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Prevention of chilling injury in sweet bell pepper stored at 1.5°C by heat treatments and individual shrink packaging

Elazar Fallik*, Avital Bar-Yosef*, Sharon Alkalai-Tuvia*, Zion Aharon*, Yaacov Perzelan*, Zoran Ilić**, Susan Lurie*

**Department of Postharvest Science of Fresh Produce
**ARO - The Volcani Center
**P.O. Box 6, Bet Dagan 50250, Israel
**Faculty of Agriculture
**Zubin Potok
**Kosovska Mitrovica, Serbia
**e-mail: efallik@volcani.agri.gov.il

The goal of this three-year study was to develop a quarantine-like treatment for two commercial sweet pepper (Capsicum annuum L.) cultivars, based on physical treatments and packaging materials, and to understand, in part, the chilling resistance-mode-of-action.

This research has revealed that individual shrink packaging following prestorage-HWRB treatment, significantly reduced chilling injuries and chilling severity, as shown by very low percentage of CI and a very low CI index, while maintaining a good overall quality (less decay incidence and weight loss) after 21 d at 1.5°C plus 3 d at 20°C (sea transport to USA and Japan from Israel + marketing simulation).

The chilling injury reduction is mainly due to a significant water loss reduction by the shrink film, while HWRB treatment contributed mainly to a significant decay reduction, and to some degree of inhibition of chilling development. Cultivar ‘Selika’ was found less susceptible to chilling then cultivar ‘7158’.

Fallik E., Bar-Yosef A., Alkalai-Tuvia S., Aharon Z., Perzelan Y., Ilić Z., Lurie S., 2009. Prevention of chilling injury in sweet bell pepper stored at 1.5°C by heat treatments and individual shrink packaging. Folia Horticulturae 21/2: 87-97.