Effect of different packaging systems on quality and shelf-life of two sweet pepper (Capsicum annuum Var grossum) varieties during storage at room temperature
| dc.contributor.author | Afriyie, Joseph Yaw | |
| dc.date.accessioned | 2014-03-19T17:56:55Z | |
| dc.date.accessioned | 2023-04-20T00:17:19Z | |
| dc.date.available | 2014-03-19T17:56:55Z | |
| dc.date.available | 2023-04-20T00:17:19Z | |
| dc.date.issued | 2013-05-19 | |
| dc.description | A thesis submitted to the School of Graduate Studies, Kwame Nkrumah University of Science and Technology in partial fulfilment of the requirement for the award of Master of Science degree in Postharvest Technology, May-2013 | en_US |
| dc.description.abstract | An experiment was conducted to assess the effects of different packaging systems on quality and shelf-life of two sweet pepper (Capsicum annuum) varieties during storage at room temperature. The field work was carried out at Berekum College of Education in the Brong-Ahafo Region and the laboratory work was conducted at the Department of Horticulture, Kwame Nkrumah University of Science and Technology, Kumasi in February to March, 2012. Physiologically mature green fruits uniform in size was used. A 2x5 factorial in Completely Randomised Design (CRD) with three replications was used for the study. The treatments consisted of two sweet pepper varieties and five packaging systems. From the results, weight loss was significantly lowest in both perforated (29.99%) and un-perforated (25.05%) polyethylene bag. Yolo Wonder variety was significantly higher in total soluble solids (6.70oBrix) than California Wonder variety (5.93oBrix). Wooden box and unpackaged fruits had significantly higher TSS of 7.24oBrix and 8.41oBrix respectively. California Wonder had significantly higher moisture content (92.31%) whiles Yolo Wonder had significantly higher dry matter content. Un-perforated polyethylene package had significantly higher moisture content (94.36%) but lower dry matter content (5.64). Wooden box had a high dry matter content of 10.24.The polyethylene bags retain skin green colour better than the wooden box, jute sack and unpackaged fruits. However, packaging did not significantly affect colour retention. Un-perforated polyethylene bag recorded the highest decay fruits (35%) and the lowest shrivelled fruits (28.33%). Wooden box and unpackaged fruits had no decay fruits but unpackaged fruits recorded the highest shrivelled fruits (83.33%). Un-perforated polyethylene bag had the longest shelf-life of 20 days. In conclusion, for v longer shelf-life and better quality, storing both California Wonder and Yolo Wonder in unperforated low density polyethylene bag should not be extended beyond the twentieth day as majority of the fruits started decaying. | en_US |
| dc.description.sponsorship | KNUST | en_US |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/5825 | |
| dc.language.iso | en | en_US |
| dc.title | Effect of different packaging systems on quality and shelf-life of two sweet pepper (Capsicum annuum Var grossum) varieties during storage at room temperature | en_US |
| dc.type | Thesis | en_US |
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