Varietal differences in locular gas composition in developing fruit of sweet and hot peppers,<i>Capsicum</i>spp., and evidence for divergent diffusion pathways

Blasiak, J.; Musgrave, Mary E.

doi:10.1080/14620316.2002.11511517

Cited by 7 publications

(11 citation statements)

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“…There seems to be a direct relationship between the amount of epicuticular wax on the surface of bell pepper fruit and the P H2O . 9,12,19 The literature, however, is not clear about the relationship of the amount or thickness of the cuticle with water loss from epidermal surfaces. 19,20 Both WLR and P H2O of bell pepper fruit decreased during storage.…”

Section: Discussionmentioning

confidence: 99%

“…The rate of fruit water loss differs among species and sometimes even among cultivars of the same species. 1,4,9 Some of the fruit factors that affect transpiration in fruits are the fruit surface area/volume or surface area/mass ratio, 3,10,11 the surface structure of the fruit, including the number and size of stomata and lenticels, and the thickness and composition of the cuticle. 1,3,12 The stem scar and the calyx have also been found to play an important role in fruit transpiration.…”

Section: Introductionmentioning

confidence: 99%

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

2006

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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

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

2006

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“…Pepper cultivars used for these experiments were described previously (Blasiak and Musgrave, 2002). ʻPI 140367ʼ [from Iran; Plant Introduction number assigned in 1941 (Plant Genetic Resources Conservation Unit, Univ.…”

Section: Methodsmentioning

confidence: 99%

“…Plants were grown in a soil-less peat-lite mix and fertilized weekly with a complete fertilizer. Gas sampling was accomplished during development by extracting 50-200 μL of locular gases with a gas-tight syringe, as described by Blasiak and Musgrave (2002). Gas samples were analyzed on a gas chromatograph (series 6890; Agilent Technologies, Wilmington, Del.)…”

Section: Methodsmentioning

confidence: 99%

“…Gas samples were analyzed on a gas chromatograph (series 6890; Agilent Technologies, Wilmington, Del.) (Blasiak and Musgrave, 2002). Oxygen and CO 2 were measured simultaneously by injection onto a 1.83-m CTR1 column (Alltech, Deerfi eld, Ill.) at 35 °C, utilizing helium as the carrier gas at 29 mL·min -1 , linked to a thermal conductivity detector.…”

Section: Methodsmentioning

confidence: 99%

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Roles of Intra-fruit Oxygen and Carbon Dioxide in Controlling Pepper (Capsicum annuum L.) Seed Development and Storage Reserve Deposition

Blasiak¹,

Kuang²,

Farhangi³

et al. 2006

jashs

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Seeds developing within a locular space inside hollow fruit experience chronic exposure to a unique gaseous environment. Using two pepper cultivars, `Triton' (sweet) and `PI 140367' (hot), we investigated how the development of seeds is affected by the gases surrounding them. The atmospheric composition of the seed environment was characterized during development by analysis of samples withdrawn from the fruit locule with a gas-tight syringe. As seed weight plateaued during development, the seed environment reached its lowest O2 concentration (19%) and highest CO2 concentration (3%). We experimentally manipulated the seed environment by passing different humidified gas mixtures through the fruit locule at a rate of 60 to 90 mL·min-1. A synthetic atmosphere containing 3% CO2, 21% O2, and 76% N2 was used to represent a standard seed environment. Seeds developing inside locules supplied with this mixture had enhanced average seed weight, characterized by lower variation than in the no-flow controls due to fewer low-weight seeds. The importance of O2 in the seed microenvironment was demonstrated by reduction in seed weight when the synthetic atmosphere contained only 15% O2 and by complete arrest of embryo development when O2 was omitted from the seed atmosphere. Removal of CO2 from the synthetic atmosphere had no effect on seed weight, however, the CO2-free treatment accelerated fruit ripening by 4 days in the hot pepper. In the sweet peppers, fruit wall starch and sucrose were reduced by the CO2-free treatment. The results demonstrate that accretionary seed growth is being limited in pepper by O2 availability and suggest that variation in seed quality is attributable to localized limitations in O2 supply.

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Seed photorespiration: a perspective review

et al. 2022

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Varietal differences in locular gas composition in developing fruit of sweet and hot peppers,Capsicumspp., and evidence for divergent diffusion pathways

Cited by 7 publications

References 0 publications

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

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

Roles of Intra-fruit Oxygen and Carbon Dioxide in Controlling Pepper (Capsicum annuum L.) Seed Development and Storage Reserve Deposition

Seed photorespiration: a perspective review

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