Modified Atmosphere Packaging Minimizes Increases in Putrescine and Abscisic Acid Levels Caused by Chilling Injury in Pepper Fruit

• Published in: Journal of agricultural and food chemistry 1997-05, Vol.45 (5), p.1668-1672
• Main Authors: Serrano, María, Martínez-Madrid, María Concepción, Pretel, María Teresa, Riquelme, Fernando, Romojaro, Félix
• Format: Article
• Language: English
• Subjects: ABA; BATATA; Biological and medical sciences; CAPSICUM ANNUUM; CONDITIONNEMENT; EMPAQUETADO; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; PACKAGING; PATATE DOUCE; PUTRESCINA; PUTRESCINE; SWEET POTATOES
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf960866h

Bell pepper fruit (Capsicum annuum L. cv. Lamuyo) at two stages of maturity, mature green (MG) and mature red (MR), were stored at 2 and 10 °C to investigate physiological changes resulting from chilling injury. The MG fruit showed evidence of chilling injury (surface pitting) when stored at 2 °C, while MR fruit were unaffected by cold. At the same time, differences in the evolution of plant regulators were detected:  In chilling-sensitive MG peppers, ethylene evolution and levels of 1-aminocyclopropane-1-carboxylic acid (ACC), putrescine (Put), and abscisic acid (ABA) rose significantly during storage, while in MG fruits stored at 10 °C and MR fruit stored at both 2 and 10 °C the values were low and no changes were observed. Spermidine (Spmd) content remained low in fruits at both maturity stages and at both temperatures. Chilling injury was reduced in MG fruits stored at 2 °C when modified atmosphere packaging (MAP) was used, particularly with the less permeable film. MAP also led to less pronounced increases in ACC, Put, and ABA levels as compared with fruit stored without film. Keywords: Abscisic acid; Capsicum annuum; chilling injury; modified atmosphere packaging; pepper; polyamines; ripening