ISHS Acta Horticulturae 244: IV International Symposium on Quality of Vegetables
EFFECTS OF HUMIDITY, TEMPERATURE AND CONCENTRATION OF THE NUTRIENT SOLUTION ON FIRMNESS, SHELF LIFE AND FLAVOUR OF SWEET PEPPER FRUITS (CAPSICUM ANNUUM L.) |
| Author: | J. Janse |
| Abstract:
In a series of glasshouse experiments, performed during winter and spring of 1987, effects of environmental conditions, concentration of the nutrient solution (EC), and place of origin on several quality characteristics of sweet pepper were studied. The shelf life of sweet peppers originating from different local commercial nurseries, varied from 5 to 17 days. Increasing EC level of the nutrient solution reduced the shelf life, while it improved flavour, measured in sensoric assessments. There was a tendency that changing relative humidity regimes during day and night resulting in an average 24-h humidity of about 80%, gave the best results for shelf life compared to constant high and low humidity levels of 70 and 90%, respectively. Fruits obtained from 12 different temperature regimes were both firmer and had a longer shelf life when 24-h temperature level was lower and temperature differences between day and night were smaller. Flavour also appeared to be better when 24-h temperature level was decreased. In all experiments a significant positive correlation was found between firmness at harvest and shelf life. | |
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