Postharvest Quality Maintenance of Traditional Serbian Peppers: The Impact of Heat Treatment and Storage Temperature
Abstract
1. Introduction
2. Materials and Methods
2.1. Plant Material and Cultivation
2.2. Experimental Design
2.3. Weight Loss
2.4. Visual Quality Assessment
2.5. Color
- L* = lightness;
- a* = red/green value;
- b* = yellow/blue value;
- Number 1—the reference/initial color measurement;
- Number 2—the second color measurement.
2.6. Analysis of Fruit Anatomy
2.7. Chemical Analysis
2.8. Statistical Analysis
3. Results
3.1. Weight Loss
3.2. Visual Quality Assessment
3.3. Comparative Histological Analysis of Pericarp
3.4. Color Changes
3.5. Fruit Composition
3.6. Principal Component Analysis (PCA)
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Traditional Cultivar | Storage Condition | Storage Duration | ||||||
---|---|---|---|---|---|---|---|---|
14 Days | 21 Days | |||||||
Chilling Injury (%) | Decay Incidence (%) | Weight Loss (%) | Chilling Injury (%) | Decay Incidence (%) | Weight Loss (%) | General Appearance | ||
Kurtovska Ajvaruša | 10 °C | 0 | 2 | 3.9 | 0 | 10.5 | 6.5 | 2.3 |
4 °C | 0.5 | 0 | 2.2 | 5.0 | 3.0 | 2.6 | 3.0 | |
4 °C + HWD | 0 | 0 | 2.5 | 1.2 | 0 | 2.9 | 3.4 | |
Grkinja Babura | 10 °C | 0 | 2.3 | 5.0 | 0 | 20.0 | 8.0 | 1.5 |
4 °C | 0.5 | 0 | 2.5 | 8.0 | 7.2 | 3.0 | 2.6 | |
4 °C + HWD | 0 | 0 | 2.8 | 2.0 | 2 | 3.4 | 2.8 | |
Duga Bela Ljuta | 10 °C | 0 | 1.8 | 4.2 | 0 | 16.7 | 7.5 | 1.7 * |
4 °C | 1.0 | 0 | 2.1 | 7.0 | 5.0 | 2.8 | 3.0 | |
4 °C + HWD | 0 | 0 | 2.4 | 1.5 | 1.1 | 3.0 | 3.1 |
L* | C | ΔE* | |||||||
---|---|---|---|---|---|---|---|---|---|
Days | Kurtovska Ajvaruša | ||||||||
0 | 35.6 ab | 32.7 a | 36.6 b | 34.9 abcde | 34.4 abcd | 30.6 a | N.D. | N.D. | N.D. |
10 °C | 4 °C | 4 °C HWD | 10 °C | 4 °C | 4 °C HWD | 10 °C | 4 °C | 4 °C HWD | |
21 | 36.3 b | 36.3 b | 36.9 bc | 33.8 abc | 34.2 bcde | 32.5 ab | 4.5 | 1.0 | 3.2 |
21 + 3 | 36.2 bcd | 37.1 b | 36.3 ab | 30.6 a | 33.1 abc | 32.0 ab | 6.7 | 2.6 | 3.7 |
Grkinja Babura | |||||||||
0 | 40.5 cdef | 42.7 efg | 43.7 fg | 47.8 k | 43.5 ij | 44.5 k | N.D. | N.D. | N.D. |
10 °C | 4 °C | 4 °C HWD | 10 °C | 4 °C | 4 °C HWD | 10 °C | 4 °C | 4 °C HWD | |
21 | 40.9 ef | 44.2 fg | 45.5 g | 39.3 efghi | 42.7 hij | 42.7 hij | 10.6 | 3.2 | 3.8 |
21 + 3 | 40.5 cdef | 43.3 fg | 44.3 fg | 36.1 bcde | 38.4 defgh | 40.8 fghij | 13.7 | 6.8 | 6.1 |
DugaBela Ljuta | |||||||||
0 | 40.4 cde | 38.9 bcde | 40.7 cde | 41.1 ghij | 35.7 bcde | 38.5 defgh | N.D. | N.D. | N.D. |
10 °C | 4 °C | 4 °C HWD | 10 °C | 4 °C | 4 °C HWD | 10 °C | 4 °C | 4 °C HWD | |
21 | 43.6 ef | 40.9 ef | 41.4 ef | 38.4 defgh | 36.5 bcdef | 37.3 cdefg | 5.1 | 2.4 | 2.4 |
21 + 3 | 41.1 de | 42.3 efg | 41.5 ef | 35.0 abcde | 37.2 cdefg | 35.3 bcde | 8.2 | 3.9 | 4.1 |
Treatment (T) | * | NS | |||||||
Day (D) | * | ** | |||||||
Variety (V) | ** | ** | |||||||
T × D | NS | ** | |||||||
T × V | * | ** | |||||||
D × V | NS | NS | |||||||
T × D × V | NS | NS |
Water Content (%) | ASTA Units | |||||
---|---|---|---|---|---|---|
Days | Kurtovska Ajvaruša | |||||
0 | 92.3 ghi | 18.4 ij | ||||
