Influence of Different Comestible Coatings and Wrapping Material on Shelf Life of Bell Pepper

Gurleen Kaur

Abstract: The influence of different comestible coatings and wrapping material on various characters of Bell pepper determined during post-harvest storage at room temperature. Different coatings used were Aloe vera gel, cornstarch, mustard oil and control. After coating samples were stored at room temperature under polythene and newspaper wrapping. Several parameters viz. firmness, fungal attack, texture, skin integrity and moisture content were analyzed till spoilage. Results disclosed that the quality of bell pepper was boosted by different coatings. Aloe vera gel demonstrated superiority over the other coatings. It yields a significant positive impact on firmness, texture, skin integrity and preventing fungal attack under polythene wrapping eventually leading to increased shelf life. Therefore, the present study results suggested that shelf life of bell pepper can be increased by using aloe vera gel with polythene wrapping.

Keywords: Bell pepper, Coatings, Firmness, Texture, Wrappings

How to Cite?: Gurleen Kaur, "Influence of Different Comestible Coatings and Wrapping Material on Shelf Life of Bell Pepper", Volume 14 Issue 7, July 2025, International Journal of Science and Research (IJSR), Pages: 825-827, https://www.ijsr.net/getabstract.php?paperid=MR25713221019, DOI: https://dx.doi.org/10.21275/MR25713221019