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June 6, 2026International Journal of Food PropertiesOpen Access

Optimizing shelf life and postharvest quality of bell pepper through the application of edible coating

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Authors

KKKusumiyati KusumiyatiAAAmelia AmeliaFFFarida Farida

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Overview

Randomized trial evaluates quality retention in bell peppers, suggesting effective edible coating solutions.

Key Points

  • This study evaluates the impact of edible coatings on the quality and shelf life of bell peppers during storage.
  • Completely Randomized Design used with treatments including control, different concentrations of gelatin and chitosan.
  • Green and red bell peppers were stored for 8 days to assess quality changes.
  • Physicochemical properties such as TSS, sugars, phenols, flavonoids, lycopene, β-carotene, and TCC were measured.
  • 10% gelatin treatment effectively maintained quality in bell peppers after 8 days.
  • In green bell peppers: TSS 5.89%Brix, flavonoids 306.92 mg QE.100 g−1, lycopene 74.73 mg.100 g−1.
  • In red bell peppers: TSS 7.56%Brix, fructose 1.93 g.100 g−1, phenolic content 2014.60 mg GAE.100 g−1.

Cite This Study

Kusumiyati et al. (2026) studied this question.

synapsesocial.com/papers/6a23b80771a5da9775e74636https://doi.org/10.1080/10942912.2026.2677293
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