Fresh-cut yellow peppers showed a higher susceptibility to decay compared to red types

The aim of this work was to evaluate the effect of the type of fertilization (mineral and combined fertilization with compost in pre-transplant plus mineral addition during cultivation) and stage of maturity at harvest (maturegreen and full-colored) on post-cutting quality of red and yellow ?Cazzone? peppers. Pepper fruits from each treatment were washed and cut into stripes, then stored for 8 days in air at 5 ?C and 95% RH.? The maturity stage influenced color parameters and maturity attributes as soluble solids, acidity and pH for both yellow and red types. Full-colored peppers showed lower pH and respiration rate, and higher SSC than mature-green peppers; in addition for the yellow type a lower firmness value was observed for full-colored fruits compared to the mature-green ones. Fresh-cut yellow peppers showed a higher susceptibility to decay compared to red types: after 8 days of storage appearance score in mineral fertilized full-colored yellow peppers dramatically decreased below the limit of marketability (score 3), and that was mainly due to the occurrence of decay and to the loss of tissue integrity. In conclusion results of this experiment showed that type of fertilization and maturity stage had a different impact on quality of yellow and red peppers. The original summary (see the link) explains other parameters also evaluated. Source of the picture: http://www.lucianopignataro.com/articolo.php?pl=4582