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KMID : 0903619950360020211
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Journal of the Korean Society for Horticultural Science
1995 Volume.36 No. 2 p.211 ~ p.217
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Effects of Light Intensities , Night Temperatures and CO2 Treatments on Production of the Mature - Green Peppers
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Abstract
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The purpose of this study was to analyze the effects of various light intensities, night temperatures and CO₂ treatments on the capsaicin and sugar contents of fresh fruits of Capsicum annuum L. The content of capsaicinoids for three cultivars was the highest on the 35th day after anthesis. The content of capsaicinoids was significantly lower under 1/2 sun than that under the full sun. Sugar content was the highest (3%) under full sun on the 40th day after anthesis. Under 1/2 sun, no sucrose was traced for ´Taemyong´ and ´Komyong´ until the 20th day after anthesis. The contents of capsaicinoids for the three cultivars rapidly increased at high night temperature of 25℃, reaching the peak on the 20th day after anthesis, while the content as well as the increasing rate was low night temperature of 15℃. The contents of glucose and fructose for ´Taemyong´ and ´Tabok´ decreased during the period between the 15th day and the 40th day after anthesis. The contents of sucrose, for ´Taemyong´ was 2.7 times higher at 25℃ than 15 C and that for ´Tabok´ was 1.7 times higher. The content of capsaicinoids were higher at CO₂ treatment of 1,000 ppm than the control and under 1,500 ppm. Content for ´Komyong´ and ´Tabok´ was 0.073% (DW) and 0.113% (DW), respectively, on the 40th day after anthesis at 1,000 ppm CO₂. Sucrose was greatly increased by CO₂ application, while contents of glucose and fructose were not much affected by the treatments. 1,500 ppm CO₂ decreased content of total sugar for the three cultivars. The proper CO₂ concentration for red pepper seems to be around 1,000 ppm based on the above results.
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