ISHS Acta Horticulturae 412: I International Symposium on Solanacea for Fresh Market
STORAGE OF BELL PEPPERS IN CONTROLLED ATMOSPHERES AT CHILLING AND NONCHILLING TEMPERATURES |
| Authors: | J.A. Mercado, M.A. Quesada, M. Reid, V. Valpuesta, M. Cantwell |
| Keywords: | capsicum annuum, mature-green peppers red peppers, low 02, high CO2, respiration, ethylene production, visual quality, decay, pitting, color change |
| Abstract:
Mature green bell peppers (cvs. Jupiter and Capistrano) were stored at 10°C and 5°C in air or 3% 02 alone or in combination with 10% CO2 for 6, 12 and 18 days and then transferred to 15°C for 3 days to simulate commercial handling. Fruits were evaluated for visual quality, surface pitting, stem and surface decay, and color change. No chilling symptoms were visually observed in peppers stored at 5°C and at 10°C for 12 days. Low oxygen did not provide anu benefit to fruit quality at their temperature. Atmospheres with 10% CO2 increased chilling symptoms in fruits stored at 5°C, but had no effect on fruit quality at 10°C. Respiration and ethylene productionrates after transfer to 15°C were higher in peppers stored at 5°c and with 10% CO°2 atmospheres than in those stored at 10°C. In other experiments green peppers (cv. Galaxy) stored at 5°C showed chilling injury after 14 days and retained quality best when stored in atmosphere including 5% CO2. Red peppers were less chilling sensetive than green peppers of the same cultivar, and were benefited by atmospheres containing 5% carbon dioxide. | |
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