Effects of different waves of ultraviolet radiation on postharvest chilling injury and quality on pepper (Capsicum annuum var. longum)

In this study, the effects of ultraviolet radiation with three different wavelengths (UV-A, UV-B and UV-C) in two different periods (10 and 20 min) on post-harvest damage and quality changes during storage of the pepper (Capsicum annuum Var. Longum) were investigated. It was determined that weight loss occurring during storage could be reduced by UV-C radiation application for 10 min before storage. The crispness which decreased during the storage in pepper fruit was maintained by UV-B radiation application for 10 min. While chilling injury rate in untreated control reached to 50% at the end of the eight-week storage, UV-B application for 20 min and UV-C application for 10 or 20 min reduced chilling injury rate by about 30%. None of the ultraviolet treatments applied at different wavelengths and durations was effective in reducing the rate of infection occurring during the storage. Similarly, none of the ultraviolet treatment had a significant effect on SSC and color parameters and yellowness index.