Postharvest quality and shelf life of green pepper (Capsicum annuum L.) grown under open-field and greenhouse conditions

José Jiménez León, Jesús López Elías, Marco A. Huez López, Alejandro M. García López, Roberto Soto Ortiz, Luis F. Escoboza García

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

8 Citas (Scopus)


In order to assess the influence of two production systems on postharvest quality and shelf life of two green pepper hybrids (Capsicum annuum L.), Anaheim-types 'Cardon' (mild hot) and '118' (mid hot), two experiments were carried out. In the first, plants were grown in open-field, and in the second under greenhouse conditions (soil directly and soilless). From each production system, fifty freshly harvested fruits were picked and stored at 20 °C during 14 days. Weight loss, color analysis measured as lightness (L), chromaticity (C), and shade (°Hue), pH, titratable acidity, and total soluble solids were determined every three days until each individual fruit was considered unacceptable for sale. The results indicated that 'Cardon' grown in soil-greenhouse showed the highest weight loss (38.1%), followed by 'Cardon' and '118' grown in open-field conditions (37.5 and 35%, respectively). Hydroponic-greenhouse 'Cardon' presented the lowest weight loss (24.9%). Luminosity in fresh fruit was greater in hydroponic-greenhouse 'Cardon'. Fruit chromaticity and tone began to decrease at four days after harvest (DAH) changing color from the green color tone until a final red color at 14 DAH. The pH changed from 4.62 to 5.91 while titratable acidity changed from 0.14 to 0.37 (% of citric acid) and the total soluble solids changed from 3.4 to 10 °Brix. Fresh chile pepper grown under hydroponic-greenhouse conditions presented a better quality and shelf life (10 DAH) while those in open-field conditions showed a marketing limit of 5 DAH. © 2014 Universidad de Tarapacá.
Idioma originalInglés estadounidense
Páginas (desde-hasta)35-41
Número de páginas7
EstadoPublicada - 1 dic 2013


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