2014 ASHS Annual Conference

Genetic diversity present in the Capsicum genepool has been utilized extensively to improve pepper disease resistance, fruit quality and varied yield attributes.  Little attention has been dedicated to genetic enhancement of pepper fresh-cut quality.  We evaluated pepper fresh-cut quality in accessions with diverse fruit phenotype selected from available cultivars and the USDA, ARS Capsicum genebank.  Marketable full size green fruit of 50 pepper accessions were washed, sliced and stored at 4 °C in packages with selective oxygen transmission rates.  Subjective assessment of product quality and objective measurement of package atmospheric composition, product weight loss and tissue electrolyte leakage after 7, 10, and 14 days of storage, identified significant differences across as well as within sweet bell, large elongate, jalapeno and serrano fruit classes.  Sweet bell and large elongate fruited accessions generally exhibited high electrolyte leakage after 10 to 14 days of storage whereas jalapeno and serrano accessions maintained stable electrolyte leakage levels up to 14 days of storage.  The jalapeno and serrano fruit classes were typified by faster decline in package headspace O₂ and accumulation in CO₂ partial pressures in comparison to the sweet bell and large elongated fruit classes.  Fresh weight loss was low for accessions in all fruit classes.  Exceptional sweet bell and large elongate fruited accessions that maintained tissue integrity and favorable sensory quality after 14 days of storage and slower changes in O₂, CO₂ levels within recommended parameters for fresh produce were identified.  Accessions within jalapeno and serrano fruit classes were also identified that maintained sensory quality and stable tissue integrity throughout the storage period.  Regression analysis demonstrated a relationship between overall visual quality and electrolyte leakage after 14 days of storage for accessions in the sweet bell and large elongated fruit classes, but not for accessions represented in jalapeno or serrano fruit classes.  The results demonstrate that extensive genetic variation is present in Capsicum to improve pepper for fresh-cut applications and facilitate research to better understand physiological and genetic determinants of fresh-cut produce quality.