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Bell pepper (Capsicum annuum) has been in high demand since ever. High quality of fruit and increased yield are desired characters both for the researchers and the growers. The impact of foliar application of chitosan (CHT), Salicylic Acid (SA) and Putrescine (PUT) on fruit yield and physico-chemical characteristics of "Yolo Wonder" bell pepper cultivar was studied for two consecutive years (2012 and 2013). Results indicate application of chitosan (0.5), putrescine (3 mM) and SA (3 mM) increased fruit weight, fruit diameter, and yield as compared to control and other treatments. Fruit firmness was increased in PUT (2 mM, 3 mM) and SA (3 mM) as compared to control. Furthermore, fruit harvested from these treated plants did not affect days to fruit maturity and number of fruits per plant. Higher PUT (3 mM) and SA (3 mM) concentration proved significantly better in reducing disease incidence. Present research proves SA and PUT sprays more effective than CHT for improving fruit physical and chemical characteristics such as fruit size, fruit weight, yield, fruit firmness, and vitamin C content. Finally, the biostimulants used in this study can easily be used to improve yield and quality of bell pepper without compromising the food safety standards. [ABSTRACT FROM AUTHOR]

Bell pepper is an important vegetable commodity; getting the intention of industry for fresh exports. However, short postharvest life is one of the major limitations. Comprehensive investigations were made for the possibility of extending storage life of bell pepper through UV-C (Shortwave ultraviolet radiations) and different edible coatings. The UV-C and different edible coatings had significant effects on the shelf life of bell pepper (Capsicum annuum) cv. "Royal Wonder" stored at low temperature. UV-C irradiation (3 and 5 min at 254 nm) as well as edible coatings including; Aloe gel (1.5 and 2.5%), cinnamon oil (0.30 and 0.40%) and chitosan (1 and 1.5%) were applied on the fruit of bell pepper cv. "Royal Wonder". The treated fruit was kept in cold storage for 24 days at 8±1°C with 80-85% RH. The fruit samples were analyzed for physical and chemical attributes with an interval of three days. The results indicated that, all the treatments maintained fruit quality and storage life, but UV-C application for 5 min and 1.5% Aloe gel delayed the changes in firmness, titratable acidity (TA), levels of ascorbic acid, soluble solids content (SSC) and fruit color development during storage. Moreover, weight loss, electrolyte leakage and disease incidence was also lowered by these treatments. Postharvest fruit performance indicated that UV-C application for 5 min and 1.5% Aloe gel significantly maintained the quality of pepper as compared to control up to 24 days. [ABSTRACT FROM AUTHOR]