Summary
Effect of Maturity Stage and Short-Term Storage on the Biological Quality of Sweet Pepper Fruits Sweet pepper plants of Spartacus cultivar were grown in plastic tunnel on rockwool using the fertigation technique. The three year experiment was carried out in 2006-2008. Fruits were harvested every year in three maturity stages: green, turning and red. The contents of ascorbic acid, phenols, soluble sugars, nitrate and ammonium ions, total nitrogen, free amino acids and dry matter were determined in freshly harvested fruits as well as after short-term (two weeks) storage. Red pepper fruits accumulated significantly more ascorbic acid, soluble sugars and phenols in comparison with the green and turning ones. The level of nitrate ions was highest in the green fruits and decreased during their r
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