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ARS Home » Research » Publications at this Location » Publication #97071
Title: HOT WATER TREATMENTS AND FILM PACKAGING INDUCE HIGH POLYAMINE AND REDUCE CHILLING INJURY AND DECAY IN PEPPER FRUITS

Author
item GONZALEZ-AGUILAR, G. - RESEARCH CENTER OF FOOD
item GAYOSSO, L. - RESEARCH CENTER OF FOOD
item CRUZ, R. - RESEARCH CENTER OF FOOD
item FORTIZ, J. - RESEARCH CENTER OF FOOD
item BAEZ, R. - RESEARCH CENTER OF FOOD
item Wang, Chien

Submitted to: Postharvest Biology and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/3/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary: Pepper fruit deteriorate rapidly after harvest if not refrigerated. However, they are susceptible to chilling injury when stored at low temperatures. Symptoms of chilling injury include sheet pitting, blackening of calyx, and decay. These symptoms detract from the appearance of the fruit and reduce market values. Therefore, it is important to find methods which will alleviate chilling injury. We found that a prestorage treatment with hot water in combination with film packaging reduced chilling injury during low temperature storage. The reduction of chilling injury was associated with high levels of polyamines in treated pepper tissues. This research provides a better understanding of the relationship between polyamines and chilling injury, and presents a practical method for alleviating chilling injury. Therefore, this study has the potential to benefit both the produce industry and consumers.

Technical Abstract: The effectiveness of hot water treatment alone and in combination with film packaging on reducing chilling injury and decay in bell pepper (Capsicum annuum L.)fruit was evaluated. Treatment of peppers with 53 degrees C hot water for 4 min was found to be very effective in alleviating chilling injury and reducing decay after 14 and 28 days of storage at 8 degrees C. Treatment with 45 degrees C for 15 min also maintained better quality of peppers during storage than that of control fruit but to a lesser extent. Packaging with low density polyethylene film significantly reduced weight loss and chilling injury during low temperature storage. Heat treated fruit had lower oxygen levels and higher carbon dioxide levels in the internal atmosphere and in-package atmosphere compared to control fruit. Ethylene was nondetectable in the in-package atmosphere of treated fruit while it was present in small amounts in that of the control fruit. Polyamine levels increased immediately after hot water treatments. Putrescine levels continued to increase during storage at 8 degrees C particularly in heat-treated fruit and in packaged fruit. A significant increase in putrescine was noted in packaged fruit treated with 53 degrees C for 4 min after 14 days of storage. Spermine levels decreased in control fruit during storage. However, heat treatment in combination with film packaging maintained higher levels of spermine in peppers during storage. These results indicate that hot water treatment in conjunction with film packaging may delay chilling injury and decay of bell peppers through a mechanism which involves elevation of polyamine levels.