Biochemical changes in chilli fruits at different stages of fruit development

Abstract

To assess chlorophyll and carotene contents and organic acids status of chilli {Capsicum annuum) at various stages of maturity, an investigation was conducted with three distinct morphotypes, i.e. Long (C-49-1, P-3), Medium long (Baromashi) and Round. Various stages of maturity showed significant influence on chlorophyll content In general, chlorophyll (a, b and total) content was highest in fruits harvested at 10 days after anthesis (DAA) which declined gradually with advancing maturity and reached the lowest level in ripe fruits. On the contrary B-carotene content of fruit increased with maturation reaching the highest in ripe fruit Organic acids changed at different harvesting stages. At 10 to 35 DAA oxalic acid possessed the first position, but at ripening stage citric acid possessed the first position.