บทคัดย่องานวิจัย

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Fruit ripening affects chilling injury of greenhouse peppers.

Lin, W. C.; Hall, J. W.; Saltveit, M. E.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 225-229 Ref: 12 ref.

1993

บทคัดย่อ

Fruit ripening affects chilling injury of greenhouse peppers.

Bell pepper (Capsicum) fruits are susceptible to chilling injury at non-freezing temperatures below 7 deg C. The effect of ripening stage on the severity of chilling injury in greenhouse-grown fruits and chilling-stimulated CO2 and ethylene production in these fruits were studied. Fruits of 2 cultivars (Bison and Doria) were harvested at mature-green and full colour developmental stages. Fruits were stored at 1 or 13 deg for 0, 1 or 2 weeks. At harvest or on removal from storage, air samples were analysed for CO2 and ethylene concentrations, and chilling injury, ethylene-forming enzyme activity, 1-aminocyclopropane-1-carboxylic acid content and internal gases were determined in fruit samples. Mature-green fruits showed surface pitting after storage at 1 deg for 3 days, while full colour fruits showed no chilling injury after 2 weeks at 1 deg . Chilling injury was accompanied by high internal CO2 and ethylene concentrations which resulted in high CO2 and ethylene production. The increase in ethylene production can be a good indicator of chilling response in mature-green fruits, although the ethylene increase is probably not directly related to development of chilling injury itself.