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

This study aimed to evaluate the effect of various types and concentrations of edible coating on the quality of green and red bell pepper during storage. Parameters observed include physicochemical properties such as total soluble solids (TSS), fructose, glucose, sucrose, total sweetness index (TSI), phenols, flavonoids, lycopene, β-carotene, total carotenoid content (TCC), and antioxidant. A Completely Randomized Design (CRD) was used with treatments including control, 5% gelatin, 10% gelatin, 1% chitosan, 2% chitosan, and the samples were stored for 8 days. The results showed that the 10% gelatin treatment was the most effective in maintaining the quality. In green bell peppers after 8 days of storage, the following were found: TSS (5.89%Brix), flavonoids (306.92 mg QE.100 g−1), lycopene (74.73 mg.100 g−1), β- Carotene (0.42 mg.100 g−1), and TCC (635.06 mg.100 g−1). In red bell peppers after 8 days of storage, the following were obtained: TSS (7.56%Brix), fructose (1.93 g.100 g−1), glucose (4.99 g.100 g−1), sucrose (0.15 g.100 g−1), TSI (6.83 g.100 g−1), phenolic content (2014.60 mg GAE.100 g−1), flavonoids (362.03 mg QE.100 g−1), lycopene (99.79 mg.100 g−1), β- Carotene (0.50 mg.100 g−1), TCC (713.84 mg.100 g−1), and antioxidant capacity (94.87 mg AEAC.100 g−1). Therefore, applying gelatin-based edible coating could be a simple and environmentally friendly postharvest technology. The outcomes of this research are expected to offer practical recommendations for farmers and horticultural industry stakeholders.