Chilling Injury of Chile Peppers (Capsicum annuum L.)

Seven types of chile peppers were tested for differences in susceptibility to postharvest chilling injury (CI). Cherry, cubanelle, Hungarian wax (HW), poblano, serrano, and both mature-green and full-color (red) jalapeño fruit were stored at 2.5, 7, and 15 °C for 0 to 30 days. External C 2 H 4 production at 12 and 24 hours after removal from storage and internal C 2 H 4 concentration at 24 hours were measured. There was no significant difference in C 2 H 4 production after the first 12 hours, but serrano produced significantly less C 2 H 4 than the other types during the second 12 hours. Among the cultivars there were differences in the amounts of internal C 2 H 4 measured: HW had the highest levels measured, and serrano had undetectable levels. CI has been observed on bell and some chile pepper cultivars as small black pits, and the recommended nonchilling storage temperature is 7 °C for all peppers. In this study, scald (a surface browning) was observed on HW and cubanelle fruit in addition to pitting, which occurred on all the cultivars. Susceptibility to chilling varied among pepper types in this study. HW peppers were the most susceptible, manifesting scald after 4 days at 2.5 °C and scald and pits after 16 days at 7 °C. Serrano fruit were the most resistant to CI, only pitting after 23 days at 2.5 °C, and having no symptoms after storage at 7 °C for 30 days. Cherry and poblano peppers developed pits after 8 days at 2.5 °C. Both green and red jalapeños pitted after 12 days at 2.5 °C, and cubanelles had scald after 16 days at 2.5 °C. Poblano fruit had large, deep pits after 8 days at 7 °C, cherry peppers pitted after 12 days, and both green and red jalapeño fruit pitted after 16 days at 7 °C. Both pits and scald were observed on cubanelle fruit after 23 days at 7 °C. Recommendations for storage of peppers should be expanded to accommodate differences among cultivars.