Impact of packaging materials on shelf stability of red chillies under varying temperature and humidity conditions
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.61, no.1, pp.1-9, 2026 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 61 Issue: 1
- Publication Date: 2026
- Doi Number: 10.1093/ijfood/vvag073
- Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Journal Indexes: Scopus, Science Citation Index Expanded (SCI-EXPANDED), BIOSIS, Chemical Abstracts Core, Compendex, Directory of Open Access Journals
- Page Numbers: pp.1-9
- Ataturk University Affiliated: Yes
Abstract
This study was conducted to examine the effect of packaging materials on aflatoxin contamination and quality retention in Capsicum annuum L. (Dundicut). Chilli pods (intact and physically damaged) from 15 locations in Sindh, Pakistan, were stored for 45 days in lowdensity polyethylene (LDPE), polyethylene (PE), polypropylene (PP), and aluminium (Al) bags under uncontrolled conditions (19–41 ◦C; 48%– 99% Relative Humidity (RH)). Aflatoxin levels showed a nonsignificant increase (p > .05) in Al-packaged samples during storage. Damaged pods exhibited greater reductions in total phenolic content, extractable colour, and the pungency index (PI) compared with intact pods across all packaging types. The lowest loss in PI was observed in intact pods stored in Al bags, whereas damaged control samples showed the highest deterioration. Overall quality retention followed the order: control < LDPE < PP < PE < Al. Aluminium packaging was the most effective in extending the shelf life of chilli quality and limiting the development of aflatoxin during storage