Articles
FRUIT RIPENING AFFECTS CHILLING INJURY OF GREENHOUSE PEPPERS
Article number
343_52
Pages
225 – 229
Language
Abstract
Most previous studies on chilling injury (CI) of bell peppers have been conducted with mature-green (MG) fruit.
However, greenhouse peppers are commercially harvested at full color (FC). This study was to investigate whether stage of ripening (coloration) would affect the chilling injury of peppers.
Both MG and FC fruit were harvested from a greenhouse on the same day.
Each harvest was divided into two groups, and each group was subjected to 1C (chilling) or 13C (non-chilling) for 0, 1, or 2 weeks.
MG fruit displayed surface pitting after being stored at 1C for 3 days, while FC fruit showed no Cl at 1C for 2 weeks.
Chilling temperature induced high internal C2H4 concentration and high C2H4 production.
The high C2H4 appeared to be indicative of response to chilling temperature rather than directly related to Cl itself.
However, greenhouse peppers are commercially harvested at full color (FC). This study was to investigate whether stage of ripening (coloration) would affect the chilling injury of peppers.
Both MG and FC fruit were harvested from a greenhouse on the same day.
Each harvest was divided into two groups, and each group was subjected to 1C (chilling) or 13C (non-chilling) for 0, 1, or 2 weeks.
MG fruit displayed surface pitting after being stored at 1C for 3 days, while FC fruit showed no Cl at 1C for 2 weeks.
Chilling temperature induced high internal C2H4 concentration and high C2H4 production.
The high C2H4 appeared to be indicative of response to chilling temperature rather than directly related to Cl itself.
Publication
Authors
W.C. Lin, J.W. Hall, M.E. Saltveit
Keywords
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