Physiological changes in Amazonic hot pepper accessions during growth, ripening and storage

This work describes the physiological behavior of four hot pepper accessions from two species (Capsicum annuum and Capsicum frutescens). Accessions come from the Amazonic pepper germplasm bank collection (Amazonic Institute of Scientific Research, SINCHI). Fruit from all accessions were harvested weekly from fruit set to ripening. Fruits exhibited no climacteric pattern, with respiration rate lower than 100 Ing CO(2)(.)kg(-1.)h(-1) and ethylene production below 0.01 mu L C(2)H(4)(.)kg(.-1.)h(-1). In accession CS49 (C. annuum), the color change from pale green to red was evident only at the full ripening stage. In accessions CS219 (C. annuum) and CS376 (C. frutescens), the color, as measured by Hue angle or H*, changed from green (H*=104 degrees) to yellow (H*=79 degrees) or orange (H*=57 degrees), respectively, and was useful as a maturity index. CS32 (C. annuum) accession remained purple (H*=29 degrees) during development. Its maximum color change was concomitant with an accumulation of citric acid, capsaicin and dihydrocapsaicin, and relatively little changes in pH, soluble solids and acidity. All the accessions were susceptible to chilling injury (pitting, water soaked areas) at 5 degrees C. Commercial shelf-life periods (as evaluated by shriveling after storage at 5 degrees C plus 3 d of shelf life at 20 degrees C and 75% R.H.) were two weeks in CS49 and CS376, more than 3 weeks for CS219, and less than 1 week for accession CS32.