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  • Author or Editor: Jeoung Lai Cho x
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To study ripening-related chilling injury in pepper (Capsicum annuum L.), chilling-tolerant ‘Buchon’ and chilling-sensitive ‘Nockgwang’ fruit were harvested at mature green (MG), breaker (BR), and red-ripe (RR) stages and stored at 1, 5, and 10 °C for 21 d. ‘Buchon’ did not show surface pitting (SP) regardless of ripeness stage and storage temperature, whereas ‘Nockgwang’ at MG and BR exhibited SP at 1 and 5 °C. After 14 days of storage at 1 °C, chilling-sensitive ‘Nockgwang’ did not show SP when fruit were at the RR stage. Compared with ‘Buchon’, ‘Nockgwang’ at MG and BR had more electrolyte leakage increase during storage at 1 and 5 °C. ‘Buchon’ at all ripeness stages showed significantly higher ethylene production during storage regardless of storage temperatures. Contents of β-carotene and lycopene increased in both cultivars as ripening progressed. The contents of β-carotene and lycopene were similar between the two cultivars regardless of storage temperatures and ripeness stages. Susceptibility of pepper fruit to chilling appeared to be related to superoxide dismutase (SOD) and catalase (CAT). Activities of SOD and CAT were much higher in ‘Buchon’ than ‘Nockgwang’, more apparently at MG and BR. The results suggest that chilling-tolerant ‘Buchon’ and fruit at RR could have been equipped with a more efficient antioxidizing system, even if it was not clear whether oxidative stress is a cause or an effect of the CI in pepper.

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To study ripening-related chilling injury (CI) of bell pepper (Capsicum annuum L.), fruit at mature green, breaker, and red-ripe stages were stored at 1, 5, 7, and 10 °C for 4 weeks. Surface pitting was evaluated after storage at 1 °C for 2 weeks followed by a 2-day exposure to room temperature (20 °C). Exposing fruit to 1 °C enhanced water loss, respiration, ethylene production, and electrolyte leakage, but slowed color change. Weight loss, respiration, ethylene production, electrolyte leakage, and color change increased more in breaker than in mature green and red-ripe fruit. No pitting symptom was observed at temperatures of 5 to 10 °C. After storing peppers at 1 °C for 2 weeks, breaker stage fruit exhibited chilling symptoms of severe surface pitting with more sheet pitting and deeper peel depression. Mature green fruit showed only moderate pitting. However, red-ripe peppers showed no injury and cells showed a normal appearance after low-temperature storage (1 °C). These results show that bell peppers tended to be more susceptible to chilling temperature while at the breaker stage and that the increase in visible CI is correlated with increased water loss, respiration, ethylene production, electrolyte leakage, and color change during storage.

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