PHYSIOLOGICAL CHANGES OF RED PEPPER FRUITS DURING MATURATION AND STORAGE
Zhang Weiyi Zhang Zhiling Zhang Youjie (Xinjiang "August 1st" Agricultural College) Tian Yingmin (Wulumuqi Municipal Vegetable Corporation)
At the riping stage of capsicum fruits, respiration has a climacteric. It coincides with ethylence evolution. In fruits of different stage of maturation, both aldehyde or alcohol, produced by anaerobic respiration, are not found. Physiological injury of red pepper during storage appears when oxygen partial pressure is lower than 1%. The critical value of oxygen partial pressure for effective inhibition ofred pepper postmaturation is around 7-8% at 16℃ . Physiological injury is not found, in 2-5% oxygen partial pressure and while CO2 content higher than 13.5%. During the co'urse of development of pepper fruits with physiological maturity,soluble sugar,titratable acidity and vitamin C all increase and starch content gradually eliminates. During storage vitamin C content is relatively stable.After storage for 40 to 80 days vitamin C is still not decreasing, while titratable acidity increases during continuous storage to their physiological maturation. Du-ring early stage of storage soluble sugars may increase due to hydrolysis of starch; but after continuous storage, it will observably decrease.