PHYSIOLOGICAL ASPECTS ON THE MATURATION AND RIPENING OF "LAMUYO" PEPPER

F. Artés-Calero, A. Escriche
Once the pepper has reached a specific stage of growth, its typical green colour remains for a prolonged period of time, during which it emerges from a phase of prematurity; attains maximum growth and an edible quality which corresponds to the commencement of maturation, whilst in the following stage the small fruit begins the "envero" when pepper fruit turns from green to red and subsequent development of the typical red colouring. This is the ripening stage, as described by Gortner et al (1967) prior to the period of overripening.

The object of the study is based on deciding the best time and conditions for inducing and development of the typical red colouring in the preharvest phase. In order to do this we have carried out treatments with aqueous solutions of 2-chloroethylphosphonic acid.

The study is divided into two vertices: one physiological, as is that of the characterisation of the vegetable material in differing states of growth before and after treatments; the findings of the same and the determining of cryptogamic and physiological changes; and the other vertex of a technological type, as is that of determining the time and dosage of the product to be applied, method of application and loss-control.

Artés-Calero, F. and Escriche, A. (1983). PHYSIOLOGICAL ASPECTS ON THE MATURATION AND RIPENING OF "LAMUYO" PEPPER. Acta Hortic. 138, 313-320
DOI: 10.17660/ActaHortic.1983.138.37
https://doi.org/10.17660/ActaHortic.1983.138.37

Acta Horticulturae