ABSTRACT
ABSTRACT: The effects of different packaging bags (0.06 mm polyvinyl chloride (PVC) bag, 0.02 mm polyethylene (PE) bag, microporous film bag, or no packaging) on the quality of yellow sweet pepper during 28 days storage at 9 ± 0.5◦C were studied. The results showed that the best packaging method was packaging with 0.06mm polyvinyl chloride (PVC) bag among different packaging methods. The yellow sweet pepper packaged with PVC bag had the best quality with the lowest weight loss and without decay during 28 days storage at 9 ± 0.5◦C. At the end of storage, the sensory evaluation, weight loss, soluble solid content and the content of vitamin C of yellow sweet pepper packaged with 0.06 mm PVC bag at 9 ± 0.5◦C were 3.3, 3.35%, 8.1%, 485.82 mg/100g, respectively.
