EDIBLE COATING EFFECTS ON POSTHARVEST QUALITY OF GREEN BELL PEPPERS

Green bell pepper fruits (Capsicum annuum L., cv. ''Jupiter'') were co ated with a mineral-oil-based coating or a cellulose-based coating. Th ree different milk-protein-based edible coatings (whey protein isolate , sodium caseinate, and sodium caseinate beeswax emulsion) plasticized with glycerol were also tested. The effects of these coatings were fo llowed by measurement of changes in respiration, internal gases, color , firmness, and water loss during storage at 10 degrees C, 80-85% RH f or 20 days. None reduced respiration or affected color. Only the miner al-oil-based coating significantly reduced moisture loss, thus maintai ning fruit firmness and thereby prolonging fruit freshness.