Maturation and determination of the harvest point of Capsicum chinense Jacq. (‘biquinho’ pepper)

Abstract

The objective of this study was to evaluate the physicochemical characteristics of Capsicum chinense Jacq. ('biquinho' pepper) at different stages of maturation and to determine the ideal harvest point of the fruits according to the coloration of the epidermis. The treatments consisted of five maturation stages, characterized as: green, orange-green, orange, red-orange, and red. Fresh mass, vertical and horizontal diameters, pericarp thickness, cracked fruit, luminosity, chroma, hue angle, pH, soluble solids, acidity, and ratio were evaluated. The fresh mass, vertical and horizontal diameter, and pericarp thickness increased with the stages of maturation until reaching an red-orange color. The highest incidence of cracked fruit occurred at the red stage. There was a reduction in pH while soluble solids, acidity, and ratio increased with maturation. The highest chroma values occurred intermediate stages, while the hue angle and luminosity decreased with advancing of the stages of maturation. Thus, the ideal harvest point for consumption is the red-orange stage, because the fruits are larger, with a lower incidence of cracking compared to the more advanced stage of maturation, and their chemical characteristics indicate a soft fruit.