Effects of Storage Temperature at the Early Postharvest Stage on the Firmness, Bioactive Substances, and Amino Acid Compositions of Chili Pepper (Capsicum annuum L.)
-
Published:2023-07-05
Issue:7
Volume:13
Page:820
-
ISSN:2218-1989
-
Container-title:Metabolites
-
language:en
-
Short-container-title:Metabolites
Author:
Cheng Yuan1ORCID, Gao Chengan1, Luo Shaodan2, Yao Zhuping1, Ye Qingjing1, Wan Hongjian1, Zhou Guozhi1, Liu Chaochao2ORCID
Affiliation:
1. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Vegetables, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China 2. College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, China
Abstract
The commercial and nutritional quality of chili peppers deteriorates rapidly after harvest. So far, little is known about the effect of temperature on postharvest chili pepper quality. This study elucidated the effects of two temperatures (20 °C and 30 °C) on chili peppers’ postharvest firmness, flavor, and nutritional attributes. We found that compared to 20 °C, 30 °C escalated the decline in fruit firmness, capsaicin content, and dihydrocapsaicin content, while enhancing the increment in water loss and electrical conductivity, as well as total carotenoids and ascorbic acid content. The contents of most amino acids (AAs) decreased significantly during postharvest storage compared to their initial values, whether stored at 20 °C or 30 °C; however, 30 °C had a more substantial impact than 20 °C. Meanwhile, as for soluble protein and amino acid compositions, the effect of storage temperature was genotype-dependent, as reflected by differential changes in total AA contents, single AA contents, essential AA ratio, delicious AA ratio, etc., under the 20 °C or 30 °C treatments. In conclusion, our findings reveal the influence of temperature on pepper quality, showing that the storage temperature of 20 °C was better for maintaining chili quality than 30 °C from the perspective of overall commercial attributes.
Funder
National Natural Science Foundation of China National Key Research and Development Program of China Natural Science Foundation of Jiangsu Province Zhejiang Provincial major Agricultural Science and Technology Projects of New Varieties Breeding
Subject
Molecular Biology,Biochemistry,Endocrinology, Diabetes and Metabolism
Reference46 articles.
1. Biochemistry and molecular biology of capsaicinoid biosynthesis: Recent advances and perspectives;Plant Cell Rep.,2019 2. Screening and evaluation of chilli (Capsicum annuum L.) genotypes for waterlogging tolerance at seedling stage;Molla;Biocell,2022 3. The role of bioactive components found in peppers;Mendes;Trends Food Sci. Technol.,2020 4. Liu, C.C., Wan, H.J., Yang, Y.X., Ye, Q.J., Zhou, G.Z., Wang, X.R., Ahammed, G.J., and Cheng, Y. (2022). Post-Harvest LED Light Irradiation Affects Firmness, Bioactive Substances, and Amino Acid Compositions in Chili Pepper (Capsicum annum L.). Foods, 11. 5. Blekkenhorst, L.C., Sim, M., Bondonno, C.P., Bondonno, N.P., Ward, N.C., Prince, R.L., Devine, A., Lewis, J.R., and Hodgson, J.M. (2018). Cardiovascular Health Benefits of Specific Vegetable Types: A Narrative Review. Nutrients, 10.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
|
|