Hydrocolloid-lipid coating affect on weight loss, pectin content, and textural quality of green bell peppers

Three coatings containing a hydrocolloid-lipid blend combination were developed and applied to green bell peppers. Peppers were refrigerated and monitored over a 5-week period to determine pectin content and textural quality. Pectin content decrease was significantly (p < 0.05) greater in the uncoated peppers during the storage period. Weight loss also occurred in the uncoated peppers at a significantly greater rate, while respiration rates and puncture score differences were insignificant among all groups. The results indicate that the coatings were effective in maintaining quality during storage. A better procedure is recommended for puncture analysis.