Effect of type of fertilization and maturity on quality of fresh-cut red and yellow peppers (Capsicum annuum L. )

Abstract

The aim of this work was to evaluate the effect of the type of fertilization (mineral and combined fertilization with compost in pre-transplant plus mineral addition during cultivation) and stage of maturity at harvest (mature-green and full-colored) on post-cutting quality of red and yellow ‘Cazzone’ peppers. Peppers were cut into strips, and air-stored for 8 days at 5°C. During storage, color, appearance score, firmness, respiration rate, soluble solids, acidity, pH, vitamin C, total phenols, and antioxidant activity were measured. The maturity stage influenced color parameters and soluble solids, acidity and pH for both yellow and red types. Full-colored peppers showed a lower respiration rate, and higher SSC than mature-green peppers; for the yellow type, a lower firmness value was observed for full-colored fruits compared to the mature-green ones. A lower antioxidant activity was also observed in the yellow type fertilized with the combined treatment, while phenol content in full-colored peppers was higher than in mature-green ones. Fresh-cut yellow peppers showed higher susceptibility to decay compared to red types: after 8 days of storage, the appearance score in mineral fertilized full-colored yellow peppers dramatically decreased below the limit of marketability. The results of this experiment show that the type of fertilization and maturity stage can have varying impact on the quality of yellow and red peppers.