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KMID : 0903619710090010001
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Journal of the Korean Society for Horticultural Science
1971 Volume.9 No. 1 p.1 ~ p.4
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Effects of Certain Artificial Treatments on After - Ripening of Hot Pepper Fruits
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Abstract
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Biochemical changes during the storage period of green-hot-pepper fruits were investigated, after irradiating the fruits at either 137 or 257 K rad.
1. Chlorophyll contents gradually dropped after being irradiated, yet this drop was less than the control. Capsanthin synthesis following irradiation was suppressed by irradiation.
2. Capsaicinoid formation was also suppressed by irradiation.
3. CO₂ excretion once were increased of ter irradiation, and then gradually lessened with 137 K rad and sharply with 257 K rad without showing a climacteric peak.
4. external pearance pigment and capsaicinoid changes after irradiation indicated the after ripening process is a little suppressed with 137K rad, resulting in hinderance on normal ripening physiology. This was more so with 257 K rad.
5. Unusual change seemed to occur in oxidative phosphorylation when irradiated at 257 K rad.
6. Cytochrome oxidase activity became decreased after irradiation at 257 K rad.
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