Effect of Cold Room Storage on the Shelf Life of Bell Pepper (Capsicum annuum L.)
Pravin Dalavi *
New Leaf Dynamic Technologies Private Limited, Shivajinagar- 411003, Pune, Maharashtra, India.
Mangesh Kamble
Division of Vegetable Science, Sher-e-Kashmir University of Agricultural Sciences and Technology, Shalimar Campus, Srinagar- 190025, J&K, India.
Riddheshwar Shinde
Division of Post Harvest Management, Sher-e-Kashmir University of Agricultural Sciences and Technology, Shalimar Campus, Srinagar- 190025, J&K, India.
Arti Adhau
Post Graduate Institute of Post Harvest Management, Roha – 402116, Raigad, Maharashtra, India.
*Author to whom correspondence should be addressed.
Abstract
Bell pepper (Capsicum annuum L.) is a highly perishable vegetable that experiences rapid moisture loss, wilting, and decay after harvest, resulting in considerable financial losses for growers. Effective storage practices, particularly cold storage, are essential for extending its shelf life and minimizing post-harvest waste. In the present study, fresh and firm bell peppers were procured from the local market in Newasa (Maharashtra) and stored under two different conditions: cold storage at 10°C with 95% relative humidity (RH) and at room temperature. The results revealed that peppers kept in cold storage showed significantly lower weight loss and retained their freshness without signs of chilling injury or disease throughout the storage period. The storage duration of bell peppers in the cold room was found to be 12 days, whereas those stored at room temperature remained marketable for only 3 days. These results clearly demonstrate the efficiency of cold storage in extending the postharvest life and maintaining the market quality of bell peppers compared to storage under ambient conditions.
Keywords: Bell pepper, temperature, relative humidity, cold storage, shelf life, post storage life