Ethylene and carbon dioxide concentrations in attached fruits of pepper cultivars during ripening

Ethylene and CO2 concentrations in peppers (Capsicum annuum L.) were studie d throughout maturity in three pepper cultivars ('Camelot', 'King Arthur' a nd 'Tabasco') under both greenhouse and field conditions. Air samples were withdrawn from the locular cavity of attached fruits under ambient conditio ns to determine ethylene and CO2 concentrations by gas chromatography. Both variables differed with the stage of maturity for all cultivars. Ethylene concentration ranged from 0 to 0244 mul 1(-1), and CO2 concentration ranged from 6.05 to 206.5 mg l(-1). Concentration of both gases increased in ripe ning fruits of 'Camelot' and 'King Arthur'. In 'Tabasco' fruits grown under greenhouse conditions, CO2 concentration increased once fruits started dev eloping red coloration. However, this peak was absent in 'Tabasco' fruits g rown in the field. In general, all cultivars exhibited characteristics inte rmediate between climacteric and non-climacteric fruits. (C) 2001 Elsevier Science B.V. All rights reserved.