Articles
POLYAMINE ACCUMULATION IN COLD STORED PEPPERS
Article number
412_14
Pages
127 – 133
Language
Abstract
We studied the preservation of pepper at 2 and 10°C using fruits at two stages of maturity: ripe, totally green (MG) and ripe, totally red (MR). The MG fruit showed evidence of chilling injury (surface pitting) when stored at 2°C, while MR fruit were unaffected by cold.
The ACC levels of MG fruit kept at 2°C rose, as did their production of ethylene when they were transferred to ambient temperature.
Such changes were not observed in the same fruit stored at 10°C nor in the MR fruit when kept at either temperature (2 or 10°C). Putrescine levels remained low (below 80 nmol g-1 F.W.) in MR fruit throughout storage at both temperatures and in MG fruit at 10°C. However, the levels of this compound doubled in MG fruit kept at 2°C for one week, rising to ten times its original value after five weeks.
Spermidine levels, on the other hand, remained low (30–40 nmol g-1 F.W.) in both fruit and at both temperatures.
The rise in putrescine levels in green peppers stored at 2°C seems to be a result of the chilling injury which causes surface pitting and which does not occur in the red fruit, indicating that damage caused by low temperatures is greater in less ripe fruit.
The ACC levels of MG fruit kept at 2°C rose, as did their production of ethylene when they were transferred to ambient temperature.
Such changes were not observed in the same fruit stored at 10°C nor in the MR fruit when kept at either temperature (2 or 10°C). Putrescine levels remained low (below 80 nmol g-1 F.W.) in MR fruit throughout storage at both temperatures and in MG fruit at 10°C. However, the levels of this compound doubled in MG fruit kept at 2°C for one week, rising to ten times its original value after five weeks.
Spermidine levels, on the other hand, remained low (30–40 nmol g-1 F.W.) in both fruit and at both temperatures.
The rise in putrescine levels in green peppers stored at 2°C seems to be a result of the chilling injury which causes surface pitting and which does not occur in the red fruit, indicating that damage caused by low temperatures is greater in less ripe fruit.
Authors
M. Serrano, M.C. Martínez-Madrid, F. Romojaro, F. Riquelme
Keywords
capsicum annuum, Chilling injury, putrescine, spermidine, spemine, ripening
Online Articles (68)