ASCORBATE METABOLISM DURING MATURATION OF SWEET-PEPPER (CAPSICUM-ANNUUM L.) FRUIT

Changes in ascorbate metabolism during maturation of sweet pepper (Cap sicum annuum L.) fruit 'Golden Bell' were investigated. The mature fru its were divided into four stages, based on changes in peel color from green to yellow; Green=100% green, Green/Yellow=10 similar to 20% yel low, Yellow/Green=50 similar to 60% yellow, Yellow=100% yellow. 1. Asc orbate content in sweet pepper fruit increased during maturation, wher eas dehydroascorbate content remained at 1% throughout the maturation. 2. L-Galactono-gamma-lactone dehydrogenase activity increased during maturation, the highest activity was occurring at Yellow stage. 3. Asc orbate peroxidase activity was highest at Green/Yellow or Yellow/Green stage and lowest at the Yellow stage. 4. Dehydroascorbate reductase a ctivity was almost constant during maturation, whereas monodehydroasco rbate reductase activity increased from Green to Yellow stage. From ou r results we attribute the increase of ascorbate contents during matur ation to the increase in L-galactono-gamma-lactone dehydrogenase and m onodehydroascorbate reductase activities.