Work

Post-Cutting Hot Water Treatment of Pepper Fruit: Impact on Quality During Short-Term Storage

Year: 2025

Type: article

Abstract: Fresh-cut vegetables are gaining economic importance around the world. They are highly perishable products, and in the context of global food waste challenges, any new solutions to reduce losses are in line with the expectations of producers, traders, and consumers. The aim of this study was to evaluate the effect of hot water treatment (HWT) on the qual-ity and durability of two varieties of fresh-cut peppers at three storage temperatures: 3, 5, and 8 °C. Microscopic observations revealed changes in the tissue structure of the pepper sticks. During storage of red-fruit ‘Yecla’ peppers, HWT samples retained better firmness. Peppers treated with 55 °C for 12 seconds maintained the best quality during storage. Cream-fruit ‘Blondy’ peppers softened during storage, but the browning of the cut surface contributed most to the reduction in quality. HWT at 53 °C for 3 min and 50 °C for 5 min effectively inhibited the development of destructive changes during storage. HWT is bene-ficial for fresh-cut peppers, but the temperature and time of operation should be properly selected given the nature of the cultivar.

Source: Agronomy

DOI: 10.3390/agronomy15061406

Authors: Maria Grzegorzewska, Aleksandra Machlanska

Institution: Instytut Ogrodnictwa – Państwowy Instytut Badawczy

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,137