A unique rapid hot water treatment to improve storage quality of sweet pepper

A unique and rapid method for simultaneously rinsing and disinfecting sweet pepper (Capsicum annuun L.) using hot water and brushes has been developed (Israeli patent 116965). The efficiency of this method was tested on both laboratory and commercial scale machines with several bell sweet pepper varieties. The optimal treatment for cleaning and disinfecting pepper while maintaining fruit quality after prolonged storage and marketing simulation was found to be 55 +/- 1 degrees C for 12 +/- 2 s. This treatment significantly improved the general appearance of the fruit, reduced decay incidence and maintained fruit firmness. The respiration rate of rinsed and cleaned fruit was significantly lower than that of untreated fruit during storage and shelf life simulation. Rinsed and disinfected sweet peppers from a commercial-scale operation (1.5 tonnes h(-1)) and commercial dry-brushed fruits (control) were sent from Israel to England and the overall quality examined after 15 days storage at 7 degrees C and an additional of 4 days at 16-18 degrees C. Treated fruits were markedly firmer and cleaner than commercial dry-brushed fruit and were almost free of rots. Scanning electron microscopy (SEM) showed that this method removed dirt, dust and even fungal spores from the fruit calyx and skin and that small invisible cracks in the epidermis were sealed, thus maintaining better keeping quality of the fruit. (C) 1999 Elsevier Science B.V. All rights reserved.