CHANGES IN PIGMENTS, CHLOROPHYLLASE ACTIVITY, AND CHLOROPLAST ULTRASTRUCTURE IN RIPENING PEPPER FOR PAPRIKA

Two typical cultivars of pepper for paprika (Bola Roja of red fruits a nd Negral of brownish fruits) were analyzed for pigments, chlorophylla se activity, and plastid ultrastructure. Three ripening stages were co nsidered: green, unripe (changing color), and fully ripe. Fully ripe p eppers of the Negral cultivar retained chlorophyll, while in the Bola Roja fruits this disappeared at the end of maturation. Chlorophyllase activity was higher in the cv. Negral at the first two ripening stages , arid similar in both cultivars at the fully ripe stage. Plastids of the early ripening stage were characterized by the typical grana-inter granal structure and a highly developed peripheral reticulum. In the l ast stage, plastids presented massive structural reorganization. All o f these differences among both cultivars are discussed.