Changes in postharvest physiology and quality of hot pepper fruits by harvest maturity and storage temperature.
Park JeCheon, Park SungMin, Yoo KeunChang, and Jeong CheonSoon
Journal of the Korean Society for Horticultural Science. Volume 42, Number 3, 2001. Pages 289-294.
2001
บทคัดย่อ
Effects of harvest maturity and storage temperature on postharvest physiology and quality of hot pepper fruits were investigated. During 60-day storage, highest rates of ethylene production and respiration were observed in fruits harvested at the initial colouring stage followed by those fruits at the greening and reddening stages. They were considerably higher in fruits stored at 15 or 20 deg C than those at 5 or 10 deg C. Sugar content was higher by 6% in fruits of initial colouring and reddening stages than those of the greening stage. Ascorbic acid content was highest in the reddening fruits followed by the initial colouring fruits and green fruits, while consumption of ascorbic acid was higher in fruits of the greening stage than those of the colouring and reddening stages. By storage temperature, ascorbic acid content decreased rapidly at high temperature (15 or 20 deg C) compared to low temperature (5 or 10 deg C). The highest capsaicinoid content was found in fruits harvested at initial the colouring stage, followed by those in fruits of reddening and greening stages, but the content was not influenced by storage period or storage temperature. Decay developed rapidly in fruits of the greening stage compared to those in fruits of initial colouring and reddening stages. Decay rates were higher at high temperature than at low temperature.