재래신미종(在來辛味種) 녹숙(綠熟) 고추의 추숙(追熟)에 따른 2-chloro ethyl phosphonic acid capsaicin생합성(生合成)의 sub strate인 phenylalanine의 처리효과(處理效果)를 검토(檢討)코저 color score, 고추 공포부(空胞部)의 $O_2$와 $CO_2$, 과피부(果皮部)의 total carotenoid, ${eta}-carotene$, 전당(全糖), 유리환원당(遊離還元糖) 및 capsaicin의 함량변화(含量變化)를 측정(測定)한 결과(結果)는 다음과 같다. 1. ethephon 500ppm의 처리(處理)는 control구(區)에 비(比)하여 현저한 착색촉진(着色促進)의 효과(效果)를 볼 수 있었으며 특히 약(約) 20%의 적변불가(赤變不可)의 고추를 적변가능(赤變可能)케 하였다. 2. 추숙기간중(追熟期間中) 고추 공포부(空胞部)의 gas조성(組成)은 control 구(區)에서는 $O_2$의 함량(含量)이 증가(增加)하는 시기(時期)에 color score가 증가(增加)하였으며, 반대(反對)로 ethephon 처리구(處理區)에서는 color score가 급증하는 시기(時期)에 $O_2$의 함량(含量)이 저하(低下)하였다. 3. 추숙(追熟)에 따른 전당(全糖) 및 환원당(還元糖)의 변화(變化)는 처리구(處理區) 다같이 현저히 감소(減少)하였고, total carotenoid 함량(含量)은 ethephon 처리(處理)로서 약(約) 50%가 증가(增加)하였으며, ${eta}-carotene$은 약(約) 2배(培)의 증가를 보였다. 4. 처리별(處理別) capsaicin의 함량변화(含量變化)는 ethephon처리(處理)로서 약(約) 20%의 증가(增加)를 볼 수 있었고, substrate인 phenylalanine의 단독 처리(處理)는 그 효과(效果)가 나타나지 않았으나, ethephon과 동시(同時) 처리(處理)함으로써 다소(多少)의 효과(效果)를 인정(認定)할 수 있었다.
The physiological and chemical investigations to explain the after-ripening processes in got green pepper fruit were carried out by treating the fruit with ethephon either alone or with phenylalanine. The studied metabolic changes in fruit during after-ripening period was carbon dioxide and oxygen concentration in interior of the pepper fruit, total carotenoid, ${eta}-carotene$, total sugar, and free reducing sugar in pepper fruit. These metabolic changes were explained inrelation to the color enhancement judged by the color score to explain the after-ripening processes. Ethephon treatment at 500 ppm significantly accelerated color enhancement as compared to the control and further ethephon treatment increased the number by 20 percent which was not possible in control during same after-ripening period. The oxygen concentration in interior of the pepper fruit during after-ripening period was increased in control when the color score (color enhancement) increased rapidly. However, with ethephon treatment, the oxygen concentration was decreased when the color score increased. Although total and free reducing sugar content were decreased during the after-ripening period total carotenoid and ${eta}-carotene$ content was increased by 50 and 200 percent, respectively, over control. Also the capsaicin contents was increased by 20 percent by ethephon treatment over control. Although phenylalanine treatment did not affect the capsaicin content, capsaicin content tended to be increased by phenylalanine treatment when treated with ethephon. Acknowledgements: This work was supported by funds from Korean Traders Scholarship Foundation.
