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KMID : 0903620010420050519
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Journal of the Korean Society for Horticultural Science
2001 Volume.42 No. 5 p.519 ~ p.522
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Effect of Storage Temperature and Relative Humidity on the Quality of Red Hot Pepper and Sweet Pepper
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Abstract
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The quality changes of red hot pepper and sweet pepper under various storage temperatures and relative humidities (RH) were investigated. During 10 days of storage, sugar contents of red hot pepper fruits increased with higher storage temperatures and lower RH. In sweet pepper fruits, the sugar content increased until 5 days of storage and then decreased in all treatments. Ascorbic acid content of both red hot pepper and sweet pepper fruits decreased rapidly at high storage temperatures (15℃ and 20℃) and low RH (65%). A weight loss of red hot pepper and sweet pepper fruits increased sharply at higher storage temperatures (15℃ and 20℃) and lower RH (65%). At high RH (95%), the temperatures had little effect on the weight loss of both red hot pepper and sweet pepper. Decay occurrence of red hot pepper fruits was about 15% at low storage temperature and low RH, while at high storage temperature and high RH, decay occurrence increased from 50% to 80%. Also, decay occurrence of red sweet pepper fruits increased more rapidly than that of red hot pepper with higher storage temperature.
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KEYWORD
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