Effect of environment and vibration on quality change of bell pepper (Capsicum annum L.)

Discoloration and dehydration are crucial problems associated with quality of bell pepper (Capsicum annuum L.). Color and weight loss of the bell pepper were measured at different vibration levels, storage environments and storage periods. Vibration tests were carried out at different ‘g’ levels from normal to the worst-case for 180 sec on the initial day. The effect of two different storage environments (10°C, 90 % RH and 18°C, 40 % RH) for four time periods (1, 4, 7 and 10 days) were observed. At 18°C, 40 % RH storage environment, more weight loss and duller color were observed. In the 10°C, 90 % RH storage environment, the group of bell pepper sample having 12 g level vibration had significantly much more weight loss compared to other groups. In this storage environment, most of bell pepper samples maintained vivid color. Storage life and fruit quality of bell pepper were affected by storage temperatures, humidity and duration. The results showed that high g level vibration, high temperature, and low humidity environment during harvesting and storage process of the bell pepper should be avoided.