Avalos Llano, K. R., Sgroppo, S. C., & Chaves, A. R. (2009). Quality and antioxidant properties of whole and fresh cut ’Cherry’ peppers during storage at 10 °C. Facena, 25, 21-32. https://doi.org/10.30972/fac.2503433
Al Alawi, S. M., Hossain, M. A., & Abusham, A. A. (2018). Antimicrobial and cytotoxic comparative study of different extracts of Omani and Sudanese Gum acacia. Beni-Suef University Journal of Basic and Applied Sciences, 7, 22-26. https://doi.org/10.1016/j.bjbas.2017.10.007
Ali, A., Maqbool, M., Alderson, P. G., & Zahid, N. (2013). Effect of gum arabic as an edible coating on antioxidant capacity of tomato (Solanum lycopersicum L.) fruit during storage. Postharvest Biology and Technology, 76, 119-124. https://doi.org/10.1016/j.postharvbio.2012.09.011
Amiri, A., Mortazavi, S. M. H., Ramezanian, A., Mahmoodi Sourestani, M., Mottaghipisheh, J., Iriti, M., & Vitalini, S. (2021). Prevention of decay and maintenance of bioactive compounds in strawberry by application of UV-C and essential oils. Journal of Food Measurement and Characterization, 15, 5310-5317. Retrieved from: https://link.springer.com/article/10.1007/s11694-021-01095-2
Association of official agricultural chemists (AOAC) (1995). Ascorbic acid in vitamin preparations and juices: 2, 6-dichloroindophenol titrimetric method, OMA, 16-17. Retrieved from: https://vdocuments.site/aoac-method-ascorbic-ac-967-21.html.
Arnon, A. N. (1967). Method of extraction of chlorophyll in the plants. Journal of Agronomy, 23, 112-121.
Barbagallo, R. N., Chisari, M., & Caputa, G. (2012). Effects of calcium citrate and ascorbate as inhibitors of browning and softening in minimally processed ‘Birgah’ eggplants. Postharvest Biology and Technology, 73, 107-114. https://doi.org/10.1016/j.postharvbio.2012.06.006
Barret, M., Beaulieu, C., John, C., & Shewfelt, R. (2010). Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: Desirable levels, instrumental and sensory measurement, and the effects of processing. Critical Reviews in Food Science and Nutrition, 50, 1040-8398. https://doi.org/10.1080/10408391003626322
Bayoumi, Y. A. (2008). Improvement of postharvest keeping quality of white pepper fruits (Capsicum annuum, L.) by hydrogen peroxide treatment under storage conditions. Acta Biologica Szegediensis, 52, 7-15. Retrieved from: https://abs.bibl.u-szeged.hu/index.php/abs/article/view/2572
Behera, T. K., Pal, R. K., Nita, S., & Manoj, S. (2004). Effect of maturity at harvest on physicochemical attributes of sweet pepper (Capsicum annuum var. grossum) varieties. The Indian Journal of Agricultural Sciences, 74, 251-253.
Bernardo, A., Martinez, S., Alvarez, M., Fernandez, A., & Lopez, M. (2008). The composition of two Spanish pepper varieties (Fresno de la Vega and Benavente‐Los Valles) in different ripening stages. Journal of Food Quality, 31, 701-716. http://dx.doi.org/10.1111/j.1745-4557.2008.00229.x
Bhardwaj, R. L., & Sen, N. L. (2003). Zero energy cool-chamber storage of mandarin (Citrus reticulata blanco) cv.’Nagpur Santra’. Journal of Food Science and Technology, 40, 669-672.
