การประเมินการสูญเสียหลังการเก็บเกี่ยวและการยืดอายุการเก็บรักษาพริก

Abstract

Evaluatin of postharvest lost and prolonging storage life of chili (Capsicum frutescens L.) grown in Nakhon Sri Tammarat, Phattalung and Songkhla Provinces were investigated during May 2016 - August 2017. The results showed that two main groups of cultivated chili can be divided, i.e. (1) fresh chili that harvested at mature green stage including cv. Duangmanee grown in Nakhon Sri Thammarat and Songkhla and cv. Yodson grown in Phattalung and (2) processed chili for chili paste that harvested at coloring stage including var. Short-Pod She grown in Nakhon Sri Thammarat) and Long-Pod She grown in Songkhla and Phattalung. Based on characteristic of postharvest losses, fresh chilies were sorted to eight groups, i.e. normal, small size, without or broken peduncle, wounded or damage fruit, young fruit, infected fruit,, abnormal fruit shape and coloring or ripe fruit. While processed chilies for chili paste were sorted to four groups, i.e. normal, small size, without or broken peduncle and infected fruit. This can be concluded that postharvest losses and life of chili depends on growing area, specie and variety, cultural practices and harvesting time. Further study of prolonging the storage life of chili cv. Duangmanee grown in Sonkhla and cv. Yodson grown in Phattalung at room and low temperature. Postharvest treatment for storage were temperature reduction, washing with aloe vera solution, using packaging foam tray with linear low-density polyethylene (LLDPE) film, using 1-methylcyclopropene (1-MCP), using different materials of modified atmosphere packaging or MAP (LDPE, PP, HDPE bagging). It was found the most effective postharvest treatments for storage of both chili cv. Duangmanee and Yodson at room temperature were using packaging foam tray with LLDPE film, fumigation 150 ppb 1-MCP + packaging foam tray with LLDPE film and fumigation 150 ppb 1-MCP + HDPE bagging as such for 4 days comparing with control for 2 days. At low temperature (10 °C), it was found that all packaging treatments effectively prolonged the storage life of chili cv. Duangmanee for 21 days comparing with control for 7 days. The most effective treatments for 21 days of storage chili cv. Yodson at low temperature were MAP packaging and fumigation 150 ppb 1-MCP + MAP (LDPE, PP, HDPE bagging). In addition, the storage life of chili cv. Yodson using packaging foam tray with LLDPE film with and without fumigation 150 ppb 1-MCP were 14 days when comparing with control (6 days).