Studies on carnauba wax emulsion coating on extension of shelf-life and quality assessment in capsicum (Capsicum annuum L.)

Abstract

Capsicum is an important vegetable crop and rich source of vitamin C. However, it has limited shelf life of 5-7 days at ambient storage temperature. Shelf life and qualityattributes in capsicum was studied with different dilutions of carnauba wax emulsion (3.7-4.8 %).  Maximum sensory score (7.0-7.5) for flavor and texture sensory score was obtained for 15-20 days at room temperature and 30-35 days of refrigerated storage having dilution of 3.7-4.0% carnauba wax emulsion. Minimum physiological loss in weight of 1.23-1.62% and from 1.39-1.61% was obtained with 3.7 % carnauba wax dilution after 30-35 days of refrigerated and 15-20 days of room temperature, respectively. The hardness value in 3.7 % level of carnauba wax dilution in capsicum decreased to 5.0-12.3% and from 17.25-21.8% after 15-20 days at room temperature and 30-35 days at refrigerated storage temperature, respectively. Similarly
ascorbic acid in capsicum also decreased to 6.78-10.22% and from 9.95-12.45% having 3.7% carnauba wax dilution after 15-20 days of room temperature and 30- 35 days of refrigerated storage, respectively.