TY  - JOUR
T1  - The Effects of Different Storage Temperatures on the Quality of Fresh  Bell Pepper (<I>Capsicum annum </I>L<I>.)</I>
AU - , Kablan Tano AU - , Rose Koffi Nevry AU - , Marina Koussemon AU - , Mathias K. Oule 
JO  - Agricultural Journal
VL  - 3
IS  - 2
SP  - 157
EP  - 162
PY  - 2008
DA  - 2001/08/19
SN  - 1816-9155
DO  - aj.2008.157.162
UR  - https://makhillpublications.co/view-article.php?doi=aj.2008.157.162
KW  - Capsicum annuum
KW  -shelf life
KW  -temperature
KW  -storage
KW  -quality
AB  - Bell pepper (<I>Capsicum annuum</I> L.)  fruit  stored for 20 days, on the one hand, at various temperatures such as, 6, 16 and 21°C and on the other one, at ambient temperature (30±2°C), were compared in order to determine not only the impact of such temperatures on the quality, but also the appropriate storage temperature and the shelf life of bell pepper. The shelf life is limited by the effect of microbial proliferation due to a poor initial microbial quality of pepper (4.3 log<SUB>10</SUB> CFU g <SUP>1</SUP>). Microbial proliferation limited <I>Capsicum annum</I> shelf life before the limiting effects of the quality properties. The quality of the packages stored at 6°C did not change during the first 12 storage days. The quality of unwrapped control fruit was far better than those stored in perforated sealed bag at air temperature. The storage temperature had major effects on the pH, the proliferation of the micro organisms (from 4.3 to over 9.28 log<SUB>10</SUB> CFU g <SUP>1</SUP>) and the weight loss of bell pepper fruit (<I>Capsicum annum</I> L.). In order to guarantee the good quality of fresh <I>Capsicum annum L.</I> over a long selling period, it is recommended to keep the product at 6°C.
ER  -