MSc

The study entitled ‘Standardisation of packaging and storage techniques for
green chillies (Capsicum spp.)’ was carried out in the Department of Post Harvest
Technology, College of Horticulture, Vellanikkara during 2016-2018.
The objectives of the study were standardisation of pre-storage treatments,
packaging and storage methods for green chillies. Six accessions of green chillies
belonging to three species of Capsicum viz C. annuum, C. frutescens and C.
chinense were selected for the study.
Variety Ujwala, belonging to the species Capsicum annuum was selected
for the surface sanitisation studies. The fruits were surface sanitised with tap water,
brine solution (2%), Veggie Wash (1%), sodium hypochlorite (100ppm) and ozone
(2 ppm). Fruits sanitised with sodium hypochlorite (100 ppm) recorded the longest
shelf life (15days) and lowest microbial load. Lowest Physiological Loss in Weight
(PLW %) was observed in fruits sanitised with 2 ppm ozone, followed by sodium
hypochlorite. Hence sodium hypochlorite was selected as the best surface
sanitisation treatment for further studies.
The effect of clipping of pedicel on shelf life of fruits was studied in six
accessions of chillies. The accessions selected were Ujwala and Vellayani Athulya
(Capsicum annuum) Vellayani Samrudhi and local accession Green Chuna (C.
frutescens) and Vellayani Thejus and local accession CC65 (C. chinense).
Significant differences were not observed for PLW between the clipped and non
clipped fruits. Non clipped fruits in C. annuum accessions registered higher
microbial count, comparatively lower shelf life and poor appearance.
Packaging and storage studies were conducted in six chilli accessions by
subjecting fruits to five methods of packaging viz. control (T0), packaging in micro
ventilated polythene cover (T1), polystyrene tray overwrapped with cling film (T2),
polypropylene punnets (T3) and shrink wrapping in polystyrene tray (T4). The
storage conditions were, ambient (28-36 0C), refrigeration (4-7 0C) and cold storage
(10-12 0C).
In the varieties belonging to C. annuum and C. frutescens, shelf life could
be extended to more than 30 days in shrink wrapped fruits under cold storage. Shelf
life was longer in accessions of C. chinense (Vellayani Thejus and CC65) under
refrigerated storage. Changes in respiration rate were not pronounced under
ambient storage. The physiological loss in weight (PLW %) in all the accessions
increased during storage irrespective of treatments and storage conditions and it
was higher in unwrapped fruits.
Unwrapped fruits had higher TSS under the three storage conditions in all
the varieties, one week after storage. Significant variation was not observed in
titrable acidity among the treatments except in Vellayani Samrudhi. Fruits of
Vellayani Athulya and Vellayani Samrudhi packaged in polythene cover under
refrigerated storage and shrink wrapped fruits of Ujwala and Vellayani Thejus
under cold storage had high ascorbic acid content. Fruits of Vellayani Athulya and
CC65 packaged in polypropylene punnets recorded high β carotene content under
ambient conditions and Green Chuna under cold storage. Fruits under cold storage
recorded higher capsaicin content in Ujwala, Vellayani Samrudhi, Green Chuna
and Vellayani Thejus. Unwrapped fruits had highest total phenols in the three
storage conditions in the varieties Vellayani Samrudhi and Green Chuna.
Microbial load was analysed by recording the population of bacteria, yeast
and fungi. Microbial load was found to increase towards the end of storage.
Bacterial population was comparatively low under refrigeration and cold storage.
Yeast population was not significant during the storage of green chillies. Population
of fungi was found to be lesser under refrigerated conditions. Organoleptic scores
were found to decrease in all the varieties, during storage, however the fruits were
acceptable for consumption. Shrink wrapped fruits and fruits packaged in polythene
cover had higher overall acceptability in all the varieties.