Characterization of Ethylene and CO2 Production, Ethylene Binding Sites, and 1-Aminocyclopropane-1-carboxylic Acid in Different Types of Peppers

Abstract

Peppers are very popular as a vegetable, ornamental, and spice. They have been classified as non-climacteric fruits, but some types of hot peppers have been reported as climacteric. Comparisons of ethylene and CO2 production, binding sites and 1-aminocyclopropane-1-carboxylic acid (ACC) content between pepper types were made. Experiments in both field and greenhouse conditions were conducted. Fruits were harvested at different stages of maturity. They were placed in jars at 27 °C and ethylene and respiration rate were determined by gas chromatography. All the variables studied showed differences among pepper types. These variations were more evident in wild types than in cultivated types. Variability in the results was also higher in wild types. When the same type of pepper grown in the greenhouse and in the field were compared, significant differences were evident. Differences in maturity patterns were observed among types. These results suggest that ripening patterns, ethylene production, respiration rates and ethylene binding sites are highly dependent on the type of pepper. Differences are also dependent upon the stage of maturity and should be taken in account when harvesting and storing pepper fruits.