Authors : Kablan Tano , Rose Koffi Nevry , Marina Koussemon and Mathias K. Oule
Abstract: Bell pepper (Capsicum annuum 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 log10 CFU g 1). Microbial proliferation limited Capsicum annum 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 log10 CFU g 1) and the weight loss of bell pepper fruit (Capsicum annum L.). In order to guarantee the good quality of fresh Capsicum annum L. over a long selling period, it is recommended to keep the product at 6�C.
Kablan Tano , Rose Koffi Nevry , Marina Koussemon and Mathias K. Oule , 2008. The Effects of Different Storage Temperatures on the Quality of Fresh Bell Pepper (Capsicum annum L.) . Agricultural Journal, 3: 157-162.