Effect of different preconditioning treatments for shelf-life extension of chilli (Capsicum annuum L.)

The effect of preconditioning treatment on the quality and shelf-life of chilli under low temperature storage was studied. Temperature conditioning treatments were employed on chilli prior to storage at 5 °C. The treatments comprised preconditioning at 15 °C for 1 day (T1), preconditioning at 15 °C for 2 days (T2), preconditioning at 15 °C for 1 day followed by 10 °C for 1 day (T3) and preconditioning at 15 °C for 2 days followed by 10 °C for 2 days (T4). Chilli without preconditioning treatment was used as control (T0). Quality characteristics evaluated during storage at 5 °C were texture, general appearance, weight loss, colour, pH, total titratable acidity (TTA), ascorbic acid and total soluble solids (TSS). The texture, general appearance, ascorbic acid, TSS content, respiration rate and ethylene production were not affected by preconditioning treatments. However, weight loss, colour, pH and TTA were significantly (p 0.05) influenced by different preconditioning treatments. Preconditioning at 15 °C for 1 day (T1) resulted in better physical appearance of chilli as compared to other conditioning treatments