INFLUENCE OF ACOUSTIC WAVES ON THE SHELF LIFE QUALITY OF BELL PEPPER (Capsicum annuum L.)
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Date
2019
Authors
Cris Leniel B. Cruz
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Abstract
Maintaining the shelf life and marketable quality of freshly produced bell pepper remains to be a big challenge. In order to prolong or maintain the marketable quality of this highly perishable crop, application of acoustic waves was proposed. The objective of the study was to evaluate the effect of acoustic wave on the surface color, flesh firmness and shelf life extension of bell pepper. Bell peppers were exposed to 1KHz, 100 dB acoustic waves in 4,6 and 8 hours in a sound-proof chamber prior to storage at 5°C. Zero exposure time was assigned as the control treatment in order to determine the influence of application of acoustic waves. The experimental set-up followed Completely Randomized Design (CRD) and the data gathered were statistically analyzed using one way analysis of variance test. Results showed that bell pepper treated with acoustic waves had a significant effect on its shelf life quality. Bell pepper treated with acoustic waves for 8 hours gave the best result for the change in surface color and flesh firmness with means equivalent to 3.88 and 3.36, respectively. The highest shelf life of bell pepper was also acquired in the 8 hours exposure to acoustic waves with 31 days. Analysis of variance shows significant effect on flesh firmness and shelf life but no significant effect on the change in surface color of bell pepper. Based on the results of the study, the optimum exposure time to acoustic waves for the bell pepper was 8 hours which can maintain its marketable quality up to 31 days after storage.