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AVRDC Chili Postharvest

This document provides guidelines for postharvest handling of fresh chili peppers in Cambodia, Laos, and Vietnam. It discusses harvesting chili peppers when ripe or partially ripe, protecting them from sun and rain during harvesting and transport, cleaning and sorting them to remove defects, and precooling them to slow metabolism and maintain quality. Proper postharvest handling helps reduce waste and maximize the supply of chili for fresh markets and processing.

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0% found this document useful (0 votes)
61 views6 pages

AVRDC Chili Postharvest

This document provides guidelines for postharvest handling of fresh chili peppers in Cambodia, Laos, and Vietnam. It discusses harvesting chili peppers when ripe or partially ripe, protecting them from sun and rain during harvesting and transport, cleaning and sorting them to remove defects, and precooling them to slow metabolism and maintain quality. Proper postharvest handling helps reduce waste and maximize the supply of chili for fresh markets and processing.

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Sleeping Beauty
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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AVRDC – The World Vegetable Center

AVRDC Publication Number: 10-735

International Cooperators’

Guide
Postharvest Technology for Fresh Chili Pepper
in Cambodia, Laos, and Vietnam
Antonio L. Acedo, Jr.

Introduction eaten raw or added to various fresh and cooked


dishes to provide the desired pungent or spicy 1
taste; it is also added to processed products
Chili pepper (Capsicum annuum) is a popular
such as dried fruit, powder, or paste. Improved
vegetable valued around the world for its
varieties and production systems combined with
color, flavor, spice, and nutritional value (Berke
appropriate postharvest techniques to reduce
et al. 2004). Capsaicin (8-methyl-N-vanillyl-6-
waste and maximize use of the produce can
nonenamide) and other capscicinoids give chili
increase the supply of chili for the fresh market
its fiery hot taste. Chili is rich in vitamin C and
and processing industries.
provitamin A, a good source of most B vitamins,
particularly vitamin B6, and high in potassium,
magnesium, and iron. Chili is grown throughout Harvesting and Field Handling
Cambodia, Laos, and Vietnam, and is an integral Harvest maturity. Chili is generally harvested
part of most meals, especially in Laos. It is when ripe, but it also can be harvested at a

Figure 1. Green and ripe chili at harvest.


green, immature stage (Berke et al. 2004) (Fig.1). and graded out to be used for other purposes, if
Maturity of green chili can be based on size, possible. During harvesting, pickers should wear
firmness, and color. For fruit to be harvested gloves to protect their hands because the oils
ripe, at least 50% color should have developed (capsaicin) in the fruit can cause severe burns;
(Aguilar, undated). pickers should take care not to touch their face
or eyes. Harvested fruits can be placed directly
Chili is non-climacteric—it does not ripen into plastic field crates or into smaller plastic
after harvest. Chili harvested unripe has buckets, which are then transferred to crates at
no capacity to complete ripening unless the side of the field. Cotton waist bags also can
postharvest conditions are favorable. In a study be used to collect the peppers and carry them to
by Krajayklang et al (2000), it was found that field crates.
Capsicum annuum L. paprika and cayenne chili
fruit harvested green or deep green failed to Mechanical harvesting is not advisable for
attain full red color under room conditions, while chili destined for the fresh market because
fruit harvested at or after the color break stage the machinery may injure the fruit. However,
(when the color begins to change) developed mechanically harvested fruit can be used for
full red color within 7–9 days. In a study on bell processing.
pepper harvested mature-green, the fruit was
able to develop deep red color when stored Field handling. The harvested fruit should be kept
under evaporative cooling conditions (Acedo in shaded conditions, and protected from sun,
1997). wind, and rain. Plastic crates are recommended
when transporting from the field to the
Time of harvesting. Harvesting can be done packinghouse to minimize damage. Sacks or
weekly, preferably during the early part of the mesh bags do not provide sufficient protection
day. Harvesting during or just after rain is not for the fruit during transport.
2 recommended, as wet conditions favor microbial
growth and enhance fruit breakdown. If chili Packinghouse Operations
must be harvested when the sun is up, the fruit
should placed under shade to dissipate heat Cleaning. Chili should cleaned in the field. Clean
before it is packed. chili by gently rubbing the fruit to remove debris
and soil particles. If washing has to be employed,
Harvesting method. Chili is picked by hand (Fig. the wash water must be clean or sanitized with
2). The fruit is harvested by removing it from chlorine (see “controlling decay”). After washing,
the branch and ensuring that the stem remains the fruit must be dried properly to prevent
intact and attached to the fruit. Only fruit with decay.
the required color and size should be harvested.
Overripe soft fruit is removed from the plant

Figure 2. Hand-picking chili and using a plastic bucket as a harvesting container.


