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VCRB :: Contents of Volume 60/2004 :: Detailed information



SENSITIVITY OF PEPPER FRUITS OF DIFFERENT
 CULTIVARS TO LOW TEMPERATURE STRESS
AS MEASURED BY CHLOROPHYLL FLUORESCENCE


Ryszard KOSSON, Agnieszka STĘPOWSKA
Research Institute of Vegetable Crops Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland


Summary


The sensitivity to low temperatures of green pepper fruits of 6 cultivars stored at temperature 1(C, 4(C and 8(C for 18 days, as measured by relative variable chlorophyll fluorescence (Fv/Fm) was studied. Keeping the green pepper fruits at 1(C resulted in gradual decrease of relative chlorophyll fluorescence (Fv/Fm). Pepper "Roxy F1" was characterized by higher Fv/Fm index after 6th day of storage, if compared to other tested cultivars. The first visible chilling injury symptoms appeared after 3 days of storage at 1oC on the surface of pepper fruits of cv. Niebla F1 and after additional 3 days at room temperature also on the fruits of cv. Roxy F1. The highest chilling injury index was noticed for fruits of cv. Niebla F1. It was found that pepper cultivars Barbadillo F1 and Wilanko F1 were more resistant to chilling than others. The relative chlorophyll fluorescence Fv/Fm was not affected by 4(C and 8(C temperature conditions before 18th day of storage.


keywords:pepper fruits, cultivars, chlorophyll fluorescence, chilling injuries

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