ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Ripening Behaviour of Pepper Fruit (Capsicum amnuum L.) On and Off the Plant

P.T.N. Thang, M. Sedgley, A. Klieber and A.J. Able

Program and Abstract. Australasian Postharvest Horticulture Conference. Royal Lakeside Novote., Rotorua, New Zealand. 27-30 September 2005. July 5-10, 2005. Page 55

2005

บทคัดย่อ

Ripening behaviours of fruit from the paprika pepper were studied. Fruit were either allowed to ripen o­n the plant or harvested at three different ripeness stages: light green, deep green_- and breaker. Several parameters including internal carbon dioxide (CO,) and ethylene (C₂H₄) concentration, extractable colour, soluble solid content, 1-amino-1-carboxylic acid (ACC) oxidase and synthase activity ,were determined. CO₂ concentration ranged from 3.99 mL.L^-1 to 80.38 mL.L^-1 while C₂H₄ concentration fluctuated from 0 to 0.1854 µL.L^-1. The change of both CO, and GIL, concentration of fruit ripened o­n the plant shower a climacteric-like pattern with a peak observed when fruit turned totally red. Fruit ripened off the plant had declining and relatively low concentrations of CO₂ and o­nly a small peak of C₂H₄ immediately after harvest that may be wound­-triggered ethylene. Extractable colour from fruits harvested at light or deep green stages failed to reach the acceptable level of 180 units for powder processing and the low level of the soluble solid content (SSB) of these fruit may contribute to the failure of carotenoid synthesis during ripening. The cha 0nge in ACC oxidase activity of fresh tissue showed little correlation with the change in ethylene while ACC synthase activity, which remained at relatively low levels at the beginning of ripening, increased at the end, especially with fruit ripened o­n the plant or harvested at breaker. In general, paprika fruit exhibited climacteric characteristics when ripened o­n the plant and non­climacteric o­nes when ripened off the plant.

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