Sorting/Grading. There are no recognized grade in 46°C water for 90 min for big-sized fruits
standards for chili. Good quality fruit should be (500-700 g) and 75 min for smaller fruit (<500
of uniform shape, size, and color typical of the g) effectively controlled fruit fly (Sanchez 2000).
variety. Fruit with defects such as cracks, decay, In citrus, dipping in 44°C water for 100 min
mechanical damage, and sunburn should be provided quarantine security against Mexican
sorted out and rejected. Undersized, shriveled, fruit fly (Shellie 2000). Right after heat treatment,
dull-looking, pitted, or softening fruit also the produce must be cooled in water. The use
should be rejected. of heat treatment in chili for insect pest control
must be examined and optimized.
Chili may be classified based on color, such as
red, green, and a mixture of red, green, and Ripening treatment. Peppers do not ripen after
yellow, and placed together or separate parts of harvest and produce very low levels of ethylene
the same container. Each class can be assigned at 0.1 to 0.2 µL kg-1 h-1 at 10°C and 20°C,
a particular name (e.g. Class or Grade 1, Grade respectively (Cantwell 2005). The use of ethylene
2, and so on). Other quality specifications may to enhance ripening or color change is not
include: recommended because it stimulates respiration
and causes the fruit to soften. The most effective
- Free from soil and debris way to color peppers is to hold partially
- No overripe or softening fruit colored fruit at 20-25°C with >95% RH. Simple
- Free from microbial infection or insect evaporative coolers may promote deep red color
infestation development (Acedo 1997).
- No mechanical damage, splitting, or
cracking Precooling. After harvest, precooling can be
- Stems intact and green employed to remove field heat from the fruit and
slow down metabolism. It is an important step
Fruit is sorted/graded by hand either on a in cold chain management. For chili produced 3
1
moving conveyor or on a grading table. Sorting in the tropics, rapid cooling to 10°C at high
tables for tomato can be modified to suit chili. RH would be sufficient, as a lower end-point
Sorters or graders must be knowledgeable and temperature could injure the fruit. Precooling
experienced to select only the fruit that meets can be done using forced air, hydrocooling,
the established standard. or vacuum cooling. Hydrocooling is simpler
and cheaper than the other methods, but care
Controlling decay and insect pests. Field sanitation should be taken to prevent development of
and prevention of wounds on the fruit help to decay from inadequate drying after treatment.
reduce the incidence of disease. Washing in 300 Precooling is advisable prior to cold storage.
ppm chlorine solution also can reduce disease
(Aguilar, undated) and should be followed by Packaging. Different kinds of packaging
proper drying. Waxing with fungicides has been containers are used for chili for in domestic
reported to reduce water loss and disease, but markets, including bamboo baskets, wooden
this treatment is not recommended as it leaves crates, plastic crates, and plastic bags (Fig. 3).
chemical residues on the fruit. Plastic crates offer better protection against
physical injuries than the other containers due
Another safe and simple treatment is the hot to their smooth surface, rigidity, and ease in
water dip. Dipping chili in 53-55°C water for 4 handling. If bamboo baskets or wooden crates
min can effectively control botrytis rot without are used, protective measures must be applied
causing fruit injury. Heat treatment also has such as using liners (e.g. fresh leaves, old
been used to control insect pests. However, newspaper) and proper strapping or binding
this method has not been tried against the chili of the container. Baskets of produce should
insect borer, infestations of which can persist not be stacked on top of one another unless a
during storage of dried fruit. In mango, dipping rigid divider is provided in-between layers in
a stack. Plastic or mesh bags and sacks are not soaked areas, decay (especially Alternaria) and
recommended unless they are placed in a rigid discoloration of the seed cavity. Symptoms can
container. appear after a few days at 0°C or a few weeks at
5°C. Sensitivity to cold varies with the cultivar;
ripe fruit is less sensitive than green fruit. When
A stored above 13°C, chili is subject to accelerated
ripening and bacterial soft rot infection. Because
peppers are sensitive to ethylene, chili should be
stored away from ethylene-producing fruit such
as bananas, avocados, melons, etc. and ripening
rooms. Decaying fruit produces significant
amounts of ethylene that may enhance ripening
and decay of other fruits. Chili in storage should
be inspected periodically and decayed fruit
culled.

