Study Fruit Development on Some Phytochemical in Pepper ‘TVRC365’

Abstract

Study fruit developments on some phytochemical properties in pepper ‘TVRC365’ was performed according to consumer prefers in both green and red pepper for utilization. The objective of this study fruit development in each stage on phytochemical content was investigated. Pepper ‘TVRC365’ plants were transplanted in potted 12 inch. Flowering at anthesis date were tag. Pepper fruits were harvested at 7, 10, 14, 21, 28, 35, 42, 49 and 53 day after anthesis (DAA). Fruit weight, fruit length, fruit diameter, fruit thickness and fruit firmness were examined. Phytochemical analysis such as chlorophyll, beta-carotene, lycopene, vitamin C, total soluble phenol and antioxidant activity 50% effective concentration (EC₅₀) were analyzed. It was found that weight, length, diameter, thickness and fruit firmness followed by fruit age until 42 DAA. After that at 49 DAA had maximum growth and green fruit color exchanged from green to red seen to be maturity stage. Nevertheless, phytochemical during fruit development chlorophyll content showed that increased until 42 DAA and decreased after that, inversely with beta carotene and lycopene content increased at 49 DAA. However, total soluble phenol and EC₅₀ trended to increase and reached maximum at 49 DAA.