Changwal, C., Shukla, T., Hussain, Z., Singh, N., Kar, A., Singh, V. P., Abdin, M. Z., & Arora, A. (2021). Regulation of postharvest tomato fruit ripening by endogenous salicylic acid. Frontiers in Plant Science, 12, 663943. https://doi.org/10.3389%2Ffpls.2021.663943
Chaple, S., Vishwasrao, C., & Ananthanarayan, L. (2017). Edible composite coating of methyl cellulose for post‐harvest extension of shelf‐life of finger hot indian pepper (Pusa jwala). Journal of Food Processing and Preservation, 41, e12807. https://doi.org/10.1111/jfpp.12807
Chen, J., Zheng, M., Tan, K.B., Lin, J., Chen, M., & Zhu, Y. (2022). Development of Xanthan gum/hydroxypropyl methyl cellulose composite films incorporating tea polyphenol and its application on fresh-cut green bell peppers preservation. International Journal of Biological Macromolecules, 211, 198-206. https://doi.org/10.1016/j.ijbiomac.2022.05.043
Chikhala, T., Seke, F., Slabbert, R.M., Sultanbawa, Y., & Sivakumar, D. (2024). Utilizing Xanthan gum coatings as probiotic bacteria carriers to enhance postharvest quality and antioxidants in fresh-cut cantaloupe and honeydew (Cucumis melo L.) melons. Foods, 13, 940. https://doi.org/10.3390/foods13060940
Daraghmah, F. S., & Qubbaj, T. (2021). Impact of gum arabic and cactus mucilage as potential coating substances combined with calcium chloride treatment on tomato (Solanum lycopersicum L.) fruit quality attributes under ambient storage conditions. Canadian Journal of Plant Science, 102, 375-384. https://doi.org/10.1139/CJPS-2021-0164
Deepa, N., Kaur, C., Singh, B., & Kapoor, H. C. (2006). Antioxidant activity in some red sweet pepper cultivars. Journal of Food Composition and Analysis, 19, 572-578. https://doi.org/10.1016/j.jfca.2005.03.005
del C Robles-Flores, G., Abud-Archila, M., Ventura-Canseco, L. M. C., Meza-Gordillo, R., Grajales-Lagunes, A., Ruiz-Cabrera, M. A., & Gutiérrez-Miceli, F. A. (2018). Development and evaluation of a film and edible coating obtained from the Cajanus cajan seed applied to fresh strawberry fruit. Food and Bioprocess Technology, 11, 2172-2181. https://doi.org/10.1007/s11947-018-2175-5
Díaz‐Pérez, J. C., Muy‐Rangel, M. D., & Mascorro, A. G. (2007). Fruit size and stage of ripeness affect postharvest water loss in bell pepper fruit (Capsicum annuum L.). Journal of the Science of Food and Agriculture, 87, 68–73. https://doi.org/10.1002/jsfa.2672
Edusei, V. O., Ofosu-Anim, J., & Johnson, P. N. T. (2012). Cornelius EW. Extending postharvest life of green chilli pepper fruits with modified atmosphere packaging. Ghana Journal of Horticulture, 10, 131-140.
El-Gioushy, S. F., Abdelkader, M. F., Mahmoud, M. H., Abou El Ghit, H. M., Fikry, M., Bahloul, A. M., Rashwan Ahmed, A., Lo'ay, A., Abdelaziz, A., Al-Haithloul, H., Hikal, D., Abdein, M., Hassan, K., & Gawish, M. (2022). The effects of a gum arabic-based edible coating on guava fruit characteristics during storage. Coatings, 12, 90. https://doi.org/10.3390/coatings12010090
Fallik, E., Bar-Yosef, A., Alkalai-Tuvia, S., Aharon, Z., Perzelan, Y., Ilić, Z., & Lurie, S. (2009). Prevention of chilling injury in sweet bell pepper stored at 1.5ºC by heat treatments and individual shrink packaging. Folia Horticulturae, 21, 87-97. https://doi.org/10.2478/fhort-2013-0141
Gao, P., Zhu, Z., & Zhang, P. (2013). Effects of chitosan–glucose complex coating on postharvest quality and shelf life of table grapes. Carbohydrate Polymers, 95, 371-378. https://doi.org/10.1016/j.carbpol.2013.03.029
Ghasemnezhad, M., Sherafati, M., & Payvast, G. A. (2011). Variation in phenolic compounds, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two different harvest times. Journal of Functional Foods, 3, 44-49. https://doi.org/10.1016/j.jff.2011.02.002
Gil, M. I., Aguayo, E., & Kader, A. A. (2006). Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. Journal of Agricultural and Food Chemistry, 54, 4284-4296. https://doi.org/10.1021/jf060303y
Gonzales, L. M. R., & Benitez, M. M. (2023). Physicochemical and physiological properties of okra [Abelmoschus esculentus (L.) moench] fruits coated with polysaccharide-based edible coatings. Mindanao Journal of Science and Technology, 21. https://doi.org/10.61310/mjst.v21i2.1717
Hedge, J. E., & Hofreiter, B. T. (1962). Carbohydrates. In Whistler, R. L. & Be Miller, J. N. (Ed.), Methods in carbohydrate chemistry (pp. 17-22). New York: Academic Press.
