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PHYSIOLOGICAL AND CHEMICAL STUDIES OF CHILLING INJURY IN PEPPER FRUITS
Author(s) -
KOZUKUE NOBUYUKI,
OGATA KUNIYASU
Publication year - 1972
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1972.tb02731.x
Subject(s) - malic acid , chemistry , pepper , succinic acid , citric acid , food science , phenylalanine ammonia lyase , fumaric acid , dehydration , chlorogenic acid , ammonia , cold storage , horticulture , phenylalanine , biochemistry , biology , amino acid
Physiological effects of low temperature (1‐6°C) on pepper fruits were studied during and after exposure for various periods. The CO 2 production of the fruits stored at low temperature increased abnormally after transfer to 18°C. There was an accumulation of α‐keto acids in chilled fruits: fumaric, succinic, citric and malic acids were detected and malic increased remarkably during low temperature storage. Using paper chromatography, chlorogenic acid was found to be a main phenolic substance in the pepper seeds: its content increased immediately after exposure of the peppers to low temperature and decreased rapidly during subsequent cold storage. The content of shikimic acid in chilled seeds showed a similar tendency to that of chlorogenic acid; phenylala‐nine ammonia‐lyase (PAL) activity increased rapidly after 2 days' cold storage, then decreased sharply; tyrosine ammonia‐lyase (TAL) activity was fairly low compared with PAL activity.