Improving the Quality of Stored Green Bell Peppers

The book "Improving the Quality of Stored Green Bell Peppers" offers a comprehensive analysis of the challenges and solutions in the area of post-harvest losses of green peppers. Given the growing global population and the need to minimize food waste, this specialized book examines various eco-friendly techniques to enhance storage quality. The authors, Kamal Zurba, Jamil Y. Harb, and Ziad A. Mimi, present findings from studies that explore innovative methods such as modified atmosphere packaging, hot water treatment, and the use of 1-methylcyclopropene to preserve the quality of stored peppers. Additionally, the interaction of these treatments with different water salinity levels is analyzed, providing valuable insights for agriculture and the food industry.