Evaluation of hot water dipping and plastic wrapping of bell pepper (Celica and fiesta) stored at different storage temperatures / by Ralph Raymond M. Antiquiera, Mary Joy M. Aviñante, Karen Krista M. Escobar.
Material type:
TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2006Description: xvii, 102 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 635.643 An8 2006
- Science High School, College of Education (CED)
| Item type | Current library | Collection | Call number | Materials specified | URL | Status | Notes | Date due | Barcode |
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Theses / Manuscripts
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Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 635.643 An8 2006 (Browse shelf(Opens below)) | Link to resource | Room use only | R-487 | 00000956 |
Research Study (Applied Research IV - - General Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED)
ANTIQUIERA, RALPH RAYMOND M., AVINANTE, MARY JOY NT., ESCOBAR, KAREN KRISTA M. Evaluation of Hot Water Dipping and Plastic Wrapping of Bell Pepper (Celica and Fiesta) Stored at Different StorageTemperatures. Applied Research Ill (General Science Curriculum) Science High School, Cavite State University, Indang Cavite. March 2006. Adviser: Prof. Fe N. Dimero.
The study was conducted to evaluate the effect of hot water dipping and plastic wrapping on bell peppers stored at different storage temperatures. It also aimed to monitor the color, visual quality, and general acceptability of bell peppers in ambient and refrigerated conditions.
Factor A represents the storage temperatures: ambient (Al) and refrigerated (A2) while Factor B represents the post-harvest treatments: hot water dipping (Bl), plastic wrapping (B2), combination of hot water dipping and plastic wrapping (B3), and untreated (control) (B4).
Eight treatment combinations replicated three times were used in the study: hot water dipping in ambient storage temperature, A1B1, plastic wrapping in ambient storage temperature, AIB2, combination of hot water dipping and plastic wrapping in ambient storage temperature, AIB3, control in ambient storage temperature, AIB4, hot water dipping in refrigerated storage temperature, A2B1, plastic wrapping in refrigerated storage temperature, A2Bi, combination of hot water dipping and cling-wrapping in refrigerated storage temperature, A2B3; and, control in refrigerated storage temperature, A2B4.
In terms of color, hot water dipped sample in ambient environment, AIBI and hot water dipped and plastic wrapped sample in refrigerated environment, A2B3 were the most effective treatments. From green bell peppers, it slowly turned to light green, then to
light green with slight yellow or orange color, and finally turned into red or yellow bell peppers after 28 days of storage.
In terms of visual quality, untreated sample, AIB4 was the most effective treatment in ambient environment while both plastic wrapped, A2B2 and hot water dipped and plastic wrapped sample, A2B3 were the most effective treatments in refrigerated environment. It took a week for the bell peppers to shrivel, then those stored in plastic staffed to rotten their stalks, until finally, half of the surface area of the bell peppers were rotten after 27 days.
In terms of general acceptability, the untreated sample, AIB4 was the most effective treatment in ambient condition while both plastic wrapped samples, A2B2 and hot water dipped, plastic wrapped sample, A2B3 were the most effective treatments in refrigerated condition.
The bell peppers that were evaluated in terms of color, visual quality, and general acceptability showed that refrigerated condition was more effective in storing bell peppers than ambient condition.
Submitted to the University Library R-487