Effect of rice starch based edible coating loaded with onion peel extract on post-harvest and sensory quality of green bell peppers

Nabia Siddiqui; Tahira Mohsin Ali; Marium Shaikh

doi:10.57252/jrpfoods.2024.2

Authors

Nabia Siddiqui University of Karachi
Tahira Mohsin Ali https://orcid.org/0000-0003-3197-1806
Marium Shaikh University of Karachi

DOI:

https://doi.org/10.57252/jrpfoods.2024.2%20

Keywords:

Onion waste, aqueous coating, shelf life, fresh produce

Abstract

The present study was conducted to explore the effect of rice-starch based edible coating enriched with onion peel extract on the physiochemical and sensorial properties of green bell peppers at refrigeration temperature (4 ± 0.5˚C) for a duration of 15 days. Coating treatment at storage temperatures maintained the physicochemical characteristics as well as the quality of the green peppers. The results showed that rice starch-based edible coating considerably reduced physiological weight loss while maintaining titratable acidity, total soluble solids, and pH. The treatment resulted in higher retention of bell pepper's total phenolic, total flavonoid content, antioxidant activity, firmness, and sensory qualities during storage. The sensory ratings (freshness, color, taste, and hardness) of treated bell pepper were higher compared to control. The findings of the study concluded that coating green bell peppers with rice starch-based coating enriched with onion peel extract can delay senescence of bell peppers during refrigerated storage.

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