The Effects of Some Postharvest Applications on Storage Quality of Red Pepper (Capsicum annuum L. cv. Capia)

Red pepper cv. Capia has a quite large potential both for industry in terms of processing, exporting and for fresh consumption particularly in Marmara, Aegean and Mediterranean regions. The effects of different postharvest applications on red pepper cv. Capia were investigated in this study. For this purpose, black cumin oil, CaCl2 and SemperfreshTM were applied at different concentrations to red pepper cv. Capia fruits which harvested from a farmers‟ field in Çıplak village, Çanakkale. Treated fruits were stored at 7.5±0.5°C temperature and 90% relative humidity conditions for 15 and 30 days. Red pepper fruits were removed from storage and kept at 18–20°C temperature conditions for 2 days as shelf life at the end of each storage period. Some quality traits of red pepper fruits were examined at the end of each storage period. The quality traits examined are; weight loss (%), color (h°), soluble solid content (%), titrable acidity (%), pH in fruit pulp, total phenolic compounds content (GAE mg/100g) and deterioration and decay rate of red pepper fruits (%). More favorable results were obtained from 15 days of storage and it has been observed that applications were affected by the temperatures. 600 ppm black cumin oil was found successful in the rate of decay and deterioration. Deterioration indices on red pepper fruits increased and decays were observed by the end to stem of the fruits with the prolonged storage.