Susceptibility of minimally processed green pepper and cucumber to chilling injury as observed by apparent respiration rate

Apparent respiration rate and total microbial count were measured for intact and cut vegetables of green chilli pepper and cucumber stored at 5 and 10 degrees C. The minimally processed vegetables were more sensitive to chilling injury at 5 degrees C compared to the intact produce. Their response of increased respiration to chilling injury at 5 degrees C was noticed earlier than spoilage due to microbial growth, and determined the limit of shelf-life (4 days) in storage. Due to increased susceptibility to chilling injury when these products were stored at 5 degrees C, they had shelf-lives shorter than or equal to those at 10 degrees C.