Postharvest Ripening of Field Grown Bell Peppers (Capsicum annum L.)

Field grown bell peppers (Capsicum annuum L.) are commercially grown in many areas and fruits are usually harvested until frost occurs. If left on the plant, chilling injury occurs rapidly in mature green fruit, and less so for fully ripe fruit. In the Fraser Valley, field grown papers are therefore harvested at the mature green stage because of the length of time it takes for peppers to fully ripen.  The market value of fully ripened fruit (red/yellow/orange) can be double that of green fruit. Our study attempted to see if peppers could be ripened after harvest to increase their value.  Peppers were harvested at 10-20% colour change in the fall and put in either 22^oC or 13^oC storage.  Fruit were either left open in boxes, sealed in plastic bags modified atmosphere packaging (MAP), or sealed in microperforated packaging.  Our results indicated that the ideal temperature for postharvest ripening was 13^oC, at this temperature the peppers also had the least incidence of rot and fruit were firmer.  Microperforated packaging also significantly improved ripening and helped maintain fruit firmness.  MAP packaging reduced fruit quality: colour development was uneven and most fruit failed to ripen.  Rot was significant in all the MAP packaged fruit, with fruit becoming slimey. A significant difference in cultivars was also found, with one cultivar ripening quicker at 22^oC, however, rot and dessication were more prevalent at this temperature.