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Postharvest Experimental Analysis with Bell Pepper

Postharvest Experimental Analysis with Bell Pepper. Group: Bell Pepper Ms. Tin Moe Hlaing Myanmar Ms. Huynh Thi Thanh Tuyen Vietnam Mr. Lin Qi China Mr. Ko Ko Myanmar Mr. Thone Boungvatthana Laos. 1. Experimental Design. 1. Packing + Chill. 2. No packing + Chill.

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Postharvest Experimental Analysis with Bell Pepper

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  1. Postharvest Experimental Analysis with Bell Pepper Group: Bell Pepper Ms. Tin Moe Hlaing Myanmar Ms. Huynh Thi Thanh Tuyen Vietnam Mr. Lin Qi China Mr. Ko Ko Myanmar Mr. Thone Boungvatthana Laos

  2. 1. Experimental Design 1. Packing + Chill 2. No packing + Chill Raw Bell Pepper Raw Bell Pepper Raw Bell Pepper Raw Bell Pepper No packing + Chill No packing + Chill 3. Packing + Room t0C Packing + Room t0C 4. No packing + Room t0C

  3. Before After 1 week

  4. 2. Condition • Time of experiment: 1 week • Fridge Temperature: 70C • Room Temperature: 22-250C • Packing by Xtend plastic bag

  5. 3. Result: Product quality evaluation WEIGHT LOSS

  6. COLOR • Treatment 2,3,4: no significant differently • Treatment 1 (yellow pepper): darker and a little transparent

  7. STEM

  8. Firmness Worst  best: 4 < 3 < 2 < 1

  9. DECAY Treatment4: worst

  10. PHYSIOLOGICAL DAMAGE Treatment 1: a little bit chilling injury, transparent

  11. INSIDE CUTTING QUALITY

  12. 4. Recommendation • In case of weight loss and decay, the recommended postharvest handling is treatment 1: packing + chill, but in the higher temperature of about 9-100C to avoid chill injuries • Depend on the financial situation and market, can also choose treatment 3: packing + room temperature, but should clean before packaging

  13. Thanks for your listening!

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