Kinetics modelling of physicochemical properties and shelf-life assessment of fresh cayenne pepper (Capsicum frutescens L.) under modified atmosphere packaging (MAP)

Romansyah, E. and Bintoro, N. and Karyadi, J. N. W. and Saputro, A. D. (2025) Kinetics modelling of physicochemical properties and shelf-life assessment of fresh cayenne pepper (Capsicum frutescens L.) under modified atmosphere packaging (MAP). International Food Research Journal (Malaysia), 32 (2). pp. 512-529. ISSN 2231 7546

The physicochemical properties of fresh agricultural products must be evaluated to facilitate the design of modified atmosphere packaging (MAP), and to determine product shelf-life. The present work thus aimed to kinetically evaluate the physicochemical properties, and assess the shelf-life of fresh cayenne pepper stored under MAP conditions. Polyethylene (PE) packaging films with thicknesses of 30, 50, and 80 µm, along with storage temperatures of 5, 15, and 28°C, were investigated. Fresh cayenne pepper was used as the sample, and its physicochemical properties—including colour difference (ΔE), weight loss (WL), pH, soluble solid content (SSC), and vitamin C content—were evaluated as quality parameters. The results indicated that changes in ΔE and WL followed zero-order kinetics, while pH, SSC, and vitamin C content followed first-order kinetics. Storage temperature had a more significant impact on the shelf-life of cayenne pepper than the thickness of the plastic packaging. The longest shelf-life was observed with MAP storage using a 50 μm film at 5°C, extending up to 21 days—approximately four times longer than the control.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/32%20(02)%202025/15%20-...

Abstract

The physicochemical properties of fresh agricultural products must be evaluated to facilitate the design of modified atmosphere packaging (MAP), and to determine product shelf-life. The present work thus aimed to kinetically evaluate the physicochemical properties, and assess the shelf-life of fresh cayenne pepper stored under MAP conditions. Polyethylene (PE) packaging films with thicknesses of 30, 50, and 80 µm, along with storage temperatures of 5, 15, and 28°C, were investigated. Fresh cayenne pepper was used as the sample, and its physicochemical properties—including colour difference (ΔE), weight loss (WL), pH, soluble solid content (SSC), and vitamin C content—were evaluated as quality parameters. The results indicated that changes in ΔE and WL followed zero-order kinetics, while pH, SSC, and vitamin C content followed first-order kinetics. Storage temperature had a more significant impact on the shelf-life of cayenne pepper than the thickness of the plastic packaging. The longest shelf-life was observed with MAP storage using a 50 μm film at 5°C, extending up to 21 days—approximately four times longer than the control.

[error in script]

Item Type:	Article
AGROVOC Term:	packaging materials
AGROVOC Term:	packaging
AGROVOC Term:	modified atmosphere packaging
AGROVOC Term:	storage temperature
AGROVOC Term:	weight losses
AGROVOC Term:	pH
AGROVOC Term:	kinetics
AGROVOC Term:	chillies
Geographical Term:	Indonesia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	03 Jun 2026 03:16
Last Modified:	03 Jun 2026 03:16
URI:	http://webagris.upm.edu.my/id/eprint/25334

Actions (login required)

View Item