Maintaining Postharvest Quality and Extending Shelf Life of Bell Pepper (Capsicum annum L. cv. California Wonder) using Cactus (Opuntia stricta L.) Mucilage Coating

Abstract

Bell pepper (Capsicum annum L.) experiences significant loss during postharvest. This study aimed at providing an alternative postharvest handling technology for bell pepper. The factor studied was cactus (Opuntia stricta L.) mucilage coating at four levels: 0% (distilled water), 1, 2 and 3%. Weight loss and total soluble solids content were determined at an interval of 3 days whereas iron and ascorbic acid content were determined at an interval of 4 days. Shelf life elapsed when fruit lost 25% of their initial weight or showed symptoms of rotting. Cactus mucilage coating reduced weight loss by up to 21.64%, maintained total soluble solids by up to 14.93%%, iron by up to 6.46%, ascorbic acid by up to 19.46% and extended shelf life by up to 6 days. Cactus mucilage coating at 1% was the best treatment and therefore can be used by bell pepper growers, retailers and consumers to maintain postharvest quality of bell pepper.