The influence of far-red light on attributes of green bell pepper fruits (Capsicum annuum l.) during storage

Anca Mihaly Cozmuța; Leonard Mihaly Cozmuța; Anca Peter; Camelia Niculina; Liliana Crișan; Adriana Vulpoi; Monica Baia

Anca Mihaly Cozmuța Technical University of Cluj Napoca, North Universitary Center of Baia Mare
Leonard Mihaly Cozmuța Technical University of Cluj Napoca, North Universitary Center of Baia Mare
Anca Peter Technical University of Cluj Napoca, North Universitary Center of Baia Mare
Camelia Niculina Technical University of Cluj Napoca, North Universitary Center of Baia Mare
Liliana Crișan Sanitary Veterinary Direction and for Food Safety, Baia Mare
Adriana Vulpoi Institute of Interdisciplinary Research in Bio-Nano-Sciences, Cluj Napoca
Monica Baia Babes Bolyai University, Faculty of Physics, Cluj Napoca

Keywords: bell peppers storage, far-red light, cuticle wettability and barrier properties, SEM bell pepper skin, chlorophyll and carotenoids, catalase

Abstract

Green bell peppers fruits, stored for 1 month at 8oC and 455% relative humidity
in Far-Red light (FRL) and darkness respectively, were investigated in terms of
physical, chemical and microbiological parameters. The exposure to FRL slows
down the water loss from fruits by stimulating the surface wax biosynthesis into a
higher specific amount and hydrophobic nature and reducing the apertures,
diameters of the pericarp cells, intercellular walls and dermal layer thicknesses.
The higher level of catalase enzyme in the FRL-exposed fruits resulted in lower
chilling injury index in comparison with the one in fruits exposed to darkness.
FRL has favorable effect on chlorophyll and carotenoids accumulation rates. The
multiplication of yeasts and molds on the surface of FRL-exposed bell peppers
was significantly delayed as compared to the multiplication on the surface of the
darkness-exposed bell peppers.

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