Sweet capsicum: postharvest physiology and technologies. Issue 4 (2nd October 2018)

• Record Type: Journal Article
• Authors: O'Donoghue, Erin M.; Brummell, David A.; McKenzie, Marian J.; Hunter, Donald A.; Lill, Ross E.
• Is Part Of: New Zealand journal of crop and horticultural science. Volume 46:Issue 4(2018)
• Page Start: 269
• Page End: 297
• Publication Date: 2018-10-02
• Subjects: Capsicum annuum -- chilling injury -- ethylene -- flavour -- postharvest treatments -- storage -- water loss; Crops -- New Zealand -- Periodicals; Horticulture -- New Zealand -- Periodicals; Crops -- Periodicals; Horticulture -- Periodicals; Crops; Horticulture; New Zealand; Periodicals; 633.09905
• DOI: 10.1080/01140671.2017.1395349
• Languages: English
• ISSNs: 1175-8783

Abstract

ABSTRACT: Capsicums (bell peppers) are an important international crop that has specific postharvest handling requirements due to a high susceptibility to quality deterioration from water loss. When harvested green, capsicums are susceptible to chilling injury if stored below ∼7°C for long periods, although red fruit can withstand lower temperatures. Chilling injury usually manifests as spots of surface pitting that can develop into large regions of pitted areas. Extending storage life to enable sea freight from countries distant from their final market (such as New Zealand) means that fruit must be exceptionally well cleaned to allow high humidity to be maintained during storage so that rots do not develop. A range of postharvest treatments that might reduce chilling injury is discussed, although few if any of these have entered commercial practice. This review also covers biology and consumer attributes including colour, taste and flavour, and texture.