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Please use this identifier to cite or link to this item: http://bsuir.bsum.edu.ng:8080/jspui/handle/11409/744

Title: EFFECT OF CALCIUM CHLORIDE AND PACKAGING MATERIALS ON SHELF-LIFE AND PHYSIOLOGICAL QUALITY OF STORAGE PEPPER
Authors: AKINYEMI, BOSEDE KEMI
Keywords: Calcium Chloride, Packaging Materials, Shelf-life, Physiological Quality, Storage Pepper
Issue Date: Jul-2019
Abstract: A field experiment laid out in 3x3x3 factorial in Completely Randomized Design (CRD), replicated three times was conducted in 2017 and 2018 cropping season at Makurdi to study the effects of calcium chloride and packaging materials on shelf life and physiological quality of storage pepper {Capsicum spp). Pepper fruits were harvested at breaker stage from University of Agriculture Makurdi with stalk based on the visual maturity. Unblemished, same colour and size were sorted, washed, treated with three levels of calcium chloride (0%, 1% and 1.5%) for 5 minutes and stored for 24 days in three different packaging materials (plastic baskets, plastic baskets wrapped with polypropylene and plastic baskets wrapped with polypropylene and polyurethane (evaporative coolant) under ambient condition with temperature of (32.35±2.45°C) and relative humidity of (63.64±7.38% RH). Evaporative coolant conditions were taken twice daily, using wet and dry bulb placed inside the Evaporative coolant with temperature of (28.31±3.85°C) and relative humidity of (83.84±9.33% RH), which were assessed for quality and shelf life over the storage period of 24 days. The outer wall of the packaging materials was been wet with lOcl of water at 6am and 6pm for the storage period under ambient condition. Physiological qualities such as fruit weight loss, decay percentage, dry matter, colour, shelf life and biochemical composition (pH, total soluble solids, titratable acidity, ascorbic acid, capsaicin and total phenol) were analyzed. The result revealed that there was gradual increase in physiological qualities and biochemical composition as the storage period increase with exception of titratable acidity which showed decrease as storage period advanced up to 24 days in storage. Samples of pepper species were significantly sustainable for 24 days in evaporative coolant basket treated with CaClz @ 1.5% concentration compared to samples stored in basket without treatment. More than 75% of stored pepper in evaporative coolant remained marketable and consumable at 24 days of storage and were significantly superior to pepper stored in the other treatments investigated. The results of the period of storage affected the proximate composition of the fresh pepper revealed the optimum period that fresh pepper can be stored without losing their essential properties in the storage system. Moisture, ash, protein, lipid, fiber and carbohydrate contents were assessed. The study revealed that there were slow decreases in the quality parameters as the days increasing until after 18 days where high value of decrease in nutrient was recorded. This findings suggested that all the three peppers contains large amount of nutrients; however was observed that fresh pepper stored beyond 18 days lost all its substantial nutritional properties. Isolation and identification of fungi causing decay in stored fresh pepper fruits was carried out. Samples were collected from the decay stored fresh pepper in polythene envelopes and taken to the laboratory for fungal isolation. The result revealed, five fungi found in decay pepper, namely Aspergillus niger, Fusarium moniliforme, Colletotrichum asianum, Bipolaris zeicola and Fusarium oxysporum with 35.55%, 26.67%, 20%, 11.11% and 5.93% percentage occurrence respectively. Pathogenicity of isolates ranged from 4 — 5 which indicated 61-100% of decay. The presence of these fungi in pepper could lead to severe health hazards through consumption.
Description: Physiological Quality of Storage Pepper
URI: http://bsuir.bsum.edu.ng:8080/jspui/handle/11409/744
Appears in Collections:Chemistry

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