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, vi tamin C, microbial quality and sensory characteristics of fresh-cut green b ell peppers stored at 8 degrees+/-1 degrees C up to 11 days was studied. Th e respiration rate and ethylene production of fresh-cut green bell peppers increased after processing, resulting in anaerobic conditions by day 11. Th e physical attributes (colour and firmness), vitamin C content and the orga noleptic 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 gre en bell peppers are suitable for processing into fresh-cut ready-to-eat pro ducts. If the peppers were stored at 8 degrees+/-1 degrees C, they could ha ve a shelf-life of 7 days. Beyond this time the microbial proliferation was over the limit suggested as being safe for human consumption.