CHLOROPHYLL FLUORESCENE AND CHILLING INJURY OF GREEN PEPPER AS AFFECTED BY STORAGE CONDITIONS

The effect of storage of green pepper (Capsicum annuum ) at 1 °C , 4 °C and 8 °C for 18 days on chlorophyll fluorescence parameters and chilling injury occurrence on fruit was investigated. ‘Roxy F1’ green pepper fruit were grown in non-heated plastic tunnel in soil and harvested at mature-green stage.
After harvest fruit were stored in perforated PE bags, non-perforated PE bags or without bags.
At 3-6 days intervals, the chlorophyll fluorescence parameters (Fo, Fm, Fv, Fv/Fm) were measured and chilling injury symptoms were evaluated at storage temperature and after additional 3 days of shelf life at room temperature.
The results showed a gradual decrease of Fv/Fm fluorescence from about 0.85 for fresh-harvested pepper to 0.55 after 3 days of storage at 1 °C and to 0.45 after 18 days of storage for both packaged and non-packaged fruit. There were no significant differences in rate of Fv/Fm decrease between pepper stored for 6 days in non-perforated bags, perforated bags and without packaging.
The earliest visible symptoms of chilling injury on non-packaged pepper were observed after 6 days storage at 1 °C or after 3 days storage at 1 °C and additional 3 days at room temperature.
Packaging of pepper significantly delayed chilling injury occurrence, up to 6th of day storage at 1 °C and additional 3 days at room temperature or up to 18th day of storage at 4 °C.

XXVI International Horticultural Congress: Issues and Advances in Postharvest Horticulture

R. Kosson

Capsicum annuum, fruit, packaging, storage temperature, fruit quality

https://doi.org/10.17660/ActaHortic.2003.628.47