This experiment was carried out to determine the changes of respiration rate of whole fruit during the ripening period of hot pepper fruit and to compare with the rate of after ripening period.
Also the tissue respiration of various parts of the fruit and the relation with the respiration of whole fruit was studied. In addition, metabolic pathway was discussed. The results of this study were as following;,
The amount of CO₂ excretion during the ripenig period showed the climacteric peals at 43 days after flowering at which had the color score, 2.1.
The hot pepper fruit taken at 35 days after flowering was able to be a normal after ripening and the climacteric peak was 3 days earlier than the case of ripening. however, the value was a little lower than the case of ripening.
Changes in amounts of oxygen uptake and CO₂ excretion in various parts of the fruit had the similar pattern as the case of whole fruit. The order of absolute value of respiration was seed, placenta, and pericarp.
The results of the rate of respiration amount in various parts of the fruit calculated from the basis of per fruit revealed that seed contained about 50% at the early stage and 60-70% were found in pericarp at the late stage of ripening.
At red color broke period, the inhibitory effect of NaF on tissue respiration was great and also the activity of malic enzyme was high.
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