The effect of physiological maturity on the content and stability of active compounds in chili pepper fruits (Capsicum frutescens L.) during storage

This study aimed to evaluate the impact of fruit maturity stage, storage container type, and storage duration on the content of active compounds and vitamins in hot pepper fruits (Capsicum frutescens L.), as these are important factors in maintaining the postharvest chemical quality and utility of food. The experiment was carried out in spring season of 2024 at the Horticultural Research Station, College of Agriculture, University Kirkuk, Its geographical coordinates are approximately (44.3) degrees east longitude and (35.3) degrees north latitude. according to Completely Randomized Design (CRD) and with three replication under three factors. The factors consisted of two maturity stages (green fruits A1 and red fruits A2), two storage container types (metallic B1 and clay B2) and three storage periods (45 days C1, 90 days C2, 135 days C3). Results were significant for all factors analysed. The maturity stage A2 outperformed in phenols, alkaloids and flavonoids while capsaicin and the vitamins studied were most abundant at stage A2. Successive extractions Efficiency of retaining active compounds was greater in clay (B2) than metal containers. In relation to storage period, 45 days was best for most of the traits and the highest capsaicin content a peel was observed at 135 days. The interactions demonstrated the dominance of A2B2C1 treatment phenols, alkaloids, vitamin A, B6 and C (280.1 mg 100g⁻¹, 1.1033 %, 123.67 ppm, 40.67 ppm, 199.77 ppm) respectively. The findings indicate that the late maturity and fermentation in clay pots, followed by short-term storage, help to decrease loss of oxidation-sensitive compounds because of the stabilization of storage conditions and minimization of metabolically mediated degradations. This validates the possibility of improving the chemical value of hot pepper fruits through proper postharvest handling. The findings indicate that the late maturity and fermentation in clay pots, followed by short-term storage, help to decrease loss of oxidation-sensitive