Physicochemical and Color Changes During Fruit Ripening in Pepper Species (C. annuum L., C. baccatum L., and C. chinense Jacq.) Exposed to Salt Stress

Abstract

This study examines the impact of salt stress on the physicochemical and color characteristics of three pepper species (Capsicum annuum L., Capsicum baccatum L., and Capsicum chinense Jacq.) at different ripening periods. Peppers were exposed to 0 mM, 50 mM, and 100 mM NaCl during the green, breaking, and red ripening periods. The results showed that salt stress significantly influenced moisture content, total ash, pH, titratable acidity, water activity, and color parameters. C. chinense had the highest moisture content and water activity, while C. annuum demonstrated a higher total ash content and pigment density (ASTA value). As fruits ripened, moisture content decreased, and total ash content increased. Salt stress caused reductions in water activity, pH, and titratable acidity, with high salt concentrations leading to increased water loss and a decline in fruit quality. Furthermore, salt stress reduced color parameters and ASTA values, indicating suppressed carotenoid pigment synthesis. The study highlights the importance of developing salt-tolerant pepper varieties, as salt stress negatively impacts the physiological and biochemical quality of peppers. These findings suggest that appropriate agronomic strategies and careful environmental monitoring are essential for sustainable pepper production, particularly in areas with saline soils. The results provide valuable insights into the mechanisms through which salt stress affects pepper fruit quality and suggest avenues for improving crop resilience.

Keywords

• Pepper
• Salt stress
• Ripening period
• Physicochemical properties

Tuz Stresi Uygulanan Biber Türlerinde (C. annuum L., C. baccatum L. ve C. chinense Jacq.) Meyve Olgunlaşma Dönemlerinde Meydana Gelen Fizikokimyasal ve Renk Değişimleri

Abstract

Bu çalışmada, tuz stresinin üç biber türünün (Capsicum annuum L., Capsicum. baccatum L. ve Capsicum chinense Jacq.) farklı olgunlaşma aşamalarındaki fizikokimyasal ve renk özellikleri üzerindeki etkisi incelenmiştir. Biberler yeşil, alacalı ve kırmızı olgunlaşma aşamalarında 0 mM, 50 mM ve 100 mM NaCl'e maruz bırakılmıştır. Sonuçlar, tuz stresinin nem içeriği, toplam kül, pH, titre edilebilir asitlik, su aktivitesi ve renk parametrelerini önemli ölçüde etkilediğini göstermiştir. C. chinense en yüksek nem içeriğine ve su aktivitesine sahipken, C. annuum daha yüksek toplam kül içeriği ve pigment yoğunluğu (ASTA değeri) göstermiştir. Meyveler olgunlaştıkça nem içeriği azalmış ve toplam kül içeriği artmıştır. Tuz stresi su aktivitesi, pH ve titre edilebilir asitlikte azalmaya neden olurken, yüksek tuz konsantrasyonları su kaybının artmasına ve meyve kalitesinde düşüşe yol açmıştır. Ayrıca, tuz stresi renk parametrelerini ve ASTA değerlerini azaltarak karotenoid pigment sentezinin baskılandığını göstermiştir. Çalışma, tuz stresi biberin fizyolojik ve biyokimyasal kalitesini olumsuz etkilediğinden, tuza toleranslı biber çeşitlerinin geliştirilmesinin önemini vurgulamaktadır. Bu bulgular, özellikle tuzlu topraklara sahip bölgelerde sürdürülebilir biber üretimi için uygun agronomik stratejilerin ve dikkatli çevresel izlemenin gerekli olduğunu göstermektedir. Sonuçlar, tuz stresinin biber meyve kalitesini etkilediği mekanizmalar hakkında değerli bilgiler sağlamakta ve mahsulün dayanıklılığını artırmak için yollar önermektedir.

Keywords

• Biber
• Tuz stresi
• Olgunluk dönemi
• Fizikokimyasal özellikler

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