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
**Kosovska Mitrovica, Serbia
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
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.