Maintaining the freshness of chili (Capsicum sp.) fruits is a major challenge under uncontrolled environmental conditions. This research aimed to investigate the response of various chili species to postharvest physiological and color variations. Chili fruits reached harvest at 80% maturity before storage in an ambient room temperature (25 °C–27 °C) with relative humidity (RH 60%–70%) for 0, 3, 6, 9, and 12 days. For assessing fruit quality, the evaluation of fruit weight loss (%), texture (Kgf), total soluble solids (%), and pericarp thickness (mm) ensued. The color variation determination comprised values of lightness, red-green coordinate, yellow-blue coordinate, hue angle, and chroma value. The genetic makeup of genotypes influenced the physiological quality and color of chili fruit during storage. Genotypes with high adaptation to the existing environment showed a smaller reduction in fruit quality traits. The stored ripe chili revealed a change in color brightness and sharpness. The chili genotype Katokon appeared with the highest level of adaptation to an uncontrollable environment, while the genotype Pesona was the least adapted. These two chili genotypes would be ideal for genetic studies related to long shelf life. The next challenge could relate to the interspecific crossing between the genotypes Katokon (C. chinense) and Pesona (C. annuum).
Chili (Capsicum sp.), species, fruit freshness, fruit quality traits, weight loss, firmness, pericarp thickness, total soluble solids, color variations
In chili (Capsicum sp.) genotypes, the use of physiological and color traits is rare to evaluate their diversity. Instead, using the phenotypic markers, such as plant height and fruit yield, is common. Determining the level of adaptation in chili fruits to the environment may be possible using physiological and color traits as an alternative method.