Physicochemical and Color Changes During Fruit Ripening in Pepper Species (C. annuum L., C. baccatum L., and C. chinense Jacq.) Exposed to Salt Stress

Authors : Ümit Haydar Erol

Pages : 71-79

Doi:10.53471/bahce.1545211

View : 47 | Download : 41

Publication Date : 2024-11-26

Article Type : Research Paper

Abstract :This study examines the impact of salt stress on the physicochemical and color characteristics of three pepper species (Capsicum annuum L., Capsicum baccatum L., and Capsicum chinense Jacq.) at different ripening periods. Peppers were exposed to 0 mM, 50 mM, and 100 mM NaCl during the green, breaking, and red ripening periods. The results showed that salt stress significantly influenced moisture content, total ash, pH, titratable acidity, water activity, and color parameters. C. chinense had the highest moisture content and water activity, while C. annuum demonstrated a higher total ash content and pigment density (ASTA value). As fruits ripened, moisture content decreased, and total ash content increased. Salt stress caused reductions in water activity, pH, and titratable acidity, with high salt concentrations leading to increased water loss and a decline in fruit quality. Furthermore, salt stress reduced color parameters and ASTA values, indicating suppressed carotenoid pigment synthesis. The study highlights the importance of developing salt-tolerant pepper varieties, as salt stress negatively impacts the physiological and biochemical quality of peppers. These findings suggest that appropriate agronomic strategies and careful environmental monitoring are essential for sustainable pepper production, particularly in areas with saline soils. The results provide valuable insights into the mechanisms through which salt stress affects pepper fruit quality and suggest avenues for improving crop resilience.
Keywords : Biber, Tuz stresi, Olgunluk dönemi, Fizikokimyasal özellikler

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