Synergistic Utilization of ε-Polylysine and p-Coumaric Acid as Natural Preservatives for Enhancing the Shelf Life of Fresh-Cut Green Bell Peppers

Table 1

During a 12-day storage period at 8°C, color (, , , ΔE) changes of green bell pepper slices treated with ε-polylysine alone and in combination with p-Coumaric acid.

Color parameters	Samples	Storage time
		0	3	6	9	12
	Control	37.28 ± 0.60^a	38.27 ± 0.75^a	37.27 ± 0.73^a	37.18 ± 0.86^a	36.77 ± 0.50^a
	ε-PL	37.52 ± 0.78^a	38.09 ± 0.86^a	37.40 ± 0.53^a	37.08 ± 0.88^a	37.37 ± 0.82^a
	ε-p-CA	37.45 ± 0.57^a	38.14 ± 0.70^a	36.59 ± 0.72^b	36.60 ± 0.51^a	36.71 ± 0.63^a
	Control	−6.43 ± 0.49^a	−6.72 ± 0.61^a	−6.31 ± 0.40^b	−6.19 ± 0.68^b	−5.71 ± 0.29^a
	ε-PL	−6.88 ± 0.80^a	−6.60 ± 0.91^a	−6.62 ± 0.34^b	−5.53 ± 0.67^a	−6.11 ± 0.44^a
	ε-p-CA	−6.77 ± 0.33^a	−6.48 ± 0.35^a	−5.57 ± 0.51^a	−5.46 ± 0.25^a	−6.06 ± 0.60^a
	Control	14.90 ± 0.52^a	14.27 ± 0.66^a	13.42 ± 0.60^a	12.05 ± 0.84^a	12.07 ± 0.61^a
	ε-PL	14.52 ± 0.82^a	14.72 ± 0.88^a	13.13 ± 0.84^ab	12.60 ± 0.73^a	12.36 ± 0.57^a
	ε-p-CA	14.46 ± 0.57^a	14.92 ± 0.74^a	12.88 ± 0.69^b	11.93 ± 0.74^a	11.94 ± 0.79^a
ΔE	Control	4.78 ± 0.47^b	5.32 ± 0.40^a	5.47 ± 0.57^b	6.48 ± 1.54^b	7.43 ± 0.16^a
	ε-PL	5.79 ± 0.64^a	5.09 ± 1.06^a	5.74 ± 0.50^b	5.37 ± 1.05^b	6.72 ± 0.49^a
	ε-p-CA	4.95 ± 0.43^b	4.69 ± 1.06^a	7.22 ± 0.55^a	7.90 ± 0.56^a	6.96 ± 0.95^a

Vertical bars show the standard error of the means and different letters at the same storage time are significantly different at .