Improving the production and packaging systems of O Couto Pepper

This Task Force is seeking to characterise the Couto pepper from an agronomic point of view, so that by modifying aspects relating to fertilisation and irrigation, the levels of antioxidants present can be modified and this can increase their shelf life as fresh-cut products.

To achieve this, the following are proposed: a study of the production systems of O Couto peppers by modifying the fertilization conditions; a study of the classic technologies for improving the shelf life of O Couto peppers, such as modifying the proportion of gases in the AM, using antimicrobial films and films that interact with the respiratory activity of the peppers; a study of new technologies and alternatives to conventional disinfection with chlorine for disinfecting vegetables in the IV range.