Effects of controlled atmosphere on storability, shelf life and quality of green slender chilies (Capsicum annuum L.).

Green chilies are perishable in nature having limited shelf life and high susceptibility to postharvest problems like shriveling, wilting and pathogenic disorders. This study was intended to optimize the controlled atmosphere (CA) storage conditions for green chilies. For this purpose, green mature chilies were sourced from a commercial farm. Fruits were graded and weighed 2 kg in plastic boxes, pre-cooled and stored at four different conditions [T 1 (5°C, 21% O 2 , 0% CO 2 ); T 2 (5°C, 3% O 2 ,15% CO 2 ); T 3 (10°C, 21% C 2 , 0% CO 2 ) and T 4 (10°C, 3% O 2 , 5% CO 2 ) RH 80-90%] maintained in a modern Van Amerongen mobile CA lab from The Netherlands. The four boxes of chilies from each treatment were removed three times (i.e., after three, six and nine weeks of storage). After each removal, for shelf life studies, chilies were kept at ambient conditions (22±1°C, RH 60-70%) for one week. Parameters evaluated were respiration rate, ethylene production, weight loss, decay, firmness, wrinkling, fruit color, total soluble solids (TSS), titratable acidity and ascorbic acid. The fruits subjected to T 4 (3% O 2 , 5% CO 2 ) at 10°C exhibited comparatively less weight loss %, decay %, wrinkling and ethylene production but more firmness as compared to all combination. Low temperature injury was observed on the fruits stored at 5°C especially when taken out of storage and subjected to shelf life studies, and these fruits were found to be unmarketable. In conclusion, T 4 (10°C, 3% O 2 , 5% CO 2 ) storage combination was effective in improving the quality and extending the shelf life of green chilies up to 6 weeks.