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KMID : 0903619710090010005
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Journal of the Korean Society for Horticultural Science
1971 Volume.9 No. 1 p.5 ~ p.11
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Physio - Chemical Studies on Low - Temperature Storage of Green - Mature Peppers
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Abstract
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1. When a small sweet pepper $quot;Zairaisisi$quot; was stored at 1℃ and 6℃ respectively, no characteristic Bell-paper $quot;sheet pitting$quot; of low temperature injury appeared, although other low temperature injuries such as greyish mucid decay of fruits and softening and abscission of peduncles were evident.
2. There was less chlorophyll reduction when the fruits were stored at a low temperature than did at room temperature. However more reduction of vitamin C and increased level of total Polyphenol were observed with this low temperature.
3. Shikimic acid and phenylalanine which are between-step precursors of polyphenol, were more with a low temperature than the room temperature.
4. There was less reduction of malic acid contents with a low temperature than the higher. This may indicate there is less malic enzyme inactivation.
5. There was a considerable change in volatile substances due to low temperature injury.
6. A climacteric peak was found when the peel color was breaking half through to red at room temperature, while respiration of whole fruits was quite low with a low temperature. Tissue-respiration of the peel showed a comparable pattern to that of the whole fruit. Changes in RQ at a low temperature were considerable, and even abnormal respiration was noted.
7. No DNP effect was noticed if there were low temperature injuries.
8. If Zairaisisi were stored at 0℃ for more than 4 days and changed to 20℃, $quot;shut-pitting$quot; on the fruits were then appeared. Storing the fruits with 3% CO₂ and 3% O₂ at a low temperature prevented degradation of the fruit quality.
9. Storing the fruits at 10℃ with 98% humidity kept the fruit quality freshy and showed less influence of temperature changes.
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KEYWORD
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