Hu, Q., Fang, Y., Yang, Y., Ma, N., & Zhao, L. (2011). Effect of nanocomposite-based packaging on postharvest quality of ethylene-treated kiwifruit (Actinidia deliciosa) during cold storage. Food Research International, 44, 1589-1596. https://doi.org/10.1016/j. foodres.2011.04.018
Jantra, C., Slaughter, D. C., Roach, J., & Pathaveerat, S. (2018). Development of a handheld precision penetrometer system for fruit firmness measurement. Postharvest Biology and Technology, 144, 1-8. https://doi.org/10.1016/j.postharvbio.2018.05.009
Kehila, S., Alkalai-Tuvia, S., Chalupowicz, D., Poverenov, E., & Fallik, E. (2021). Can edible coatings maintain sweet pepper quality after prolonged storage at sub-optimal temperatures?
Horticulturae, 7, 387.
https://doi.org/10.3390/horticulturae7100387
Klangmuang, P., & Sothornvit, R. (2018). Active coating from hydroxypropyl methylcellulose-based nanocomposite incorporated with Thai essential oils on mango (cv. Namdokmai Sithong). Food Bioscience, 23, 9-15. https://doi.org/10.1016/j.fbio.2018.02.012
Kumar, A., & Saini, C. S. (2021). Edible composite bi-layer coating based on whey protein isolate, Xanthan gum and clove oil for prolonging shelf life of tomatoes. Measurement: Food, 2, 100005. https://doi.org/10.1016/j.meafoo.2021.100005
LeRoux, M. N., Schmit, T. M., Roth, M., & Streeter, D. H. (2010). Evaluating marketing channel options for small-scale fruit and vegetable producers. Renewable Agriculture and Food Systems, 25, 16-23.
Li, C., Tao, J., & Zhang, H. (2017). Peach gum polysaccharides-based edible coatings extend shelf life of cherry tomatoes. 3 Biotech, 7, 1-5. https://doi.org/10.1007%2Fs13205-017-0845-z
Lim, C. S., Kang, S. M., Cho, J. L., Gross, K. C., & Woolf, A. B. (2007). Bell pepper (Capsicum annuum L.) fruits are susceptible to chilling injury at the breaker stage of ripeness. HortScience, 42, 1659-1664. https://doi.org/10.21273/HORTSCI.42.7.1659
Ma, L., Zhang, M., Bhandari, B., & Gao, Z. (2017). Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables. Trends in Food Science and Technology, 64, 23-38. https://doi.org/10.1016/j.tifs.2017.03.005
Maalekuu, K., Elkind, Y., Fallik, E., Shalom, Y., & Tuvia-Alkalai, S. (2003). Quality evaluation of three sweet pepper cultivars after prolonged storage. Advances in Horticultural Science, 17, 187-191. https://www.jstor.org/stable/42883362
Mahalik, N.P., & Nambiar, A.N. (2010). Trends in food packaging and manufacturing systems and technology. Trends in Food Science & Technology, 21, 117–128. https://doi.org/10.1016/j.tifs.2009.12.006
Maftoonazad, N., Ramaswamy, H. S., & Marcotte, M. (2007). Evaluation of factors affecting barrier, mechanical and optical properties of pectin‐based films using response surface methodology. Journal of Food Process Engineering, 30, 539-563. https://doi.org/10.1111/j.1745-4530.2007.00123.x
Maurizzi, E., Bigi, F., Volpelli, L. A., & Pulvirenti, A. (2023). Improving the post-harvest quality of fruits during storage through edible packaging based on guar gum and hydroxypropyl methylcellulose. Food Packaging and Shelf Life, 40, 101178. http://dx.doi.org/10.1016/j.fpsl.2023.101178
Minh, N. P., Van Tuan, T., Tuyen, T. T., & Mai, D. K. (2019). Application of guar gum as edible coating to prolong shelf life of red chilli pepper (Capsicum frutescens L.) fruit during preservation. Journal of Pharmaceutical Sciences, 11, 1474-1478.
Naeem, A., Abbas, T., Ali, T. M., & Hasnain, A. (2018). Effect of antioxidant and antibacterial properties of guar gum coating containing spice extracts and its application on tomatoes (Solanum lycopersicum L.). Measurement: Food, 12, 2725-2734. https://doi.org/10.1007/s11694-018-9890-5
Nasrin, T. A. A., Rahman, M. A., Islam, M. N., Arfin, M. S., & Akter, L. (2018). Effect of edible coating on postharvest quality of bell pepper. 41, 73-83. Bulletin of the Institute of Tropical Agriculture Kyushu University. http://dx.doi.org/10.11189/bita.41.73
Ncama, K., Magwaza, L. S., Mditshwa, A., & Tesfay, S. Z. (2018). Plant-based edible coatings for managing postharvest quality of fresh horticultural produce: A review. Food Packaging and Shelf Life, 16, 157-167. https://doi.org/10.1016/j.fpsl.2018.03.011
Ochoa-Reyes, E., Martínez-Vazquez, G., Saucedo-Pompa, S., Montañez, J., Rojas-Molina, R., de Leon-Zapata, M. A., & Aguilar, C. N. (2021). Improvement of shelf life quality of green bell peppers using edible coating formulations. Journal of Microbiology, Biotechnology and Food Sciences, 2, 2448–2451.
