An experiment was carried out to assess the impact of gibberellic acid (GA3) and modified atmosphere packaging (MAP) onquality attributes and shelf life of green chili cv. PKM-1. Out of 6 lots of sterilized chili samples, 3 lots were treated with 3 μM gibberellic acid (GA3) for 10 min. Then treated and untreated chili samples were packed under different modified atmosphere packaging (MAP): anti fog film (RD 45) and low density polyethylene (LDPE), and stored under low temperatures (8 ± 2 °C) in BOD incubator for 30 days. Chili samples treated with GA + RD extended the shelf life up to 30 days as compared GA + LDPE treated (25 days), while control, GA and C + LDPE samples had 10, 15 and 12 days of shelf life. Further, GA + RDtreatment was found more effective in preserving quality attributes (firmness, total phenolic content, total flavonoid content, antioxidant activity, total chlorophyll, total carotenoids, ascorbic acid, capsaicin content, pericarp color). Anti fog film RD 45 packed samples displayed optimal CO2/O2 gases composition and low respiration rate as compared to samples packed in LDPE film hence extending the shelf life of green chili. Principal component analysis also indicates the synergetic effect of GA3 and MAP in improving the quality attributes of green chili. © 2019 Elsevier B.V.

Gothandam K-M

Department of Biotechnology

School of Bio Sciences and Technology

Vellore Campus

Maurya V.K

Ranjan V

Pareek S.

Vellore Institute of Technology (VIT) is a private university located in&nbsp;Tamil Nadu, India. Founded in 1984, as Vellore Engineering College, the institution offers 20 undergraduate, 34 postgraduate, four integrated and four research programs. It has campuses in Vellore, Amravati, Bhopal and Chennai.

VIT is one of the top ranked private universities in India according to NIRF, THE and QS Rankings.&nbsp;Govt. of India has recognized&nbsp;VIT, Vellore as an&nbsp;Institution of Eminence. This has allowed VIT to take independent quality initiatives and move up in world ranking.

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VIT University

Scientia Horticulturae

BACKGROUND: A randomized block design experiment was performed to investigate the influence of drying on the physical, chemical and nutritional quality attributes of five prominent cultivars of India under sun drying (SD) (mean temperature 35.5 °C, average daily radiation 5.26 kW h m−2 and mean relative humidity 73.66% RH), hot air drying (HD) at 65 °C, microwave vacuum drying (MVD) (800 W, 5 kPa) and freeze drying (FD) (−50 °C, 5 kPa). Water activity, pH, total phenolic content (TPC), ascorbic acid (AA), capsaicin, β-carotene, color and Scoville heat unit were studied. RESULTS: TPC, AA, capsaicin content, β-carotene, color and water activity were significantly affected by the drying method. FD was observed to be most efficient in minimizing the loss of color, capsaicin and β-carotene. The hotness of analyzed samples decreased in the order ‘Bird's Eye’ &gt; ‘Sannam S4’ &gt; ‘CO-4’ &gt; ‘PLR-1’ &gt; ‘PKM-1’ among the studied cultivars, and FD &gt; MVD &gt; HD &gt; SD among the drying methods. CONCLUSION: The FD method was observed to be the most efficient drying method for retaining capsaicin content over other drying methods (SD, HD, MVD), whereas MVD was found to be most efficient in minimizing the loss to nutritional attributes for all five pepper cultivars. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry

Journal of the Science of Food and Agriculture

Effect of drying methods (microwave vacuum, freeze, hot air and sun drying) on physical, chemical and nutritional attributes of five pepper (Capsicum annuum var. annuum) cultivars

Carotenoids pathway is one of decisive anabolic pathway which is responsible for diverse, vital functions such as absorption, dissipation and transfer of solar energy for photosynthesis. Change in environmental factors causes modulation in molecular as well physiological responses to acclimate altered conditions. The current study is designed to assess the difference in the expression pattern of carotenoid pathway genes as well as accumulation of ß-carotene among three capsicum varieties having different sensitivity level against salt. To achieve this objective salt tolerant (G4), moderate, tolerant (K2) and sensitive (CO1) varieties were treated under different NaCl concentration (25, 50, 100, 150 and 200 mM) for 30 days. Differential expressions of five major genes of carotenoid pathway (phytoene synthase, phytoene desaturase, zeta carotene desaturase, lycopene ß-cyclase and capsanthin/capsorubin synthase) were examined. Semi-quantitative real time PCR expression data have demonstrated the declined expression of genes under study as the salt concentration gradually increased. We also analyzed the impact of salt on chlorophyll content and ß-carotene content. © 2015 Asian Network for Scientific Information.

Asian Journal of Crop Science

Expression of Carotenoid Pathway Genes in Three Capsicum Varieties under Salt Stress

Gibberellic acid coating: A novel approach to expand the shelf-life in green chilli (Capsicum annuum L.)

Brazilian Archives of Biology and Technology

Erratum

Indian Journal of Horticulture

Effect of packaging films on shelf-life and quality of bell pepper under super and ordinary market conditions

Exogenous gibberellic acid treatment extends green chili shelf life and maintain quality under modified atmosphere packaging

Journal	Data powered by TypesetScientia Horticulturae
Publisher	Data powered by TypesetElsevier BV
ISSN	0304-4238
Open Access	No