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New Mexican chile peppers were harvested at weekly intervals beginning 105 days after planting (DAP), and evaluated for ethylene (C 2 H 4 ) production, respiration rates, chlorophyll content, beta-galactosidase activity, polygalacturonase (PG) activity, and fruit firmness. Physiological changes were most apparent in peppers harvested 139-154 DAP. Beta-galactosidase activity increased rapidly beginning 147 DAP, and reached a peak of 24.5 mmol·gfw -1  when peppers were harvested 160 DAP. Polygalacturonase was not detectable at any stage of maturation. Fruit firmness was greatest (35.8 N) at 139 DAP and decreased significantly at 160 DAP. Carbon dioxide production and chlorophyll content were highest in young pods harvested 105 DAP, and decreased steadily thereafter. Ethylene production peaked (0.185-0.202 nl·gfw -1 ·h -1 ) in peppers harvested between 146-154 DAP.

PHYSIOLOGICAL CHANGES DURING MATURATION OF NEW MEXICAN-TYPE PEPPERS