100% CO2 and cold storage allow to maintain dried chili quality

Changes in color of dried chili in modified atmospheric packaging and storage temperature were investigated. Dried chili pods were packed in 100% CO2, 100% N2, vacuum, and normal air (control) before storage in cold (0 ? 2?) and ambient (28 ? 2?) conditions for 6 months. All samples at the ambient condition were increased in MC, pigment losses, and browning appearances. Non-enzymatic reaction markedly dominated on enhancing browning appearance as indicated by higher 5-hydroxymethylfurfural (HMF) and brown extractable compounds (BECs), as well as lower enzymatic activity of polyphenoloxidase (PPO) and peroxidase (POD). In contrast, these changes were delayed in cold condition. The 100% CO2 was able to prevent the change of color as indicated by higher L*, a*, chroma values, free-capsanthin, and total carotenoid contents. These suggest that 100% CO2 and cold conditions could be an alternative storage technique for dried chili to extend shelf storage. Novelty impact statement- Delaying changes of color appearance and carotenoid contents in dried chili is optimized using effective and practical methods namely modified atmosphere packaging and cold condition.- This finding provides an optimum solution to apply for producing dried chili during prolonged storage.- This conducting trial could be a model to upscale for commercial usage. ? SourcesColor appearance and physico-chemical changes in dried chili as affected by modified atmosphere packaging and temperature during storageWissanee Pola,Sumiko Sugaya,Varit Srilaong,Chalermchai Wongs-Aree,Songsin PhotchanachaiJournal of Food Processing and Preservation, September 2021https://doi.org/10.1111/jfpp.15967https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.15967 Picture by Carniceria Jose Marihttps://carniceriajosemari.com/especias-vinos-y-conservas/196-pimiento-molido-de-la-vera-tarrina.html