QUALITY OF BELL PEPPER (CAPSICUM ANNUUM L.) AS AFFECTED BY CULTIVAR AND STORAGE PERIOD

Quality changes of bell pepper fruit during storage at 4, 7 and 10°C were assessed on six cultivars (‘Fiesta’, ‘Furore’, ‘Kappy’, ‘Sirena’, ‘Sonogong’, and ‘Special’). A slight decrease in fruit firmness and weight occurred in all cultivars during storage.
After 45 d of storage, fruit firmness was the highest in ‘Furore’ at 10°C and the lowest in ‘Sirena’ at 4°C. ‘Special’, ‘Furore’ and ‘Sonogong’ were most susceptible to chilling injury (CI) with moderate skin pitting development at both 4 and 7°C. Calyx browning was higher in all cultivars stored at 4°C than at 7 or 10°C. ‘Sonogong’ stored at 4°C showed the most severe calyx browning and ‘Special’ stored at 10°C showed the least browning after 45-day storage.
Percentage of marketable fruit decreased dramatically with storage time.
Marketable fruit rate was below 40% after 45 d of storage and was affected by cultivar and storage temperatures.

XXVII International Horticultural Congress – IHC2006: International Symposium on The Role of Postharvest Technology in the Globalisation of Horticulture

Chae Shin Lim, Seong Mo Kang, Jeoung Lai Cho, Chul Geon An, Ju Youl Oh, Hae Jun Hwang

calyx browning, chilling injury, marketability, pitting, soluble solids contents

https://doi.org/10.17660/ActaHortic.2008.768.71