Qubbaj, T., & Daraghmah, F. S. (2023). Postharvest guar gum coating modulates fruit ripening, storage life, and quality of tomato fruits kept in ambient or cold storage conditions. Journal of Agricultural Science and Technology, 25, 963-974. https://doi.org/10.22034/jast.25.4.14
Panahirad, S., Dadpour, M., Peighambardoust, S. H., Soltanzadeh, M., Gullón, B., Alirezalu, K., & Lorenzo, J. M. (2021). Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review. Trends in Food Science & Technology, 110, 663-673. https://doi.org/10.1016/j.tifs.2021.02.025
Perez-Grajales, M., MartíNez-DamiáN, M. T., Oscar, C. A., Potrero-Andrade, S. M., Aureliano, P. L., GonzáLez-HernáNdez, V. A., & Villegas-Monter, A. (2019). Content of capsaicinoids and physicochemical characteristics of Manzano hot pepper grown in greenhouse. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47, 119-127. https://doi.org/10.15835/nbha47111241
Perez-Vazquez, A., Barciela, P., Carpena, M., & Prieto, M.A. (2023). Edible coatings as a natural packaging system to improve fruit and vegetable shelf life and quality. Foods, 12, 3570. https://doi.org/10.3390/foods12193570
Pinzon, M. I., Garcia, O. R., & Villa, C. C. (2018). The influence of Aloe vera gel incorporation on the physicochemical and mechanical properties of banana starch‐chitosan edible films. Journal of the Science of Food and Agriculture, 98, 4042-4049. https://doi.org/10.1002/jsfa.8915
Raffo, A., Baiamonte, I., Nardo, N., & Paoletti, F. (2007). Internal quality and antioxidants content of cold-stored red sweet peppers as affected by polyethylene bag packaging and hot water treatment. European Food Research and Technology, 225, 395-405. https://doi.org/10.1007/s00217-006-0430-x
Rastegar, S., & Atrash, S. (2021). Effect of alginate coating incorporated with Spirulina, Aloe vera and guar gum on physicochemical, respiration rate and color changes of mango fruits during cold storage.
Measurement: Food, 15, 265-275.
https://doi.org/10.1007/s11694-020-00635-6
Ruelas-Chacon, X., Contreras-Esquivel, J. C., Montañez, J., Aguilera-Carbo, A. F., Reyes-Vega, M. L., Peralta-Rodriguez, R. D., & Sanchéz-Brambila, G. (2017). Guar gum as an edible coating for enhancing shelf-life and improving postharvest quality of roma tomato (Solanum lycopersicum L). Journal of Food Quality, 2017, 1-9. http://dx.doi.org/10.1155/2017/8608304
Saekow, M., Naradisorn, M., Tongdeesoontorn, W., & Hamauzu, Y. (2019). Effect of carboxymethyl cellulose coating containing ZnO-nanoparticles for prolonging shelf life of persimmon and tomato fruit. Journal of Food Science and Technology, 5, 41-48.
Saha, A., Tyagi, S., Gupta, R.K., & Tyagi, Y. K. (2016). Guar gum based edible coating on cucumber (Cucumis sativus L.). European Journal of Pharmaceutical and Medical Research, 3, 558-570.
Saltveit Jr, M. E. (1977). Carbon dioxide, ethylene, and color development in ripening mature green bell peppers. Journal of the American Society for Horticultural Science, 102, 523-525. https://doi.org/10.21273/JASHS.102.5.523
Satish, K., & Thakur, K. S. (2017). Effect of starlight fruit conserve wax emulsion and CFB packaging on storage quality of pear. Indian Journal of Ecology, 44, 744–750.
Sharif, M., Mujtaba, M., Rahman, M. U., Shalmani, A., Ahmad, H., Anwar, T., Tianchan, D., & Wang, X. (2018). The multifunctional role of chitosan in horticultural crops: A review. Molecules, 23, 872. https://doi.org/10.3390%2Fmolecules23040872.
