Fruit Size and Stage of Ripeness Affect Postharvest Water Loss in Bell Pepper Fruit (Capsicum Annuum L.)

Abstract

<jats:p>Fruit water loss significantly affects the quality of bell peppers. The objective of this study was to determine the effect of fruit weight, size, and stage of ripeness on the rate of water loss and permeance to water vapor. Fruit surface area/weight ratio decreased logarithmically with increases in fruit size, with smaller fruit showing larger changes in the ratio 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/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<jats:sup>–2</jats:sup>·s<jats:sup>–1</jats:sup>·kPa<jats:sup>–1</jats:sup> and 398 μmol·m<jats:sup>–2</jats:sup>·s<jats:sup>–1</jats:sup>·kPa<jats:sup>–1</jats:sup>, 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.</jats:p>

Assessment of Yield and Quality of Eggplant (Solanum melongena L.) Fruits Improved by Biodegradable Mulching Film in Two Different Regions of Southern Italy

“…In effect, in our research, we found that firmness was higher in Sicily where soil nitrogen content was higher than that measured in Campania. Firmness is also linked to the intrinsic characteristics of the fruit, such as size, stage of ripeness, thickness of the cuticle and natural waxes on the surface of the fruit [47]. Furthermore, it is possible that the greater firmness of eggplant berries in the Sicilian site was also due to smaller and slightly less mature fruits.…”

Post-Harvest Behavior of Seedless Conical and Mini-Conical Peppers: Weight Loss, Dry Matter Content, and Total Soluble Solids as Indicators of Quality and Commercial Shelf-Life

“…They found that the rate of water loss can markedly vary by 2–3 times between pepper cultivars. Most water loss occurs through the pericarpic surface rather than through the cut in the calyx [ 12 ]. Pepper fruit lack stomata [ 32 ] and thus, the cuticle is the main barrier to water loss.…”

“…Once the fruit is harvested, transpiration and water loss have considerable effects on its quality and shelf-life [ 17 ]. Studies on seeded pepper cultivars have shown that fruit weight loss is an indicator of post-harvest water loss [ 12 , 25 ]. Moreover, the greater the water loss, the greater the weight loss in peppers during storage [ 43 ].…”

“…Small amounts of water loss can lead to decreased turgidity and firmness, impacting fruit quality, shelf-life, market value, and perceived freshness. The extent of water loss from the fruit typically determines the post-harvest quality of peppers [ 12 ].…”

A Comprehensive Review on Post Harvest Physiological Disorders in Citrus Fruit Crops (Citrus spp.)

“…This disorder can be attributed to mineral imbalances, particularly an excess of manganese or a deficiency of zinc [39]. Rind staining negatively affects the fruit's appearance, and even though it doesn't always affect the internal quality, it can reduce market acceptance [40]. The exact mechanisms behind rind staining are not fully understood, but mineral imbalances, improper irrigation, and specific soil conditions are often implicated [41].…”