@article{Aloo_Opiyo_Saidi_2022, title={Maintaining postharvest quality of bell pepper (Capsicum annuum L. cv. California Wonder) using cactus (Opuntia stricta L.) mucilage coating}, volume={36}, url={https://oaj.fupress.net/index.php/ahs/article/view/12275}, DOI={10.36253/ahsc-12275}, abstractNote={<p><strong>Bell pepper (<em>Capsicum annuum</em> L.) experiences significant qualitative and quantitative loss during postharvest. This study aimed at providing an alternative postharvest handling technology for bell pepper. The factor studied was cactus (<em>Opuntia stricta</em> L.) mucilage coating at four levels: 0% (distilled water), 1, 2, and 3%. The fruits were stored under ambient conditions (25 ± 2°C temperature and 65 ± 2% relative humidity) until senescence. Weight loss and total soluble solids content were determined at an interval of 3 days whereas iron and ascorbic acid content were determined at an interval of 4 days. Shelf life elapsed when fruit lost 25% of their initial weight on average. Cactus mucilage coating reduced weight loss by up to 21.64%, maintained total soluble solids by up to 14.93%, iron by up to 6.46%, ascorbic acid by up to 19.46% and extended shelf life by up to 6 days. Cactus mucilage coating at 1% was the best treatment and therefore can be used by bell pepper growers, retailers, and consumers to maintain postharvest quality and extend shelf life of bell pepper.</strong></p>}, number={3}, journal={Advances in Horticultural Science}, author={Aloo, Maurine and Opiyo, Arnold Mathew and Saidi, Mwanarusi}, year={2022}, month={Jul.}, pages={193–200} }