Postharvest quality and shelf life of green pepper (Capsicum annuum L.) grown under open-field and greenhouse conditions
In order to assess the influence of two production systems on postharvest quality and shelf life of two green pepper hybrids (Capsicum annuum L.), Anaheim-types 'Cardon' (mild hot) and '118' (mid hot), two experiments were carried out. In the first, plants were grown in open-fiel...
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| Autores principales: | , , , , , |
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| Lenguaje: | English |
| Publicado: |
Universidad de Tarapacá. Facultad de Ciencias Agronómicas
2013
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| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292013000400005 |
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| Sumario: | In order to assess the influence of two production systems on postharvest quality and shelf life of two green pepper hybrids (Capsicum annuum L.), Anaheim-types 'Cardon' (mild hot) and '118' (mid hot), two experiments were carried out. In the first, plants were grown in open-field, and in the second under greenhouse conditions (soil directly and soilless). From each production system, fifty freshly harvested fruits were picked and stored at 20 oC during 14 days. Weight loss, color analysis measured as lightness (L), chromaticity (C), and shade (ºHue), pH, titratable acidity, and total soluble solids were determined every three days until each individual fruit was considered unacceptable for sale. The results indicated that 'Cardon' grown in soil-greenhouse showed the highest weight loss (38.1%), followed by 'Cardon' and '118' grown in open-field conditions (37.5 and 35%, respectively). Hydroponic-greenhouse 'Cardon' presented the lowest weight loss (24.9%). Luminosity in fresh fruit was greater in hydroponic-greenhouse 'Cardon'. Fruit chromaticity and tone began to decrease at four days after harvest (DAH) changing color from the green color tone until a final red color at 14 DAH. The pH changed from 4.62 to 5.91 while titratable acidity changed from 0.14 to 0.37 (% of citric acid) and the total soluble solids changed from 3.4 to 10 ºBrix. Fresh chile pepper grown under hydroponic-greenhouse conditions presented a better quality and shelf life (10 DAH) while those in open-field conditions showed a marketing limit of 5 DAH. |
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