Where no cold storage facilities are available,


fruit should be sorted, packed, and marketed
B within 24 hours of harvest. This is particularly
important for varieties that exhibit short shelf
life. Simple methods to maintain freshness
and extend shelf life can be employed, such as
modified atmosphere (MA) storage or packaging

Figure 3. Plastic crates (A) and bags (B) as packaging containers for chili.

For export, it is best to pack chili in telescopic


cartons. Two sizes are used with internal
dimensions of 20 x 51 x 34 cm and 16 x 37.7 x
27.9 cm. If the larger carton is used, a central
divider should be included. If staples are used
in carton construction, care should be taken to
ensure the staples are fully closed to prevent
fruit damage.

Storage
If cold storage facilities are available, peppers
can be stored at 10°C with 85-90% RH (Kitinoja
and Kader 2004). The fruit can last for 2-3 weeks.

Chili can be damaged when stored below


10°C; symptoms include surface pitting, water- Figure 4. Polymeric films for modified atmosphere packaging and storage of
chili.
made from polymeric films, particularly fruit to deteriorate rapidly. Discoloration, decay,
commercially available products such as and finally, tissue breakdown, are the common
polyethylene and polypropylene bags (Kader, symptoms of damage. Except for ripening
undated) (Fig. 4). treatment, transport, and market handling,
recommendations for tomatoes can be applied
In a study on the chili cultivar ‘Jinda,’ it was to fresh chili.
found that high-density polyethylene bags
were more effective in prolonging shelf life At the market, keep chili dry. Do not allow rain
than polypropylene and polyvinyl chloride films or other moisture to collect on the fruit. Protect
(Suwannasopon 2004). The fruit was still of from dust and insects to ensure the fruit is
acceptable appearance at the end of the 28-day wholesome and clean.
storage period at 10°C.

Evaporative cooling storage is a simple method


with potential for chili, particularly for red color
development. Its effectiveness in extending shelf
life and promoting red peel color development For more information on growing
of mature-green harvested fruit has been peppers, consult AVRDC
demonstrated in bell peppers (Acedo 1997). International Cooperators’ Guide:
Suggested Cultural Practices for
Chili and Sweet Peppers.
Transport and Market Handling
Chili is susceptible to mechanical damage, www.avrdc.org
particularly if transported in sacks or bags (Fig.
5). Any cracks, splits, or punctures will cause the
5

Figure 5. Fruit transported in sacks is easily bruised. Rigid plastic containers are better; they protect the fruit from cracking and splitting. Handle chili carefully
during transport to avoid damage to the fruit. Cracks or splits promote the growth of bacteria and mold, which lead to rapid decay.
Literature Cited
Acedo AL Jr (1997). Storage life of vegetables in simple evaporative coolers. Trop. Sci. 37:169-175.

Aguilar GAG (undated). Pepper. Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Sonora, Mexico.
Berke T, Black LL, Talekar NS, Wang JF, Gniffke P, Morris R (2004). Suggested cultural practices for chili pepper. AVRDC Pub.
#03-575. 8 p.

Cantwell M (2005). Recommendations for maintaining postharvest quality of bell pepper. Postharvest Technology Research
and Information Center, University of California, Davis, USA.

Kader AA (undated). Modified atmospheres during transport and storage of horticultural crops.

Kitinoja L and Kader AA (2004). Small-scale postharvest handling practices: A manual for horticultural crops. 4th ed.
University of California-Davis, California, USA.

Krajayklang M, Klieber A, Dry PR (2000). Colour at harvest and post-harvest behaviour influence paprika and chili spice
quality. Postharv. Biol. Technol. 20(3):269-278.

Sanchez G (2000). Postharvest hot water treatment for mangoes in Guatemala. Proc. Workshop on Postharvest Heat
Treatment, 22-24 March 2000, Israel. p. L17.

Shellie KC (2000). Citrus: Disinfestation heat treatments. Proc. Workshop on Postharvest Heat Treatment, 22-24 March 2000,
Israel. p. L5.

Suwannasopon P (2004). Modified atmosphere packaging of chili. Kasetsart University, Bangkok. BS Thesis.

AVRDC – The World Vegetable Center T +886 6 5837801


Headquarters F +886 6 5830009
P.O. Box 42, Shanhua, Tainan 74199 E [email protected]
Taiwan I www.avrdc.org

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