Respiratory Activity and Mitochondrial Oxidative Capacity of Bell Pepper Fruit following Storage under Low-oxygen Atmosphere

Abstract

Bell pepper (Capsicum annuum L., var. `Jupiter') fruit stored in 1.5%, 5%, or 10% O 2 , or in air at 20C for24 hours were compared to determine the residual effect of low-O, storage on respiration after transfer to air. The lowest O 2 concentration (1.5%) exerted the greatest residual effect on bell pepper fruit CO 2 production and O 2 , uptake. No ethanol was detected in the headspace gas of fruit stored in 1.5% O 2 . Carbon dioxide production continued to be suppressed for ≈ 24 hours after transfer from 1.5% O 2 to air. Exposure to 5% O 2 , for 24 hours resulted in less suppression of CO, production and O 2 uptake upon transfer to air, while 10% O 2 exerted no residual effect. Extending the storage period in 1.5% O 2 to 72 hours extended the residual effect from 24 to 48 hours. Ethylene production was not affected by storage in 1.5% or 4% O 2 for 24 or 72 hours. The residual effect exhibited in whole fruit was not apparent in mitochondria isolated from bell pepper stored in 1.5% or 4% O 2 .