Bell Pepper Fruit Research Articles

Changes in Membrane Properties and Abscisic Acid During Senescence of Harvested Bell Pepper Fruit

Abstract This work describes changes in abscisic acid (ABA) content, membrane permeability, microviscosity, and lipid composition during storage of green and red bell pepper fruit (Capsicum annuum L. cv. Maor). Membrane permeability increased as measured by leakage of electrolytes and ninhydrin-reacting substances, sucb as amino acids. Membrane microviscosity increased initially and then showed a slow decrease. In red peppers, the increase in microviscosity occurred sooner than in green peppers, and the membrane leakage was higher. Examination of the composition of sterol and phospholipid in microsomal membranes revealed a connection between sterol level and membrane microviscosity. Sterol levels increased and then slightly decreased, while phospholipid levels showed no significant change. Abscisic acid levels showed an increase during senescence, followed by a decrease that was more dramatic in green pepper.

Delayed Light Emission for Early Detection of Chilling in Cucumber and Bell Pepper Fruit

Abstract Refreshed (repetitively stimulated) delayed light emission (DLE) of cucumber and bell pepper fruit was strongly related to temperature and duration of exposure to chilling temperatures. At the 10th measurement cycle (about 150 ms), DLE of cucumbers exposed to 2.5°C for ≥12 hr or 5.0° for ≥24 hr was greater than that of cucumbers held at higher temperatures (7.5° to 12.5°) for 12 to 264 hr. Similarly, DLE of bell peppers exposed to 2.5° for ≥48 hr was greater than that of peppers held at higher temperatures. For both cucumbers and peppers, however, there was a greater difference in DLE between fruit held at 2.5° or 5.0° and those held at higher temperatures around measurement cycles 400 to 500 (at 6.0–7.5 sec) and this difference increased with increasing duration of exposure. Amount of refreshed DLE around measurement cycles 400 to 500 or the rate of change in DLE around cycles 180 to 300 is proposed as an indicator of chilling exposure for cucumber and bell pepper fruit.

Mode of Action of Plastic Film in Extending Life of Lemon and Bell Pepper Fruits by Alleviation of Water Stress

The mechanism by which seal-packaging individual fruit in high density polyethylene film delays deterioration was investigated with lemon (Citrus limon [L.] Burm. f. cv Eureka) and bell pepper (Capsicum annuum L. cv Maor) fruits. Seal-packaging effects were due to the water-saturated atmosphere in the sealed enclosure around the fruit. Softening of fruit was highly correlated with declining water potential of fruit. Sealing drastically inhibited softening as well as changes in cell wall pectins. Sealing also delayed disintegration of membrane as shown by the inhibited leakage of amino acids, in particular, and electrolytes in general. All these effects of sealing were prevented or reduced by including hygroscopic CaCl(2) in the sealed enclosure which reduced the ambient humidity. Furthermore, some of these effects of sealing could be achieved also by maintaining nonsealed fruit in water-saturated atmosphere. Sealing effects could not be related to a possible ;modified atmosphere' mechanism in O(2), CO(2), or ethylene. This work supports the hypothesis that the mode of action of sealing in the polyethylene relates to the alleviation of water stress which exists in harvested fruit.

Carbon Dioxide, Ethylene, and Color Development in Ripening Mature Green Bell Peppers1

Abstract Mature green bell pepper fruit (Capsicum annuum L. cv. Yolo Wonder) exhibited a non-climacteric pattern of ethylene and carbon dioxide production during normal ripening and red color development at 24°C. Exposing detached mature green fruit to 500 ppm propylene in air for 48 hours, did not induce an increase in ethylene or carbon dioxide production. Wounding excised plugs of ovary wall tissue caused an increase in carbon dioxide production within one day, and an increase in ethylene production by the second day.