Abstract:
Protecting chilli ( Capsicum annum) from deterioration after harvest can be achieved
through good packaging system. In this study, three different wrapping materials
were used i.e. polyethylene (PE), PVC cling wrap, and newspaper. The fruit were
stored for 16 days at ambient temperature. Physical characteristics were determined
by quantitative measurements of percentage weight loss, colour and texture. Among
all the packaging materials used, it was found that polyethylene could maintain the
quality of chilli almost up to 16 days with minimum colour changes, minimum
reduction in weight loss (less than 10%) and increased in chilli firmness during
storage. Therefore, packing in polyethylene (PE) was the most effective packaging
material as compared to PVC cling wrap and newspaper in maintaining the quality of
chilli. Newspaper was found to be the least effective packaging materials.