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Chae Shin Lim,Allan B. Woolf 한국원예학회 2010 Horticulture, Environment, and Biotechnology Vol.51 No.6
To compare chilling responses of pepper cultivars, sweet (‘Cupra’, ‘Debla’ and ‘Ferrari’) and hot peppers (‘Buchon’, ‘Nockgwang’ and ‘Kwari’) harvested at the mature-green stage were stored at 1, 5 and 10℃ for 21 days. At 5℃, surface pitting occurred only in ‘Nockgwang’ and ‘Kwari’ cultivars suggesting that the two cultivars were more susceptible to chilling injury. At 1℃, however, all cultivars except ‘Buchon’ exhibited surface pitting after 14 days storage. The cell damage with surface depression was more severe in hot pepper than in sweet pepper cultivars at 1℃. However, chilling-tolerant ‘Buchon’ showed a depression-free appearance with no structural damage to the cells. Lower temperature induced more weight loss in all cultivars. Weight loss was higher in hot pepper than sweet pepper cultivars. Seeds turned brown in all cultivars after a 21-day storage regardless of storage temperature. More seed browning at lower temperature was observed only in ‘Cupra’ and ‘Kwari’ cultivars. During storage, hot pepper fruits showed much higher respiration than sweet pepper fruits. ‘Buchon’ produced significantly higher ethylene than others regardless of storage temperature. There was a significant difference in the response of sweet and hot peppers to storage temperature expressed as surface pitting, electrolyte leakage and weight loss.
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