Abstract:

The effect of storage temperature and chitosan coating of extraction from ginger and garlic was studied on capsicum postharvest physiology. The results showed low temperature could significantly slow weigh loss and after-ripening, and inhibit the decrease of chlorophyll, TSS, Vc, total sugar in pepper fruit. Both of chitosan coating and chitosan coating with extraction from ginger and garlic had the similar effects on capsicum postharvest physiology with low temperature, and the latter were better. Compared with coating, the effect of low temperature were more significant. Of course, using of chitosan coating with extraction from ginger and garlic under low temperature would have the best effect on pepper preservation. The second was chitosan coating under low temperature.