Biohemijski aspekti sazrevanja zacinske paprike (Capsicum annuum L.)

Abstract

U radu su ispitane biohemijske promene na plodovima paprike tokom sazrevanja plodova i tokom dozrevanja plodova posle branja. U cilju ispitivanja promena tokom sazrevanja plodovi su uzorkovani u različitim fazama zrelosti tj. kad su plodovi bili zelene, braon, crvene i tamno crvene boje. Svaka od pomenutih grupa zrenja je dozrevana sledećih petnaest dana sa i bez prisustva svetla. Posle perioda dozrevanja plodovi su osušeni i samleveni. U uzorcima svežih plodova paprika ispitan je sadržaj vode, pepela, ukupnih mono i oligosaharida, mikro i makroelemenata, boja plodova (vizuelnom ocenom i instrumentalnim merenjem), sadržaj pigmenata i sastav etarskih ulja, dok je u suvim uzorcima određena boja, sadržaj mikro i makro elemenata, pigmenata i sastav etarskih ulja. U semenima paprika ispitan je sadržaj vode, pepela, ulja i neophodnih mikro i makro elemenata. Dobijeni rezultati pokazuju da se tokom sazrevanja dešavaju biohemijske promene na plodovima paprika. Povećava se sadržaj suve materije, dolazi do promena u sastavu pigmenata i etarskih ulja. Tokom 15 dana dozrevanja, ispitani parametri plodova paprika pokazuju da se promene na plodovima nastavljaju i posle ubiranja plodova. U zavisnosti od stepena zrelosti, povećava se sadržaj pigmenta, a menja se i sastav etarskih ulja.

The aim of this study was to investigate biochemical changes of paprika fruits during ripening and postharvest treatments. Fruits were collected in different stages of development i.e. when green, brown, red and deep red color. Each of these color‐type fruits where ripped after harvest (collection) during next fifteen days with or without light. Thereafter, postharvest treatment fruits were dried and milled. In samples of fresh paprika fruits the content of water, ash, mono‐ and oligosaharides, micro and macro nutrient, color of fruits (by visual evaluation and instrumental measuring), ASTA value, chlorophyll and carotenoid content, certain constituents of essential oil were determined and activity of peroxidase and β‐glucosidase enzymes, while in dried fruits the color, content of micro and macroelements and composition of essential oils were determined. In seed, the content of water, ash, oil and micro and macroelements were determined. Based on the results it could be concluded that, during ripening, the biochemical changes are occurring on paprika fruits. The increase in dry matter content is observ ed along with the changes in pigment and essential oil composition. During the postharvest time, all evaluated parameters indicated that ripening is in progress after the harvest of paprika fruits. Changes in both the pigment and the essential oil content is dependent of a ripening stage.