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<p>King Chilli (<i>Capsicum chinense</i> Jacq.) is renowned for its intense heat and predominantly found in Northeastern India. This study investigated the efficacy of carboxymethylcellulose (CMC) based edible coatings (1%, 1.5%, and 3%) as a low-cost postharvest technique aimed at improving storage stability and enhancing the marketability of King Chilli. Chillies were disinfected with sodium hypochlorite, divided into four lots (one uncoated as control), and the others coated with CMC solutions. Testing every four days over 16 days assessed weight loss, color, moisture content, texture, vitamin C, total soluble solids (TSS), acidity, and capsaicin levels. Results showed that CMC coatings significantly extended shelf-life, delayed ripening, and maintained quality. Weight loss was highest in 3% CMC with 75.79% on the 16th day, while 1.5% CMC showed the minimum weight loss of 20.28%. Moisture retention was highest in 3% CMC coated chillies with 80.78%. The color values were highest in 1.5% CMC coated chillies. Coated samples had slower TSS degradation, with 1% CMC showing the highest retention (2°Brix). Maximum ascorbic acid content (196&#xa0;mg/g) was observed in 1.5% CMC coated chillies. Higher titratable acidity was noted in 1.5% CMC with 0.535%, decreasing with further storage. The highest capsaicin content (1.89 ± 0.12&#xa0;mg CE/g) was also found in 1.5% CMC coated chillies. Shelf-life analysis indicated that 1.5% and 1% CMC coated chillies maintained quality for 18–20&#xa0;days, compared to 7–9 days for control and 6–7 days for 3% CMC. Thus, CMC-based coatings, particularly 1.5% CMC, significantly enhance the shelf-life and quality of King Chilli.</p>

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Effects of CMC-based edible coating on the physico-chemical properties and shelf life of King Chilli (Capsicum chinense)

  • 期刊论文

  • 发表日期：

    2026年6月2日

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  • Rahun Chingangbam,
  • Galina Moirangthem,
  • Avanindra Kumar Mishra,
  • Linthoingambi Ningombam,
  • Anjali Upadhaya,
  • Yengkhom Disco Singh,
  • Senpon Ngomle

摘要

King Chilli (Capsicum chinense Jacq.) is renowned for its intense heat and predominantly found in Northeastern India. This study investigated the efficacy of carboxymethylcellulose (CMC) based edible coatings (1%, 1.5%, and 3%) as a low-cost postharvest technique aimed at improving storage stability and enhancing the marketability of King Chilli. Chillies were disinfected with sodium hypochlorite, divided into four lots (one uncoated as control), and the others coated with CMC solutions. Testing every four days over 16 days assessed weight loss, color, moisture content, texture, vitamin C, total soluble solids (TSS), acidity, and capsaicin levels. Results showed that CMC coatings significantly extended shelf-life, delayed ripening, and maintained quality. Weight loss was highest in 3% CMC with 75.79% on the 16th day, while 1.5% CMC showed the minimum weight loss of 20.28%. Moisture retention was highest in 3% CMC coated chillies with 80.78%. The color values were highest in 1.5% CMC coated chillies. Coated samples had slower TSS degradation, with 1% CMC showing the highest retention (2°Brix). Maximum ascorbic acid content (196 mg/g) was observed in 1.5% CMC coated chillies. Higher titratable acidity was noted in 1.5% CMC with 0.535%, decreasing with further storage. The highest capsaicin content (1.89 ± 0.12 mg CE/g) was also found in 1.5% CMC coated chillies. Shelf-life analysis indicated that 1.5% and 1% CMC coated chillies maintained quality for 18–20 days, compared to 7–9 days for control and 6–7 days for 3% CMC. Thus, CMC-based coatings, particularly 1.5% CMC, significantly enhance the shelf-life and quality of King Chilli.