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Fruit ripening affects chilling injury of greenhouse peppers.

Author(s) : LIN W. C., HALL J. W., SALTVEIT M. E.

Type of article: Periodical article

Summary

Bell pepper (Capsicum) fruits are susceptible to chilling injury at non-freezing temperatures below 7 deg C. The effect of ripening stage on the severity of chilling injury in greenhouse-grown fruits and chilling-stimulated CO2 and ethylene production in these fruits were studied. Mature-green fruits showed surface pitting after storage at 1 deg C for 3 days, while full colour fruits showed no chilling injury after 2 weeks at 1 deg C. Chilling injury was accompanied by high internal CO2 and ethylene concentrations. The increase in ethylene production can be a good indicator of chilling response in mature-green fruits, although the ethylene increase is probably not directly related to development of chilling injury itself.

Details

  • Original title: Fruit ripening affects chilling injury of greenhouse peppers.
  • Record ID : 1995-3004
  • Languages: English
  • Source: Acta Hortic. - n. 343
  • Publication date: 1993

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