltd CH-9100
Herisau, Switzerland) and is expressed as g litre- '.
Colour
Surface colour of the peppers was measured with a
Minolta Chroma meter CR 200 (Minolta Camera Co
Ltd, Osaka 541, Japan). Three locations around the
equator of the fruit were measured. All the sound
peppers in each treatment were sampled.
Y Luo, L J Mikitzel
Internal ethylene, CO, and ethanol
After 2 and 4 weeks of storage, internal atmosphere of
two peppers from each replication (with a total of four
replications per treatment) was measured. Internal CO,
was also recorded after 24 h at 20°C following removal
from storage. Internal atmosphere of the peppers was
sampled by inserting the needle of a 1 ml gas-tight
syringe into the locular cavity of the fruit. After 5 min,
the content of ethylene was measured with a gas chro-
matograph (GC, Packard Instrument Co, Dowers
Grove, IL, USA) with a Porapak column
(40.6 cm x 0.16 cm id) and equipped with an FID with
nitrogen carrier gas at a flow rate of 30 ml min-', oven
temperature 60°C, injector temperature lOO"C, and
detector temperature 100°C. Internal CO, content of
the pepper cavity was measured with a Perkin-Elmer
G C with a 122 cm x 0.16 cm id Porapak QS column
(50/80 mesh) and TCD with helium carrier gas at a flow
rate of 40 ml min-'. The injector, column and detector
temperatures were 50, 50 and 100°C, respectively.
Ethanol was quantified by the method of Lidster et a1
(1985) at oven, injector and detector temperatures of
120, 150 and 15OoC, respectively. Amount of internal
ethylene, CO, and ethanol were calculated based upon
the peak height compared with standards.
Data were analysed with ANOVA and LSD using
GLM procedures of The Statistical Analysis System
Package. Percent data (weight loss and decay) were
analysed after arcsine transformation, then back trans-
formed for presentation.
RESULTS AND DISCUSSION
Decay and weight loss
After 2 weeks in storage, 10 ml litre-' 0, maintained
pepper quality better than the other atmospheres tested
(Fig 1). Of the peppers stored in 10 ml litre-' 0, for 2
weeks, 9% had decayed compared with 33% and 36%
of the peppers stored in air and 70 ml litre-' O,,
respectively (Fig 1A). Benefit of 10 ml litre-' 0, in
reducing decay continued through 4 weeks of storage
when the 10 mi litre-' 0,-stored peppers exhibited
approximately one-half of the decay of the air control.
Total number of sound peppers after 4 weeks in 10 ml
litre- ' 0, exceeded the total number of sound peppers
stored in air for only 2 weeks (data not shown). A
much more pronounced difference between 10 ml
litre-' 0, and the air control was observed when the
extent of decay was considered (Fig 1B). Peppers stored
in 10 ml litre-' 0, had decayed only around the stem-
end area or had very small lesions on the ovary wall,
while peppers in air decayed severely. A storage atmo-
'
sphere of 30 ml litre- 0, also resulted in a reduction
in decay for a short period. Peppers in the 30 ml litre- '
Bell pepper low oxygen storage 117

After 4 weeks in storage, all the peppers looked very

fresh, no wrinkles or shrinkage was noticed, indicating
that the humidity was adequate in the storage cham-
bers.

Soluble solids and titratable acidity

L
Soluble solids of the peppers did not change after 4
c 0.6
weeks in storage (Table 1). An increase in titratable
i$ 0.4
acidity was observed in the 10 ml litre-' 0, and air
control samples only (Table 1).
0.2

nn
Ic
10 30 50 70 210
Storage atmosphere (ml litre-1 0 2 )
Fig 1. (A) Decay percentage, (B) decay extent and (C) weight
loss of green bell peppers stored in 10, 30, 50 70 and 210 ml
litre-' oxygen at 10°C for 2 and 4 weeks. Error bars represent
the standard error of the mean.
0, chamber had less extent of decay than those in
70 ml litre-' 0, and air after 2 weeks in storage.
However, the decay reduction observed after 2 weeks in
30 ml litre-' 0, diminished after 4 weeks in storage.
Decay percentage and extent of peppers held in 50 ml
litre-' 0, for 4 weeks were similar to the air control.
With time in storage, all peppers lost weight (Fig 1C).
There were no differences in weight loss among the low
0, treatments. Slightly higher weight loss occurred in
the air control samples after 4 weeks in storage, prob-
ably due to the higher metabolic rate of the peppers.
Colour
I
Progressive colour changes in a*, b* and L* values were
observed in the peppers over time (Fig 2). A rapid
increase in a* value was observed on peppers stored in
air (Fig 2A). a* represents the axis from green to red,
where a positive value indicates red colour and a nega-
tive value indicates green colour. The rapid increase in
a* suggests a rapid loss of green pigments in the air-
stored peppers. Low 0, treatments reduced the increase
in a* or the colour change. In green bell peppers, chlo-
rophyll is the primary pigment responsible for green
colour and it degrades during storage. The observed
change in a* over time reflects chlorophyll degradation.
Low 0, storage atmospheres appear to reduce chlo-
rophyll degradation in peppers. This agrees with results
obtained with other vegetables (Groeschel et a1 1966;
Lebermann et a1 1968; Wang et a1 1971; Van den Berg
and Lentz 1974). There was no difference in a* value
among peppers stored in low 0, from 10 to 70 ml
litre-'. b* represents the blue-yellow axis. A decrease in
b* was found in peppers stored in air while peppers
stored in low 0, had no significant change in b* (Fig
2B). The loss of yellow of the air-stored peppers is
indicative of the changes in carotenoid concentration
and proportion, such as an increase in violaxanthin,
that accompanies maturation (Cholnoky et a1 1956). L*

