Tailored Physicochemical Properties and Bioactive Value of Sweet Pepper Fruits from Controlled High Temperature

Abstract

Sweet pepper is susceptible to changes in temperature conditions, especially above 30 °C. In this research study, two cultivars, Melchor and Tamarín, were subjected to three different temperatures. For this, the experiment was run at three specific temperatures (24 °C, 28 °C, and 32 °C), keeping the rest of the parameters the same in all experiments. In fully mature fruits, parameters such as weight, color, TSS, total phenols, mineral content, and amino acid content were analyzed. Our results showed that high temperatures reduced fruit weight and increased color parameters, mainly in Melchor. In addition, a temperature of 28 °C advanced the maturation of the Tamarín fruits by 14 days with respect to 24 °C. At a nutritional level, high temperatures caused a reduction in TSS, total phenols, and cations, and on the contrary, increased the content of anions. In the case of amino acids, a temperature increase to 28 °C caused a general increase in the amino acids measured, except for proline, which was reduced. Thus, the data from this study support the need to study new strategies in crop management to reduce the negative effects that the unstoppable rise in temperatures due to climate change will produce.