Carbohydrate changes in ripening Capsicum annuum in relation to textural degradation

Within 8 days of harvest, fruits of Capsium annum showed striking changes in texture when ripened at room temperature. Physiologically, they showed a significant weight loss and organoleptically, a change in textural firmness which was evident microscopically, as extensive cellular damage. The associated biochemical changes during ripening were: (1) an increase in free-sugar levels, (2) an increase in in situ hydrolysis of some hemicellulose fractions (Hem a, b and c) and (3) a general increase in the activity of cellulase, alpha-mannosidase, laminarinase, polygalacturanase, galactanase, mannanase, beta-galactosidase and hemicellulase (HCe) activity on Hem b and c. In contrast the activity of xylanase, pectin methyl esterase and HCe on Hem a decreased during ripening. Cold storage (8 degrees C) held textural changes in check, resulting in a longer shelf-life for cold-stored fruits compared to fruits stored at room temperature.