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Integration of PCA, HCA, and KNN to Evaluate Packaging and Storage Conditions for Red Bell Peppers
ABSTRACTPeppers (Capsicum annuum L.) are a vegetable that is widely cultivated in various regions of the world. Despite the economic importance of peppers, their commercialization is hindered by their limited postharvest durability, primarily due to moisture loss during storage. This study evaluated the effectiveness of different packaging methods and storage conditions in preserving the physicochemical and morphological quality of peppers during 21 days. Six treatments were tested, combining two types of packaging (thermo‐sealable and macro‐perforated) with two storage conditions (8°C/95% RH and 25°C/60% RH), plus an unpackaged control. Variables assessed included color, soluble solids, pH, pigments, dimensions, and mass loss. Data were analyzed using principal component analysis (PCA), hierarchical cluster analysis (HCA), and Kohonen neural networks (KNN). The first three principal components (PCs) explained 67.2% of total variance (PC1—40.88%, PC2—15.11%, PC3—11.17%). PC1 was strongly associated with mass and size losses (up to 73%), whereas PC2 and PC3 explained 77.4% of h* and 84.9% of C*, respectively. HCA and KNN revealed similar groupings. Samples stored at 8°C clustered together regardless of packaging, indicating minimal quality loss. At 25°C, unpackaged and macro‐perforated samples showed similar degradation. Thermo‐sealable packaging at 25°C formed a distinct cluster, indicating improved protection. This treatment also showed reduced quality losses, though not as effective as refrigeration. The agreement among PCA, HCA, and KNN confirms the reliability of findings. These results highlight the value of combining conservation strategies with multivariate tools to guide efficient, sustainable postharvest practices and extend shelf life in the pepper supply chain.Practical ApplicationThis study proposes a solution for the horticultural industry by combining heat‐shrink packaging and refrigeration for pepper preservation. This method significantly reduces physical and biochemical losses, extends shelf life, and maintains quality. It has the potential to transform the logistics of production and distribution, delivering fresh, high‐quality peppers. The use of advanced techniques like PCA and neural networks enables more informed and efficient decision‐making, allowing for customized preservation strategies. This approach meets the growing demand for fresh food, offering a sustainable, cost‐effective alternative for postharvest preservation, and may provide a competitive advantage in the global market.
Empirical Modeling of the Drying Kinetics of Red Beetroot (Beta vulgaris L.; Chenopodiaceae) with Peel, and Flour Stability in Laminated and Plastic Flexible Packaging
Despite the high global production of beetroot (Beta vulgaris L.), its peel is often discarded. Transforming beetroot into flour can reduce waste, improve food security, and decrease environmental pollution. However, large-scale feasibility depends on understanding drying kinetics and optimal storage conditions. This study aimed to investigate the effects of different temperatures in the convective drying of whole beetroot and evaluate the influence of laminated flexible and plastic packaging on flour stability over two months. Drying kinetics were analyzed using five models, with the Page and Logarithm models showing the best fit (R2 > 0.99). Def values (1.27 × 10−9 to 2.04 × 10−9 m2 s−1) increased with rising temperatures while drying time was reduced (from 820 to 400 min), indicating efficient diffusion. The activation energy was 29.34 KJ mol−1, comparable to other plant matrices. Drying reduced moisture and increased ash concentration in the flour. The flour showed a good water adsorption capacity and low cohesiveness, making it marketable. Laminated packaging was more effective in controlling physicochemical parameters, reducing hygroscopicity, and maintaining quality over 60 days. In summary, the Page model can predict beetroot drying kinetics effectively, and laminated packaging can control flour stability.