Effect of edible coatings and packaging on quality parameters and storage life of bell pepper (Capsicum annuum L.) under ambient condition

Bell pepper fruits coated with edible coatings such as chitosan and Aloe vera gel along with packaging was experimented to study their quality parameters and storage life. Chitosan and Aloe vera gel coatings with bell pepper creates a semi permeable barrier that controls gases exchange, reduce water loss and there by maintain tissue firmness, reducing microbial decay and delays oxidative browning. The fruits coated with chitosan 1 per cent along with polyethylene packaging showed minimum loss in weight (18.88 %), maximum firmness (3.38 kg/cm), least TSS (5.03 °B), and retained the maximum green colour at 12th day of storage. Whereas, the bell pepper fruits which were not coated with any of the edible coatings recorded the maximum weight loss (23.57 %), least firmness (1.92 kg/cm), highest TSS (6.70 °B), and retained minimum green colour as recorded at 12th day of storage.