ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Physiological changes in Amazonic hot pepper accessions during growth, ripening and storage

Barrera J.; Hernandez M.S.; melgarejo L.M. and Fernandex-Trujillo J.P.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.125

2004

บทคัดย่อ

This work describes physiological in four accessions of hot pepper species (Capsicum annuum, and Capsicum chinense) coming from the amazonic pepper germplasm back collection from the Amazonic Institute of Scientific Research SINCHI. Fruits from all accessions were harvested weekly from set to ripening stage in orchards from Leticia in the Colombian Amazonic region. Fruits exhibited no climacteric pattern with respiration rate lower than 100 mg CO₂ kg^-1 h^-1 and ethylene production below 0.01mL C₂H₄ kg^-1 h^-1. In accession CS 049 (C. chinense), colour change from pale green to red was evident o­nly at full ripening stage. In accessions CS-219 and CS-376, colour measured by Hue angle or H* changed from green (H*=104°) to yellow (H*=79°) or oragne (H*=57°), respectively, and was useful as maturity index. CS 032 accession remains purple (H*=29°) during development. Maximum colour turning was concomitant with accumulation of citric and ascorbic acid, capsaicin and dihydrocapsaicin, and relatively little changes in pH, soluble solids and acidity. The accessions were susceptible to chilling injury (pitting) at 5°C. Commercial shelf-life periods (as evaluated by shriveling at 12°C and 95% RH.) were two weeks in CS-49 and CS-376, above 3 weeks for CS-219, and below 1 week for accession CS-032.