Effects Of Postharvest Handling Methods And Storage Conditions On Storability Of Pepper (Capsicum Frutescens L.) Fruits In Southwest Nigeria

ABSTRACT

Pepper a perishable seasonal fruit, requires storage to extend its shelf-life. Appropriate postharvest handling and storage prolong longevity and preserve quality of Pepper Fruit (PF). However, there is dearth of information on its handling and storage in Southwest Nigeria. Therefore, the effects of postharvest handling methods and storage conditions on storability of PF were investigated. Two hundred Pepper Fruit Marketers (PFM) were randomly selected from pepper markets in Ibadan, Oyo State (Sasa and Bodija), Iwo, Osun state (Erunmu, Odo-Ori, and Station) and Akure, Ondo State (viz: Isikan, Oja-Oba, Sasa, NEPA and Isolo). Structured questionnaire was used to determine the socioeconomic characteristics of PFM and postharvest handling methods. Capsicum frutescens grown on the Teaching and Research Farm, University of Ibadan was harvested with and without pedicels at 10 and 100% ripeness. Postharvest handling was evaluated by comparing packaging in perforated polyethylene, non-perforated polyethylene and aluminium-foil before storing in either Ambient Conditions (AC) of 21.9-33.5°C and 58-62% Relative Humidity (RH); Refrigerator (4.0°C and 40-45% RH) or Evaporative Coolant Structure (ECS) (18 - 20°C and 70-75% RH). Pepper fruits were heat-sterilised, parboiled and unparboiled before oven-drying or sun-drying in order to determine the effect of processing on proximate and Vitamin C Content (VCC). Percentage Weight Loss (WL) was calculated. Firmness (FM) and Decay Level (DL) were evaluated on a scale of 1 to 4 and General Appearance (GA) on scale of 1 to 5. Data were analysed using descriptive statistics, correlation coefficient and ANOVA at p < 0.05.