Coating Waxes on Pepper Fruits cv. Caribbean and Quality on Different Storage Conditions

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  • 1 1Posgrado de Horticultura–Universidad Centro Occidental Lisandro Alvarado-Barquisimeto-P.O. Box 400 Estado Lara, Venezuela
  • 2 2NURR, Universidad de Los Andes Trujillo, Venezuela.

Pepper fruits (Capsicum annum L. c.v. Caribbean) were treated with two commercial was coatings, Primafresh and Prolong. Fruits were sprayed with Primafresh (original concentration) and Prolong at 0.5% and 1.5% (w/v) concentration. Fruit samples were taken for analysis each of 5 days during 20 days from storage rooms at 1, 5, 10, and 15C. Parameters TSS, titratable acidity, pH, fresh fruit weight loss, texture, and dry matter content were analyzed. TSS and dry matter decreased with the storage time. Titratable acidity increased until 10 days after storage and decreased when fruit were stored for a longer time. The lowest texture deformation was observed at 1 and 5C. Coating treatments reduced the rate of fresh fruit weight loss of peppers compared to uncoated ones.

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