A significant ( p < 0.05)
higher reduction was noted in the ascorbic acid content of
unpacked chillies during storage as compared to the chillies
packed in anti-fog (RD45) film, which had a slower rate of
ripening due to the optimum passive modified atmosphere
generated within the packages. Ascorbic acid is usually
degraded by oxidative process, which is stimulated in the
presence of light, oxygen, heat, peroxides and enzymes, such
as ascorbate oxidase or peroxidase
A significant ( p < 0.05)higher reduction was noted in the ascorbic acid content ofunpacked chillies during storage as compared to the chilliespacked in anti-fog (RD45) film, which had a slower rate ofripening due to the optimum passive modified atmospheregenerated within the packages. Ascorbic acid is usuallydegraded by oxidative process, which is stimulated in thepresence of light, oxygen, heat, peroxides and enzymes, suchas ascorbate oxidase or peroxidase
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