Physicochemical and microbiological changes in fresh-cut green bell peppers as affected by packaging and storage

The effect of passive modified atmosphere packaging on colour, firmness, vitamin C, microbial quality and sensory characteristics of fresh-cut green bell peppers stored at 8 degrees+/-1 degrees C up to 11 days was studied. The respiration rate and ethylene production of fresh-cut green bell peppers increased after processing, resulting in anaerobic conditions by day 11. The physical attributes (colour and firmness), vitamin C content and the organoleptic characteristics (odour, colour and texture) were acceptable until the end of the storage time, but the microbial analysis showed that after 7 days the total count was >10(7)-10(8) cfu/g. This study confirmed that green bell peppers are suitable for processing into fresh-cut ready-to-eat products. If the peppers were stored at 8 degrees+/-1 degrees C, they could have a shelf-life of 7 days. Beyond this time the microbial proliferation was over the limit suggested as being safe for human consumption.