Effect of heat treatment and calcium solutions on chilling injury of sweet pepper (Capsicum annuum L.)
1997
Pedcharada Yusuk(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agriculture. Department of Horticulture) | Danai Boonyakiat(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agriculture. Department of Horticulture)
Sweet pepper, prior to be stored at 0, 3, 6 deg C or at room temperature, were treated with hot air at 38 deg C for 30 or 45 minutes or immersed in 2 percent and 4 percent CaCl2, Ca(NO3)2 and Ca-EDTA for 30 minutes. The results showed that, hot air treatment caused sweet pepper to lose more weight than the untreated ones, but it did not have any effect on chlorophyll content. However, longer hot air treatment at 45 minutes slightly reduce chilling injury. Immersion in calcium solution treatment had no effect on weight loss but had little effects on chlorophyll content, increased chilling injury and slightly increased calcium content in the tissue. Types and concentrations of calcium had no relation with endogenous calcium content.
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