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Title: LEVEL OF REDUCING SUGARS, PEROXIDASE AND BETA-GALACTOSIDASE ACTIVITY IN RELATION TO FERTILIZER RATE AND RIPENING STAGE IN FRUIT OF PEPPER CULTIVARS

Author
item BATES, KELLY - EAST CENTRAL UNIVERSITY
item GIBSON, PAM - EAST CENTRAL UNIVERSITY
item COOPER, CATHERINE - EAST CENTRAL UNIVERSITY
item Russo, Vincent
item BILES, C. - EAST CENTRAL UNIVERSITY
item CLUCK, T. - EAST CENTRAL UNIVERSITY
item Bruton, Benny

Submitted to: Beta Beta Beta Biological Society (BIOS)
Publication Type: Abstract Only
Publication Acceptance Date: 4/3/1998
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Ten pepper cultivars were grown in Lane, OK according to standard horticultural practices in the summer of 1997. The experimental plots were fertilized at 1- and 1.5-fold the recommended rate and peppers harvested from each cultivar at mature green, turning (green to red) and red stage of ripening. Proteins and sugars were extracted using ethyl-alcohol. Total sugars are important in determining taste acceptability in peppers. Peroxidase is an enzyme implicated in cuticle development and oxidation if capsaicin in peppers. Beta-galactosidase levels have been correlated to cell wall softening and the induction of ripening processes. Spectrophotometric analysis determined that reducing sugars increased in pepper fruit as the fruit matured and was highest in red fruit. The 1.5- fold fertilizer rate significantly increased the level of reducing sugars in fruit. Beta-galactosidase activity was highest in red fruit, and in fruit receiving the 1.5-fold fertilizer rate. Peroxidase activity increased as the fruit matured. Fertilizer rate did not affect total peroxidase activity. Reducing sugars, Beta-galactosidase, and peroxidase levels varied in cultivars.