Studies on carnauba wax emulsion coating on extension of shelf-life and quality assessment in capsicum (Capsicum annuum L.)

Capsicum is an important vegetable crop and rich source of vitamin C. However, it has limited shelf life of 5–7 days at ambient storage temperature. Shelf life and quality attributes in capsicum was studied with different dilutions of carnauba wax emulsion (3.7–4.8%). Maximum sensory score (7.0–7.5) for flavor and texture sensory score was obtained for 15–20 days at room temperature and 30–35 days of refrigerated storage having dilution of 3.7–4.0% carnauba wax emulsion. Minimum physiological loss in weight of 1.23–1.62% and from 1.39–1.61% was obtained with 3.7% carnauba wax dilution after 30–35 days of refrigerated and 15–20 days of room temperature, respectively. The hardness value in 3.7% level of carnauba wax dilution in capsicum decreased to 5.0–12.3% and from 17.25–21.8% after 15–20 days at room temperature and 30–35 days at refrigerated storage temperature, respectively. Similarly ascorbic acid in capsicum also decreased to 6.78–10.22% and from 9.95–12.45% having 3.7% carnauba wax dilution after 15–20 days of room temperature and 3035 days of refrigerated storage, respectively.