Disorders - Bell Peppers: Growing Practices and Nutritional Value - page 13

Disorders
Physiological Disorders
Blossom end rot
This disorder occurs as a slight discoloration or a severe dark sunken lesion at the blossom
end; it is caused by temporary insufficiencies of water and calcium and may occur under
high temperature conditions when the peppers are rapidly growing.
Pepper speck
This disorder appears as spot-like lesions that penetrate the fruit wall; cause is unknown;
some varieties are more susceptible than others.
Chilling injury
Symptoms of chilling injury include surface pitting, water-soaked areas, decay (especially
Alternaria), and discoloration of the seed cavity.
Pathological Disorders
On California-grown bell peppers, the most common decay organisms are Botrytis, Altern-
aria, and soft rots of fungal and bacterial origin.
Botrytis or Grey mold decay
This is a common decay-causing organism on peppers; field sanitation and prevention of
wounds on the fruit help reduce its incidence. Botrytis will grow well at the recommended
storage temperatures. High CO2levels (>10%) which can control Botrytis damage peppers.
Hot water dips of peppers can effectively control botrytis rot (55°C [130°F] water for 4
minutes) without causing fruit injury.
Alternaria rot
The presence of black Alternaria rot, especially on the stem end of the pepper is a symptom
of chilling injury; best control measure is to store at 7.2°C (45°F)
Bacterial Soft Rot
Soft rotting areas can be caused by several bacteria which attack damaged tissue; soft rots
can also be common on washed or hydrocooled peppers where water sanitation was defi-
cient.
Other Common Postharvest Defects
Mechanical damage (crushing, stem punctures, cracks, etc.) is very common on peppers;
physical injury not only detracts from the visual quality of the peppers but also causes in-
creased weight loss and decay.