Abstract
New Mexican chile peppers were harvested at weekly intervals beginning 105 days after planting (DAP), and evaluated for ethylene (C2H4) production, respiration rates, chlorophyll content, beta-galactosidase activity, polygalacturonase (PG) activity, and fruit firmness. Physiological changes were most apparent in peppers harvested 139-154 DAP. Beta-galactosidase activity increased rapidly beginning 147 DAP, and reached a peak of 24.5 mmol·gfw-1 when peppers were harvested 160 DAP. Polygalacturonase was not detectable at any stage of maturation. Fruit firmness was greatest (35.8 N) at 139 DAP and decreased significantly at 160 DAP. Carbon dioxide production and chlorophyll content were highest in young pods harvested 105 DAP, and decreased steadily thereafter. Ethylene production peaked (0.185-0.202 nl·gfw-1·h-1) in peppers harvested between 146-154 DAP.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
