Fruit size and stage of ripeness affect postharvest water loss in bell pepper fruit (Capsicum annuum L.)

Abstract

Quality of bell peppers after harvest is largely influenced by water loss from the fruit. The objective of this study was to determine the effect of fruit fresh weight, size, and stage of ripeness on the rate of water loss and permeance to water vapor. Fruit diameter was correlated with fresh weight, and surface area was associated with fresh weight and diameter. Fruit surface area decreased logarithmically with increases in fruit size, with smaller fruit showing larger changes in surface area than larger fruit. Mean water loss rate for individual fruit and permeance to water vapor declined with increases in fruit size and as fruit ripeness progressed. Fruit surface area/fresh weight ratio and rate of water loss were both highest in immature fruit and showed no differences between mature green and red fruit. In mature fruit, permeance to water vapor for the skin and calyx were 29 µmol m −2 s −1 kPa −1 and 398 µmol m −2 s −1 kPa −1 , respectively. About 26% of the water loss in mature fruit occurred through the calyx. There was a decline in firmness, water loss rate, and permeance to water vapor of the fruit with increasing fruit water loss during storage.  2006 Society of Chemical Industry Keywords: bell pepper; Capsicum annum; fruit transpiration; permeance to water vapor; ripeness; postharvest; storage INTRODUCTIONAs in other plant organs, the epidermis (skin) of fruit and vegetables plays an important role in gas exchange between the product and the surrounding environment. The skin allows the fruit to maintain a high water content despite the low relative humidity in the air around the product. This protection against dehydration is particularly important after harvest, when the fruit will not be receiving any more water from the plant. Bell pepper fruit quality and postharvest life are highly determined by fruit water loss or transpiration. 1 -3 Fruit water loss occurs through the stomata, lenticels, cuticle, and epicuticular wax platelets, as well as through the calyx, pedicel or floral ends. 3 Fruit water loss accounts for most of the weight loss in the majority of horticultural produce. 4 In tomatoes, transpiration represents 92-97% of fruit weight loss. 5 Temperature and humidity are the environmental factors that have the strongest influence on fruit quality. 4 The effect of humidity on fruit quality varies among crops. In non-climacteric fruit, such as bell pepper, storage in high humidity conditions which results in reduced fruit transpiration has a stronger effect in delaying senescence than storage at low temperatures. 1,6 Lurie et al. 7 found that water stress hastens and triggers the onset of senescence in

Evaluation of Mineral Profile, Texture, Sensory and Structural Characteristics of Old Pepper Landraces

“…Pepper fruit skin lacks stomata, and therefore gas diffusion is mostly through the cuticle, while the contribution of the calyx remnants to whole fruit transpiration is still not precisely determined (Diaz‐Perez et al . ). Thick cuticle induces slower transpiration and slower drying of the pepper fruit, but also contributes to higher resistance to diseases and rot.…”

Effect of postharvest temperature on the shelf life of gabiroba fruit (Campomanesia pubescens)

“…However, fruits continue their metabolic activities after harvesting, which affected their shelf life and composition, and they depend on temperature and water availability (CHITARRA; CHITARRA, 2005). Temperature is one of the main factors that affect the physiological properties of fruits (DÍAZ-PÉREZ; MUY-RANGEL; MASCORRO, 2007). Postharvest technologies related to temperature control have been extensively applied to extend the postharvest life of fruits; consequently, they improve fruit quality.…”

Effects of postharvest treatments on fruit quality of sweet pepper at low temperature

“…The principal physiological factors that negatively impact pepper fruit during shipment and storage and subsequent marketing are water loss and chilling injury 2. The skin of fruit and vegetables plays an important role in gas exchange between the product and the surrounding environment,3 and for this reason the protection of the pericarp against dehydration is particularly important after harvest, when fruits do not receive water or nutrients from the plant. Therefore, implementation of techniques to preserve the physicochemical properties of the pericarp could help to preserve fruit quality during the storage period.…”

“…Storage temperature has a great influence on the physiological response, since temperature and humidity are the environmental factors that have the strongest influence on fruit quality 3. Many studies have pointed out an influence of storage temperature on water loss rate, texture and overall quality of fresh pepper fruits.…”