PRE-HARVEST H2O2 APPLICATION AFFECTS POSTHARVEST QUALITY OF GREENHOUSE-GROWN SWEET PEPPERS

W.C. Lin, G.S. Block , D.L. Ehret
Greenhouse-grown sweet peppers (Capsicum annuum L.) are considered chilling sensitive. This study investigated whether a pre-harvest application of H2O2 to the hydroponic nutrient solution would benefit postharvest shelf life and quality when fruits were stored at 2.5, 5, 7.5 or 10°C for 28 days, followed by 20°C for 3 days. Each fruit was observed for the severity of decay and assigned a score of decay index ranging from 0 (no decay) to 5 (severe decay) twice a week during storage. The first appearance of decay (score of 1) was considered to be the termination of shelf life. There were three experiments. Experiment 1 was conducted with a continuous H2O2 application for 93 days. Shelf life of yellow pepper was increased from 21 to 30 days when stored at 5°C, but not with other cultivar-temperature combinations. The decay index observed on the 31st day was reduced from moderate to slight symptoms, and the decay sum decreased from 9.8 to 1.3. Experiment 2 was conducted with a 3-day pulse of H2O2 in each of three production seasons, with each application followed by three consecutive weekly harvests. In red peppers, averaged shelf life was increased from 21 to 25 days, and from 17 to 20 days, when stored at 2.5 or 5°C, respectively. In yellow peppers, the shelf life increased from 21 to 25 d when stored at 2.5°C. In Experiment 3, a 5-day single dose of 500 ppm H2O2 prolonged shelf life of red peppers from 14 to 19 d when stored at 5°C. Overall, the application of H2O2 during the production phase increased shelf life and reduced decay when peppers were stored at chilling temperatures of 2.5 or 5°C.
Lin, W.C., Block , G.S. and Ehret , D.L. (2012). PRE-HARVEST H2O2 APPLICATION AFFECTS POSTHARVEST QUALITY OF GREENHOUSE-GROWN SWEET PEPPERS. Acta Hortic. 934, 1157-1162
DOI: 10.17660/ActaHortic.2012.934.155
https://doi.org/10.17660/ActaHortic.2012.934.155
Capsicum annuum, oxidative stress, storage, shelf life, decay
English

Acta Horticulturae