Effect of Modified Atmosphere Packaging,‌Clove(Syzygium Aromaticum L.)‌ Essential Oil and Flexible Pouches on Microbial and Sensory Properties of Chili Pepper

The effect of different concentrations of three types of gas mixtures (carbon dioxide, nitrogen, oxygen) ,as well as vacuum condition with clove ( Syzygium Aromaticum L.) essential oil, and ordinary condition as control and also three kinds of flexible multi-layer films for extending the shelf life of chili pepper in refrigerator conditions (4 ° C) were studied. Ordinary conditions as control packaging were compared with four types of modified atmosphere packaging 1) N2 20% + CO2 80%, 2) N2 80% + CO 20% 3)%48%CO2+48% N2 +4% O2 and 4) under vacuum,along with injection of clove essential oil (1.5% WE/WS). Samples, were packaged in different flexible multi-layer pouches with no permeability of oxygen, PET12/AL7/OPP20/LLD65 , PET12 /AL7/PET 12/LLD 80 and OPP20/AL7/ OPP20/LLD 65. Experiments were performed on samples as follows microbial test (aerobic count, mold and yeast count),chemical pH test and sensory evaluation at different times during 28 days. The results were analyzed in a completely randomized design using SPSS statistical software (Ver:26) and Duncan’s multiple range test method, with confidence level of 95% (P <0.05). The best storage conditions belonged to the samples in 4-layer container (116 μ ) under gas composition 80% CO2 containing clove essential oil which were prolonged the shelf life of chili pepper up to 28 days and also had a favorable effect on the amount of pH, and sensory properties (texture, odor, appearance, taste and color) of samples, due to high antimicrobial properties of these factors were evaluated.