Mt. Pretel et al., NONINVOLVEMENT OF ACC AND ACC OXIDASE ACTIVITY IN PEPPER FRUIT RIPENING, Postharvest biology and technology, 5(4), 1995, pp. 295-302
Pepper of the variety California shows sigmoid-type growth curves and
changes of colour, which are characteristic of the fruit reaching matu
rity, when it has practically reached full size. Respiratory activity
is high a few days after fruit-set and then falls progressively. Ethyl
ene production and 1-aminocyclopropane-1-carboxylic acid (ACC) levels
remain low throughout fruit development and maturation, while ethylene
-forming enzyme (EFE) activity gradually falls throughout the developm
ent. We show that treatment with propylene has no effect on the post-h
arvest maturation of pepper, although treatment with silver thiosulpha
te (STS) increases respiratory intensity and ethylene production due t
o the stress caused which, in turn, causes an increase in ACC levels a
fter treatment. All these results lead to the conclusion that pepper b
ehaves like a non-climacteric fruit during maturation, and that matura
tion is not regulated by ethylene.