Shotorbani, N. Y., Jamei, R., & Heidari, R. (2013). Antioxidant activities of two sweet pepper Capsicum annuum L. varieties phenolic extracts and the effects of thermal treatment. Avicenna Journal of Phytomedicine, 3, 25-34.
Soliman, S. A., Abdelhameed, R. E., & Metwally, R. A. (2023). In vivo and in vitro evaluation of the antifungal activity of the pgpr Bacillus amyloliquefaciens RaSh1 (MZ945930) against Alternaria alternata with growth promotion influences on Capsicum annuum L. plants. Microbial Cell Factories, 22, 70. https://doi.org/10.1186/s12934-023-02080-8
Survase, S. S., Garande, V. K., Pawar, R. D., & Sonawane. PN. (2021). Effect of different edible coatings on Physico-chemical composition and sensorial qualities of fresh cut red pumpkin. Journal of Pharmaceutical Innovation, 10, 2535-2540.
Tahir, H. E., Xiaobo, Z., Jiyong, S., Mahunu, G. K., Zhai, X., & Mariod, A. A. (2018). Quality and postharvest‐shelf life of cold‐stored strawberry fruit as affected by gum arabic (Acacia senegal) edible coating. Journal of Food Biochemistry, 42, e12527. https://doi.org/10.1111/jfbc.12527
Vicente, A. R., Pineda, C., Lemoine, L., Civello, P. M., Martinez, G. A., & Chaves, A. R. (2005). UV-C treatments reduce decay, retain quality and alleviate chilling injury in pepper. Postharvest Biology and Technology, 35, 69-78. https://doi.org/10.1016/j.postharvbio.2004.06.001
Villa-Rivera, M. G., & Ochoa-Alejo, N. (2020). Chili pepper carotenoids: Nutraceutical properties and mechanisms of action. Molecules, 25, 5573. https://doi.org/10.3390%2Fmolecules25235573
Wani, S. M., Gull, A., Ahad, T., Malik, A. R., Ganaie, T. A., Masoodi, F. A., & Gani, A. (2021). Effect of gum Arabic, Xanthan and carrageenan coatings containing antimicrobial agent on postharvest quality of strawberry: Assessing the physicochemical, enzyme activity and bioactive properties. International Journal of Biological Macromolecules, 183, 2100-2108. https://doi.org/10.1016/j.ijbiomac.2021.06.008
Wei, J., Zheng, J., Yu, J., Zhao, D., Cheng, Y., Ruan, M., & Zhou, G. (2019). Production and identification of interspecific hybrids between pepper (Capsicum annuum L.) and the wild relative (Capsicum frutescens L.). Journal of Agricultural Science and Technology, 21, 761-769. https://dor.isc.ac/dor/20.1001.1.16807073.2019.21.3.6.9
Yaman, O., & Bayoιndιrlι, L. (2002). Effects of an edible coating and cold storage on shelf-life and quality of cherries. LWT-Food Science and Technology, 35, 146-150. https://doi.org/10.1006/fstl.2001.0827
Yao, X. C., Cao, Y., & Wu, S. J. (2013). Antioxidant activity and antibacterial activity of peach gum derived oligosaccharides. International Journal of Biological Macromolecules, 62, 1-3. https://doi.org/10.1016/j.ijbiomac.2013.08.022
Yu, L., Haley, S., Perret, J., Harris, M., Wilson, J., & Qian, M. (2002). Free radical scavenging properties of wheat extracts. Journal of Agricultural and Food Chemistry, 50, 1619-1624. https://doi.org/10.1021/jf010964p
Zaki, N., Hakmaoui, A., Ouatmane, A., Hasib, A., & Fernández-Trujillo, J. P. (2013). Bioactive components and antioxidant activity of Moroccan Paprika (Capsicum annuum L.) at different period of harvesting and processing. Journal of Biology Agriculture and Healthcare, 3, 1-8.
Zhang, L. P., Xie, J., Wang, T., & Xiong, Q. (2013). Study of physicochemical properties of chinese small cabbage (Brassica chinensis L.) stored at four temperatures. Advanced Materials Research, 2384, 1275-1281. http://dx.doi.org/10.4028/www.scientific.net/AMR.690-693.1275
Zare‐Bavani, M. R., Rahmati‐Joneidabad, M., & Jooyandeh, H. (2024). Gum tragacanth, a novel edible coating, maintains biochemical quality, antioxidant capacity, and storage life in bell pepper fruits. Food Science & Nutrition, 12, 3935-3948. https://doi.org/10.1002/fsn3.40
)
)