Postharvest quality and shelf life of green pepper (Capsicum annuum L.) grown under open-field and greenhouse conditions

Abstract

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.Key words: Anaheim Chile, postharvest, fruit quality, shelf life. RESUMEN A fin de evaluar la influencia de dos sistemas de producción en la calidad de postcosecha y vida de anaquel de dos híbridos de chile verde (Capsicum annuum L.) tipo Anaheim de nombres 'Cardón' (picosidad leve) y '118' (picosidad media), dos experimentos fueron llevados a cabo. En el primero, plantas de chile fueron cultivadas en condiciones de campo abierto y en el segundo bajo condiciones de invernadero (directamente en el suelo y sin suelo). De cada sistema se cosecharon cincuenta frutos frescos y fueron almacenados a 20 ºC durante 14 días y la pérdida de peso, análisis de color como la luminosidad (L), cromaticidad (C) y tono (ºHue), pH, acidez titulable y sólidos solubles totales fueron determinados cada tercer día hasta que cada fruto individual fue considerado inaceptable para su venta. Los resultados indicaron que 'Cardón' cultivado directamente en el suelo dentro del invernadero mostró la pérdida de peso más alta (38,1%), seguido por 'Cardón' y '118' cultivados en condiciones de campo abierto (37,5 y 35%, respectivamente), presentando 'Cardón' cultivado

Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia

“…Collectively, our data highlighted that red pepper can be considered as a good source of iron and potassium while red onion can be considered as a good source of zinc, sodium, and calcium. Consequently, the study confrms that the health beneft of spices may be attributed to the mineral element contents; these elements are useful as metabolism enhancer and antiallergen in the digestion system [33].…”

Content of Capsaicinoids and Physicochemical Characteristics of Manzano Hot Pepper Grown in Greenhouse

“…On the other hand, Collins et al (1995) report values of 216 345 SHU for jalapeño pepper (C. annuum L.), which surpasses that reported by Orellana-Escobedo et al (2013) in nuts of this same type of chili, however, are lower than the maximum values found in this study. The high inter-and intraspecific variation, in relation to the synthesis and concentration of capsaicinoids, can be linked according to Wahyuni et al (2013) and Rodríguez-Uribe et al (2014) to the significant effect of the interaction of the fruit with the prevailing environment during the final stages of its growth and development, conditions that are mainly associated with environmental temperature and shading level (Jiménez et al, 2013), as well as to the state of maturity (Orellana-Escobedo et al, 2013) and to the extraction method used (Sánchez-Sánchez et al, 2010).…”

“…Additionally, Fox et al (2005) reported values of 6.9 and 7.9 °Brix in fruits with ripeness of pepper consumption 'Robusta' and two harvest dates. The process of fruit maturation involves a series of changes related to respiration, degradation of compound such as chlorophyll and substances involved in obtaining cellular energy (Beckles, 2012), and its variation is widely correlated to its nutritional management (Yamamoto et al, 2013), variety and state of maturity (Jiménez et al, 2013).…”

“…Additionally, they also surpass those reported in manzano hot pepper by Espinoza-Torres et al (2010) who, when evaluating the effect of packaging with different storage conditions, found values between 17.65 and 33.34 N. With respect to this behavior, it is of prime interest to indicate that this quality parameter is directly associated with the degree of maturity of the fruit at the time of harvest (Hwang-Sung et al, 2015), additionally, due to its morphological and physiological characteristics, once separated from the mother plant, it loses turgor as a result of the transpiration process (Jiménez et al, 2013).…”

Εκτίμηση Της Ποιότητας Λαχανικών Με Τη Χρήση Αναλυτικών, Οπτικών Και Τηλεπισκοπικών Μεθόδων

“…Ωστόσο, η περιεκτικότητα όλων αυτών των βιοδραστικών ενώσεων στους καρπούς πιπεριάς καθορίζεται από διάφορους παράγοντες, όπως ο γενότυπος, οι περιβαλλοντικές συνθήκες κατά τη διάρκεια της καλλιέργειας, το στάδιο ωρίμανσης των καρπών κατά τη συγκομιδή, διάφορες καλλιεργητικές πρακτικές, καθώς και η διαχείριση των καρπών μετά τη συγκομιδή και πριν την κατανάλωση (Deepa et al, 2007;Ghasemnezhad et al, 2011;León et al, 2013;Martí et al, 2011;Russo & Howard, 2002b). Αξίζει να σημειωθεί ότι παρατηρούνται σημαντικές μεταβολές στην περιεκτικότητα των βιοδραστικών ενώσεων κατά τη διαδικασία ωρίμανσης του καρπού.…”