Kinetics modelling of physicochemical properties and shelf-life assessment of fresh cayenne pepper (Capsicum frutescens L.) under modified atmosphere packaging (MAP)
Year: 2025
Type: article
Abstract: The physicochemical properties of fresh agricultural products must be evaluated to facilitate the design of modified atmosphere packaging (MAP), and to determine product shelf-life. The present work thus aimed to kinetically evaluate the physicochemical properties, and assess the shelf-life of fresh cayenne pepper stored under MAP conditions. Polyethylene (PE) packaging films with thicknesses of 30, 50, and 80 µm, along with storage temperatures of 5, 15, and 28°C, were investigated. Fresh cayenne pepper was used as the sample, and its physicochemical properties—including colour difference (ΔE), weight loss (WL), pH, soluble solid content (SSC), and vitamin C content—were evaluated as quality parameters. The results indicated that changes in ΔE and WL followed zero-order kinetics, while pH, SSC, and vitamin C content followed first-order kinetics. Storage temperature had a more significant impact on the shelf-life of cayenne pepper than the thickness of the plastic packaging. The longest shelf-life was observed with MAP storage using a 50 μm film at 5°C, extending up to 21 days—approximately four times longer than the control.
Institution: Universitas Gadjah Mada
Language: English
Subfield: Plant Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W4414922739