Effect of activated nanostructured zeolite application on characteristics and postharvest life of chilli (Capsicum annuum L.)

Concentrations of carbon dioxide (CO2) and water vapor gasses produced following postharvest respiration negatively correlate with the postharvest life of fresh chilli. Therefore, using an active material that can adsorb the gasses and reduce their concentrations may improve its postharvest life. This study investigated the effect of activated nanostructured zeolite (nano zeolite) placed in different plastic packaging and temperature conditions on chilli’s characteristics and postharvest life during storage. The top-down, alkali-prepared activated nano zeolite and then calcination methods. Fresh cold samples and sachets of nano zeolite were packed in three types of packaging (perforated mica plastic, perforated LDPE plastic, and bioplastic film) and two temperature conditions (28±2°C and 14±2℃). The treatments were arranged in a completely randomized design with two replicates. The results showed that applying sachets-activated nano zeolite could lower the concentration of postharvest respiration gasses by up to 20%. Fresh chilli packed in perforated LDPE packaging with an addition of activated nano zeolite at the temperature of 14±2℃ remained fresh with bright red color and the least weight loss up to 20 days after storage. On the contrary, the chilli control samples started to show quality damages and significant weight loss after 12 days of storage. The results suggest that activated nano zeolite could act as a suitable adsorbent of postharvest respiration gasses and hence retard quality damages during storage and improve the postharvest life of fresh produce.