Physicochemical Properties of Bell Pepper and Kinetics of Its Color Change Influenced by <i>Aloe vera</i> and Gum Tragacanth Coatings during Storage at Different Temperatures

Abstract

Undesirable storage conditions lead to physicochemical changes in stored vegetables, which affect their consumer acceptability. Studies aimed at quantifying the extent of those changes under different storage conditions are valuable for minimizing the deleterious effect on product quality. The objective of this study was to assess the suitability of Aloe vera and gum tragacanth as edible coatings for bell pepper and to determine their influence on changes in physicochemical properties during storage at 4, 10, 15 and 23C for 30 days. Data on weight loss, shrinkage, hardness and color were collected and subjected to statistical analysis. 4 and 10C showed significantly better physicochemical characteristics than other temperatures and compared with control, A. vera- and gum tragacanth-treated bell peppers were significantly better. Higher temperatures resulted in more rapid changes. The first-order kinetic models showed a good fit to the changes of color parameters. Temperature sensitivity of the rate constants was adequately described by Arrhenius equation. Practical Applications Maintenance of the quality of fresh product is a major challenge for the food industry. Many techniques have been studied in order to extend the shelf life, but most of them are excessively expensive and have some drawbacks. In this study, edible coatings have been used to improve the bell pepper appearance and conservation. They can act as moisture and gas barriers, control microbial growth, preserve the color, texture and moisture, and can effectively extend the shelf life of fruits and vegetables. Evaluation of physicochemical changes of coated fruits and vegetables and study the kinetics of color changes in comparison with the control samples, are the least information for preserving them in industrial scales.