Effect of Postharvest Treatments on Shelf Life and Quality of Pepper

The experiment was conducted to study the effect of chlorine, packaging materials and storage condition on quality and shelf life of pepper. Fruits and vegetables are sources of digestible food. Peppers are good sources of carbohydrates, vitamins and minerals and are considered as staple source of stew and soup ingredient in Nigeria. Pepper are highly perishable, proper handling of pepper will enable it to store for some weeks. Pepper were stored in four different storage methods: non–treated and stored in evaporative cooler, non-treated stored in basket, treated with chlorine and stored in basket and treated with chlorine stored in evaporative cooler. All kept at ambient (Temperature 25-28°C & relative humidity 70-90%) condition. The sack wall of evaporative cooler and basket was constantly wet with water. Data on physiological weight loss (%), decay (%), non-marketability (%), shelf life (days), total soluble solid (TSS), tritrable acid (TA) were taken. At 21 days of storage period, pepper treated and stored in evaporative had 44.76% marketability while other treatments had more than 67% pepper fruits were non-marketable. With the use of evaporative cooler, shelf life of pepper had extended up to 21 days as compared to non-treated and without packaging.