Agricultural Research Journal

Green chilli (Capsicum annuum L.) being a perishable product, the present study was undertaken to investigate the influence of storage humidity and temperature on its respiration rateand heat of respiration. Fully automated air tight multi-chamber temperature and humidity control system was used to determine respiration rate of green chilli at different temperatures (5, 10, 15, 20 and 25°C) and relative humidity (80 and 90%). Respiration rate of the green chilli decreased significantly with the time during the storage under predetermined conditions.Increased storage temperature significantly increased respiration rate of the green chilli. However, high humidity reduced the respiration rate and thereby heat of respiration of green chilli. For all storage temperatures (5-25°C) after one hour of storage of green chilli,lower respiration rates were recorded at 90% RH compared to 80% RH.Moreover, from Arrhenius-based respiration model it was noted that the green chilli was more sensitive to storage temperature at 90% RH compared to 80% RH. Hence, it is concluded that longer shelf life is possible at 90% RH.