Physicochemical quality of sweet pepper (Capsicum annuum 'Smooth Cayenne') treated with 1‑methylcyclopropene
Four concentrations (0, 0.1, 1 or 10 µL L-1) of 1-methylcyclopropene (1-MCP) were applied to sweet pepper (Capsicum annuum L. 'Smooth Cayenne') fruit that was then stored for 10 days under ambient conditions (27.4±0.7°C, 82.0±10.1% RH). Treated sweet pepper consistently maintained better visual quality and reduced shriveling starting from 4 days after treatment (DAT). Ripening was delayed best by 10 µL L-1 1-MCP, followed by 1 µL L-1 1-MCP, as exhibited by lower a* (greenness) and chroma (intensity) during the initial period of storage. Later, skin lightness (L*) and b* (yellowness) were higher in treated fruit. Vitamin C content and total soluble solids were only slightly affected at 4 and 6 DAT, respectively. Shriveling and decay were reduced in treated fruit. Weight loss did not vary with treatment. There was delayed ripening and better postharvest quality maintenance of sweet pepper under ambient conditions using 10 µL L-1 1-MCP for 12 h.
Bayogan, E.V. and Lacap, A.T. (2017). Physicochemical quality of sweet pepper (Capsicum annuum 'Smooth Cayenne') treated with 1‑methylcyclopropene. Acta Hortic. 1179, 101-106
Capsicum annuum L., visual quality, shriveling, color, vitamin C