Application of Guar Gum as Edible Coating to Prolong Shelf Life of Red Chilli Pepper (Capsicum frutescens L.) Fruit during Preservation

Fruits of red chilli pepper (Capsicum) contained capsaicinoids, a family of compounds that give them the characteristic pungent taste. Red chilli pepper contains lycopene, a red carotenoid pigment that has strong antioxidant properties. Red chilli pepper is highly perishable and loses its freshness and flaccidity soon after harvest, reducing not only the visual appeal of the bell pepper fruit but also the quality. Edible coatings are an attractive strategy to protect vegetables during postharvest. Edible coatings are widely used for extension of shelf life of fruits and vegetables by reduction of moisture loss and gas exchange as well as reduction of the physiological disorders. The main problem of postharvest losses associated with Red chilli pepper is rapid loss of firmness, soluble dry matter, and carotenoid. The objective of the present study was to identify the effect of different guar gum concentrations (0.2%, 0.3%, 0.4%, 0.5%, 0.6%) and storage temperature (2 C, 6 C, 10 C, 14 C) to the weight loss, firmness, total soluble sugar and carotenoid in red chilli pepper (Capsicum frutescens L.) fruits during storage. Moreover, shelf life (0 day, 5 days, 10 days, 15 days and 20 days) of red chilli pepper (Capsicum frutescens L.) fruit in storage also clarified. Results demonstrated that Guar gum 0.5% and storage temperature 6 C could maintain red chilli pepper (Capsicum frutescens L.) fruit quality for 20 days without any deterioration. This is an opportunity to develop value‐added products reducing the postharvest losses, improving nutritional value and generating additional revenue for red chilli pepper growers. Coating fruits with substances that form semi-permeable film is another method used to delay ripening and prolong the storage life of produce.