Analysis of fluorescence changes in different sections of green bell pepper (Capsicum annuum L.) over storage periods

To prevent food losses, particularly those associated with financial losses, researchers are still working to determine the index for monitoring the freshness of green peppers during storage. This research aimed to examine the feasibility of using fluorescence spectroscopy to determine the freshness index. It was established the time series fluorescence properties were from various parts of green bell pepper (Capsicum annuum L.) during storage. For each evaluation, three measurements of the Emission and Excitation Matrix (EEM) fluorescence were carried out through the period of 16 days of storage at 4 degrees C. No difference was observed in color and chlorophyll content throughout the storage of green pepper. However, firmness was the destructive analyses more sustainable to determine freshness compared to the others, observing changes as of day 12 after harvest. The fluorescence emission peak at 450 nm on the excitation of 360 nm was observed to be potential as the freshness index showing the correlation with texture parameter showing R2 = 0.82. Therefore, this is a novel technique that should be further studied to optimize its use in the food industry to monitor fruits and vegetables during their preservation and to prevent food losses.