Share

Chlorophyll fluorescence and chilling injury of green pepper as affected by storage conditions.

Author(s) : KOSSON R.

Summary

The results show a gradual decrease of Fv/Fm fluorescence from approximately 0.85 for fresh-harvested pepper to 0.55 after 3 days of storage at 1 °C and to 0.45 after 18 days of storage for both packaged and non-packaged fruits. There were no significant differences in the rate of Fv/Fm decrease between pepper stored for 6 days in non-perforated bags, perforated bags and without packaging. The earliest visible symptoms of chilling injury on non-packaged pepper were observed after 6 days of storage at 1 °C or after 3 days of storage at 1 °C and additional 3 days at room temperature. Packaging of pepper significantly delayed chilling injury occurrence, up to the 6th day of storage at 1 °C and additional 3 days at room temperature or up to the 18th day of storage at 4 °C.

Details

  • Original title: Chlorophyll fluorescence and chilling injury of green pepper as affected by storage conditions.
  • Record ID : 2005-0271
  • Languages: English
  • Publication date: 2003
  • Source: Source: Acta Hortic./Proc. int. hortic. Congr., Toronto
    n. 628; vol. 1; 379-385; 14 ref.

Indexing