Effects of edible coatings on internal CO2 (Fig. 2) and O2 (Fig. 3) of bell pepper fruits during storage were also compared.
In general, internal CO2 increased with storage time, while internal O2 decreased. CL and SC coatings appeared to be the
most effective gases barriers to internal CO2 and O2 among all treatments. Fruits coated with these two solutions had higher internal CO2 concentrations and lower internal O2 concentrations than others. However, gas barrier efficiencies of the two coatings were not sufficient at the RH used (80–85%) to achieve optimum CO2 and O2 levels which result in reduction of respiration rates.