Resumo

MONTALVO-GONZALEZ, E. et al. Effect of exogenous ethylene on degreening of 'Poblano' pepper postharvest abstract. Rev. Chapingo Ser.Hortic [online]. 2009, vol.15, n.2, pp.189-197. ISSN 2007-4034.

In México, the 'Poblano' pepper (Capsicum annuum L) has economic and cultural importance both fresh and dried. To produce dried red pepper also known as 'Ancho', is a problem because they require 10 to 15 days after harvest to develop the red color. In this work, we studied the effect of exogenous ethylene in 'Poblano' pepper on physiology and degreening 'Poblano' pepper postharvest. The fruits were harvested in two stage maturity (100% green color and green with red areas d" 50%), fruits were washed and treated with exogenous ethylene at 100, 500 and 1,000 μl·liters^-1 in sealed chambers for 24 h at 25 ± 1 °C, 85-90% RH, two lots of fruits were not treated with exogenous ethylene (Controls). The variables evaluated were: respiration rate and ethylene production, total soluble solids, titratable acidity, pH, moisture and external color. Exogenous ethylene increased the respiration rate and ethylene production of green pepper, but it not degreened. The best treatment was the application of 1,000 μl·liter^-1 of exogenous ethylene in fruits harvested green with red areas (≤ 50%), which were 100% red fruit at two days after of application ethylene. In the green fruits when applied, 500 μl·liter^-1 of ethylene, for nine days of storage, were 20% red fruits. Physicochemical changes were not affected by ethylene during storage.

Palavras-chave : Capsicum annuum L; 'Poblano' pepper; physiology; degreening; exogenous ethylene.