Changes in physicochemical attributes of sweet pepper cv. Domino during fruit growth and development

The effect of harvesting sweet pepper 'Domino' fruit at different stages of growth and development on physicochemical attributes was studied. The suitability of fruit fresh weight, diameter and length, weeks from anthesis, total soluble solids (TSS), fruit colour change, firmness, internal CO2 and C2H4 concentrations as well as fruit respiration and ethylene production as maturity indicators were evaluated. Fruits were harvested weekly until fully red ripe. Fruits took 8 weeks after anthesis (WAA) to reach harvest maturity and a further 2-3 weeks to reach full ripeness (11 WAA). Fruits exhibited a sigmoid growth pattern, flue angle (change in colour from green to red) declined with time while chroma (colour intensity) values increased with fruit maturity, as did TSS. An increase in (PCO2)-C-i and (PC2H4)-C-i accompanied the decrease in hue angle. The association between fruit ripening and the significant increase in (PC2H4)-C-i indicates that ethylene may be responsible for ripening of this cultivar of sweet pepper. Colour change and TSS were reasonable indicators of maturity of sweet pepper fruit complemented with fruit firmness. (C) 2002 Elsevier Science B.V. All rights reserved.