10 °C | 4 °C | 4°C HWD | 10 °C | 4 °C | 4°C HWD | |
21 | 91.8 bcd | 92.3 hi | 92.2 fghi | 21.2 k | 12.5 cd | 15.7 fg |
21 + 3 | 91.7 bc | 91.9 cde | 91.8 cde | 28.2 l | 19.6 jk | 16.2 fgh |
Grkinja Babura | ||||||
0 | 92.8 j | 10.0 ab | ||||
10 °C | 4 °C | 4°C HWD | 10 °C | 4 °C | 4°C HWD | |
21 | 92.4 hi | 92.4 hi | 92.7 j | 17.1 ghi | 9.3 a | 11.3 bc |
21 + 3 | 92.3 fghi | 92.2 fghi | 92.8 j | 18.0 hij | 12.7 cd | 12.9 cd |
DugaBela Ljuta | ||||||
0 | 92.8 j | 12.9 cde | ||||
10 °C | 4 °C | 4°C HWD | 10 °C | 4 °C | 4°C HWD | |
21 | 92.1 efgh | 92.0 def | 92.2 fghi | 11.6 bc | 17.9 hij | 14.8 ef |
21 + 3 | 91.1 a | 91.6 b | 92.0 defg | 28.6 l | 13.7 de | 11.2 bc |
Treatment (T) | ** | ** | ||||
Day (D) | ** | ** | ||||
Variety (V) | ** | ** | ||||
T × D | ** | ** | ||||
T × V | ** | ** | ||||
D ×V | ** | ** | ||||
T × D × V | ** | ** |
Quinic (mg/100 g FW) | Succinic (mg/100 g FW) | |||||
---|---|---|---|---|---|---|
Days | Kurtovska Ajvaruša | |||||
0 | 13.9 b | 43.7 i | ||||
10 °C | 4 °C | 4 °C HWD | 10 °C | 4 °C | 4 °C HWD | |
21 | 16.5 def | 17.8 gh | 16.8 ef | 18.5 a | 29.3 gh | 25.0 cdefg |
21 + 3 | 15.6 cd | 16.1 de | 20.0 k | 27.8 fgh | 27.6 fgh | 23.2 bcdef |
Grkinja Babura | ||||||
0 | 11.6 a | 29.7 gh | ||||
10 °C | 4 °C | 4 °C HWD | 10 °C | 4 °C | 4 °C HWD | |
21 | 18.6 hij | 19.2 jk | 19.0 ij | 22.8 abcde | 21.3 abcd | 19.5 ab |
21 + 3 | 17.1 fg | 18.2 hij | 18.8 hij | 28.8 gh | 28.3 gh | 29.3 gh |
DugaBela Ljuta | ||||||
0 | 14.6 b | 19.5 ab | ||||
10 °C | 4 °C | 4 °C HWD | 10 °C | 4 °C | 4 °C HWD | |
21 | 21.5 l | 22.4 l | 18.0 ghi | 23.7 bcdef | 25.6 defgh | 26.5 efgh |
21 + 3 | 24.5 m | 18.6 hij | 15.6 cd | 20.9 abc | 26.0 efgh | 25.4 defgh |
Treatment (T) | ** | * | ||||
Day (D) | ** | ** | ||||
Variety (V) | ** | ** | ||||
T × D | ** | NS | ||||
T × V | ** | NS | ||||
D × V | ** | ** | ||||
T × D × V | ** | ** |
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Milenković, L.; Ilić, Z.S.; Kevrešan, Ž.; Tubić, L.; Ubiparip Samek, D.; Đerić, M.; Kovač, R. Postharvest Quality Maintenance of Traditional Serbian Peppers: The Impact of Heat Treatment and Storage Temperature. Horticulturae 2025, 11, 1048. https://doi.org/10.3390/horticulturae11091048
Milenković L, Ilić ZS, Kevrešan Ž, Tubić L, Ubiparip Samek D, Đerić M, Kovač R. Postharvest Quality Maintenance of Traditional Serbian Peppers: The Impact of Heat Treatment and Storage Temperature. Horticulturae. 2025; 11(9):1048. https://doi.org/10.3390/horticulturae11091048
Chicago/Turabian StyleMilenković, Lidija, Zoran S. Ilić, Žarko Kevrešan, Ljiljana Tubić, Dragana Ubiparip Samek, Marina Đerić, and Renata Kovač. 2025. "Postharvest Quality Maintenance of Traditional Serbian Peppers: The Impact of Heat Treatment and Storage Temperature" Horticulturae 11, no. 9: 1048. https://doi.org/10.3390/horticulturae11091048
APA StyleMilenković, L., Ilić, Z. S., Kevrešan, Ž., Tubić, L., Ubiparip Samek, D., Đerić, M., & Kovač, R. (2025). Postharvest Quality Maintenance of Traditional Serbian Peppers: The Impact of Heat Treatment and Storage Temperature. Horticulturae, 11(9), 1048. https://doi.org/10.3390/horticulturae11091048