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VOL. 11, ISSUE 3 (2026)
Efficacy of probiotics in enhancing the shelf life of chilli fruits
Authors
Rosemary Baiju, Ajithkumar K, Savitha A S, Yenjerappa S T and Mathad P F
Abstract
Chilli (Capsicum annuum L.) is an
economically important spice and vegetable crop whose post-harvest quality is
adversely affected by fungal deterioration, particularly Aspergillus flavus.
The present study evaluated the efficacy of selected potential probiotics in
maintaining the physical and physicochemical quality of chilli fruits during
storage following A. flavus inoculation. Chilli fruits were
inoculated with A. flavus and subsequently treated with potential
probiotics namely Darolac, Fourrts or Pichia kudriavzevii, while
untreated and A. flavus inoculated fruits served as controls.
Fruit quality was assessed at 7, 14, 21, 28 and 35 days after treatment (DAT)
and observed for firmness, colour (L*, a* and b*), pH and
bulk density. Firmness declined progressively during storage in all the treatments,
but Darolac consistently maintained the maximum firmness among the probiotic
treatments, recording 374.63 g at 35 DAT compared with 219.97 g in A. flavus
inoculated fruits. Storage resulted in an increase in L* and b*
values and a decline in a* value, with the greatest deterioration
occurring in A. flavus inoculated fruits. Darolac treated fruits
showed comparatively better retention of colour characteristics. The pH
declined from 5.31 to 4.87 in Darolac treated fruits, whereas A. flavus
inoculated fruits declined from 5.11 to 4.22. Similarly, bulk density at 35 DAT
was maximum in untreated fruits (162.33 kg m⁻³), followed by Darolac (143.77 kg
m⁻³), while A. flavus inoculated fruits recorded only 94.67 kg
m⁻³. Overall, Darolac showed the best performance among the evaluated
probiotics in maintaining the fruit firmness and physicochemical quality during
storage, indicating its potential as sustainable post-harvest management of A.
flavus associated deterioration in chilli.
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Pages:322-327
How to cite this article:
Rosemary Baiju, Ajithkumar K, Savitha A S, Yenjerappa S T and Mathad P F "Efficacy of probiotics in enhancing the shelf life of chilli fruits". International Journal of Food Science and Nutrition, Vol 11, Issue 3, 2026, Pages 322-327
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