English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Effects of temperature, phytohormones, and light on the coloring of fruit were examined in sweet pepper (Capsicum annuum L). Although coloring was promoted at 20 to 25°C in the dark, the fruit reached only a pale red. In addition, reduction in the chlorophyll content was retarded not only below 10°C, but also above 30°C, yielding dark-colored fruit. Changes in the color were not promoted when either ethylene or methyl jasmonate was applied under a dark condition. Although the color value ­increased­when­both­phytohormones­were­simultaneously­applied,­the­effects­were­insufficient­for­the­force-ripening­of­fruit.­ On­the­other­hand,­irradiation­with­a­fluorescent­light­under­20°C markedly promoted the coloring of the fruit. The fruit achieved a bright red color more quickly with a higher irradiance (200 μmol quanta・m-2・s-1). These results indicate that light irradiation plays an important role in the coloring of sweet pepper fruit at an optimal temperature.

Factors Affecting Color Development in Sweet Pepper (Capsicum annuum L) Fruit Harvested at Breaker Stage of Mature-green Fruit