Study on the Storage of Mixed Tomato and Green Pepper During Modified Atmosphere Packing with Silicon Gum Film Window(MAPW)

Abstract:

To explore the effect of MAPW on physic-biochemiscal index of mixed tomato and green pepper，three different storage conditions，MAPW（silicone membrane areas：16 cm2；temperature ：（10±1） ℃），hypobaric storage（vacuum pressure：35~40 kPa；temperature：（10±1） ℃），and cold storage（temperature：（10±1） ℃ were used to store tomato and green pepper. The results showed that mixed tomato and green pepper stored in MAPW got better quality with a significant delay in changes of weight and color，the content of ascorbic acid，the decrease in soluble solids and titratable acidity，and the accumulation of malondialdehyde（MDA） in membrane lipid peroxidation products compared to the other two storage methods. It is concluded that MAPW can maintain the quality of the mixed pink-mature tomato and green bell pepper and thus prolong their shelf life.