Jan 8, 2016

Extending fresh-cut pepper storage

Researchers in Maryland are studying peppers to find attributes that prolong the shelf life of fresh-cut pepper. Research is being led by plant geneticist John Stommel, along with the Genetic Improvement of Fruits and Vegetables Laboratory, and food technologist Yaguang (Sunny) Luo with the Food Quality Laboratory.

The team studied 50 pepper varieties to identify varieties that were resistant to deterioration over 14 days of cold storage.

Key findings in the study of the pepper varieties include:

• Fresh-cut sweet bell and elongated peppers exhibited signs of deterioration after 10-14 days of storage
• Jalapeno and serrano peppers didn’t lose fluids until 14 days of storage.
• Some peppers of each type showed maintenance of fluid beyond 14 days
• Extensive genetic variation exists in peppers, which can lead to improved fresh quality via traditional breeding

To learn more about the team’s research, read “Extending Fresh-Cut Pepper Storage” in the  December 2015 issue of AgResearch Magazine.