Articles
STORAGE OF BELL PEPPERS IN CONTROLLED ATMOSPHERES AT CHILLING AND NONCHILLING TEMPERATURES
Article number
412_15
Pages
134 – 142
Language
Abstract
Mature green bell peppers (cvs.
Jupiter and Capistrano) were stored at 10°C and 5°C in air or 3% 02 alone or in combination with 10% CO2 for 6, 12 and 18 days and then transferred to 15°C for 3 days to simulate commercial handling.
Fruits were evaluated for visual quality, surface pitting, stem and surface decay, and color change.
No chilling symptoms were visually observed in peppers stored at 5°C and at 10°C for 12 days.
Low oxygen did not provide anu benefit to fruit quality at their temperature.
Atmospheres with 10% CO2 increased chilling symptoms in fruits stored at 5°C, but had no effect on fruit quality at 10°C. Respiration and ethylene productionrates after transfer to 15°C were higher in peppers stored at 5°c and with 10% CO°2 atmospheres than in those stored at 10°C. In other experiments green peppers (cv.
Galaxy) stored at 5°C showed chilling injury after 14 days and retained quality best when stored in atmosphere including 5% CO2. Red peppers were less chilling sensetive than green peppers of the same cultivar, and were benefited by atmospheres containing 5% carbon dioxide.
Jupiter and Capistrano) were stored at 10°C and 5°C in air or 3% 02 alone or in combination with 10% CO2 for 6, 12 and 18 days and then transferred to 15°C for 3 days to simulate commercial handling.
Fruits were evaluated for visual quality, surface pitting, stem and surface decay, and color change.
No chilling symptoms were visually observed in peppers stored at 5°C and at 10°C for 12 days.
Low oxygen did not provide anu benefit to fruit quality at their temperature.
Atmospheres with 10% CO2 increased chilling symptoms in fruits stored at 5°C, but had no effect on fruit quality at 10°C. Respiration and ethylene productionrates after transfer to 15°C were higher in peppers stored at 5°c and with 10% CO°2 atmospheres than in those stored at 10°C. In other experiments green peppers (cv.
Galaxy) stored at 5°C showed chilling injury after 14 days and retained quality best when stored in atmosphere including 5% CO2. Red peppers were less chilling sensetive than green peppers of the same cultivar, and were benefited by atmospheres containing 5% carbon dioxide.
Authors
J.A. Mercado, M.A. Quesada, M. Reid, V. Valpuesta, M. Cantwell
Keywords
capsicum annuum, mature-green peppers red peppers, low 02, high CO2, respiration, ethylene production, visual quality, decay, pitting, color change
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