Effects of Water Stress and Degree of Ripeness on Rate of Senescence of Harvested Bell Pepper Fruit

Abstract

The physiological changes occurring in green and red bell pepper fruit (Capsicum annuum L. ‘Maor’) before and after harvest were investigated. Red pepper at harvest was less firm and had lower water potential, lower insoluble pectins, and higher water-soluble pectins than green bell pepper. However, the changes occurring in both types of peppers after harvest were similar. Postharvest weight loss was accompanied by a decrease in firmness, decrease in water potential, decrease in insoluble pectin, and an increase in soluble pectin in the cell wall. The production of CO2 showed that there was a slight decrease and a significant but small increase of ethylene after harvest. If weight loss was retarded by holding pepper in a water-saturated atmosphere, then all of these physiological changes were prevented or markedly slowed. It appears that water stress hastens and possibly triggers the onset of senescence in harvested bell pepper fruit.