DYNAMICS OF THE DEGRADATION OF CHLOROPHYLLS IN CULTIVARS OF PAPRIKA PEPPERS
| Autor: | F. Navarro, J. Costa, F. Sánchez, E. Sánchez, J. Gomariz, M. S. Catalá |
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| Rok vydání: | 2011 |
| Předmět: | |
| Zdroj: | Acta Horticulturae. :509-515 |
| ISSN: | 2406-6168 0567-7572 |
| DOI: | 10.17660/actahortic.2011.918.63 |
| Popis: | The aim of the present study is to investigate the behavior, in terms of evolution of chlorophylls in fruits, of seven cultivars selected and bred by IMIDA Horticulture Department: the wild-type red cultivars ‘Costal’, ‘Bola’, ‘Datler’ and ‘Rodacol’ and the stay-green cultivars, with the recessive gene cl (chlorophyll retainer) ‘Negral’, ‘Datler Negro’ and ‘Nedacol’. The fruit have been classified in 8 ripening stages: stages 1-4 green to mature green, stage 5 breaker and stage 6 to 8 red succulent to red partially dry (over-ripe). In each of the stages we have studied the following parameters: total chlorophyll content, chlorophyll a, chlorophyll b and the chlorophyll a/b ratio. The results were as follows: the red cultivars degrade the chlorophyll when the process of fruit ripening starts. Thus, in stage 7 (fully ripe fruits) chlorophyll disappears completely. In the stay-green cultivars, however, there is no chlorophyll degradation at the beginning of ripening. A chocolate brown color of the ripe fruit results from lack of chlorophyll degradation and the simultaneous accumulation of red pigments. In some stay-green cultivars, such as ‘Datler Negro’, the chlorophyll values in over-ripe fruit range from 528.26 mg/kg at the beginning of maturation to 222.68 mg/kg in the over-ripe stage. Therefore, the chlorophyll catabolism pathway is not completely inhibited but delayed. |
| Databáze: | OpenAIRE |
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