TABLE 1
Mean soluble solids and titratable acidity of green bell peppers prior to and after 4 weeks of
storage in low oxygen atmospheres at 10°C

Fresh Oxygen concentration (mllitre-')

10 30 50 70 210 (air)

Soluble 46 f 0.6 44 f 0.6 43 f 0.6 43 f 0.7 43 f 0.7 44 f 0.7

Solids (g kg- ')"
Titratable 0.97 1.09 1.06 0.99 0.95 1.14
Acidity (g litre-') kO.1 f0.02 f0.02 & 0.05 2 0.06 f0.07

Not significant for treatment.

P= 0.0018 for treatment.
118 Y Luo, L J Mikitzel

TABLE 2
Internal carbon dioxide (ml litre-') content" of green bell peppers stored in low
oxygen atmospheres for 2 and 4 weeks at 10°C and after 24 h at 20°C following
removal from storage (mean f SE)

Weeks in Storage atmosphere (mi litre-')

storage
I0 30 50 70 210 (air)

2 1-9& 0-2 3.8 & 0.3 4.2 f 0.3 4.1 f 0.6 4.3 _+ 0.3
4 1.9 f 0.2 2.5 & 0.3 3.2 & 0.3 2.7 f 0.6 3.0 0.3
4 + 1 day 5.9 & 0.2 5.2 & 0.3 4.8 f 0.3 5.3 & 0.6 3.3 & 0.3

P = 0.0001 for weeks in storage, P = 0.0016 for storage atmosphere.

-1 1 peppers stored in 10 ml litre-' 0, were brighter than
*
* 1%
3%
A
the peppers in the other storage treatments after 4
-0- 5% weeks.

Internal ethylene and CO,

J I
A significant difference ( P < 0.05) in internal CO, over
time and among storage treatments was observed
(Table 2). Internal CO, of peppers stored in 30, 50,
70 ml litre-' 0, and air decreased from 2 to 4 weeks in
storage. Peppers stored in 10 ml litre- 0, had signifi-
cantly lower internal CO, content at 2 weeks than all of
the other treatments and this level was maintained for
the subsequent 2 weeks. Internal COz content of

40m
peppers stored in the other low 0, atmospheres was
comparable to that of the peppers stored in air. Lower
41 4 I and stable internal CO, of peppers stored in 10 ml
litre- 0, indicates that this level reduced the respir-
ation rate, which contributed to the reduction of decay,
by slowing pepper senescence and maintenance of
39
quality. It also indicates that there was no low 0,
injury during 4 weeks of storage. However, the
"V I

0 10 20 30 reduction in internal CO, content was rapidly lost upon

Days in Storage the exposure to air. A similar phenomenon happens
Fig 2. Changes in (A) a*, (B) b* and (C) L* colour readings with apple (Lidster et a1 1983).
of green bell peppers during storage at 10°C in 10, 30, 50, 70 Internal ethylene content of the peppers was influ-
and 210 ml litre-' oxygen. Error bars represent the standard enced by storage atmosphere (Table 3). All low 0,
error of the mean. atmospheres reduced pepper internal ethylene content
compared with the control and peppers stored in 10 ml
represents lightness and darkness. Peppers stored in
litre- 0, had the lowest ethylene content.
10 ml litre-' 0, maintained the fresh L* value while
No increase in ethanol level was found in any of the
the L* value of all other peppers decreased (Fig 2C).
peppers stored in low 0, atmospheres indicating that
Visual observations agreed with the L* reading, in that
there was no anaerobic respiration or low 0, injury
TABLE 3 (data not shown).
Internal ethylene content (pl litre- ')o of green bell peppers
after 4 weeks of storage at 10°C (mean f SE)
CONCLUSIONS
Storage atmosphere (ml litre- ')
CA storage may be beneficial in prolonging the storage
10 30 50 70 210 (air)
life of peppers when the 0, concentration in the atmo-
0.7 f 0.2 2.3 0.9 1.6 f 0.3 1.8 f 0.8 4.4 & 1.6 sphere is reduced to 10 ml litre-'. Extremely low rates
of respiration and ethylene synthesis may account for
P = 0.05 for storage atmosphere. the retention of pepper quality. When stored in 10 ml
Bell pepper low oxygen storage
litre- ’ 0, , fewer peppers had decayed, the extent o f
decay was less and colour was retained better. Also, no
discoloration or pitting associated with low 0, injury
occurred. Peppers stored in 30 and 50 ml litre- O2 had’
reduced decay for a short period. Quality of peppers
stored in 70 ml litre-’ 0, was not different than the
air-stored peppers.
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