The Impact Of Ethylene Application On Ripe Chili Fruits During Storage

Abstract

Chili is widely consumed fresh. The deterioration of chili fruit during storage was caused by respiration, decreasing water content, mechanical damage, microbial activity, and ethylene hormone activity. This study was aimed to determine the impact of ethylene application on the quality of chili fruit during storage. Ripe chili fruit (Capsicum annuum c.v. Neno) was used as genetic material. Treatments were applied in a completely randomized clock design with three replications. Chili fruits were harvested at 80% maturity level. The fruits were dipped in ethylene solution with concentrations: 500 and 1000 ppm for 0, 30, 60, 90, and 120 minutes. The treated chili fruits were stored for six days. Observations were conducted on fruit length, fruit stalk length, fruit weight, fruit flesh thickness, and weight loss. The results showed that exogenous ethylene application to ripe chili fruit at a low dose (500 ppm) did not affect weight loss at one week of storage. However, the application of 1000 ppm for 120 minutes increased the weight loss on the fourth day of storage. This study proves that exogenous ethylene application cannot spontaneously increase ethylene synthesis in non-climacteric fruits.