Effects of Storage Temperature at the Early Postharvest Stage on the Firmness, Bioactive Substances, and Amino Acid Compositions of Chili Pepper (<i<Capsicum annuum</i< L.)

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, fla...
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Autor*in:	Yuan Cheng [verfasserIn] Chengan Gao [verfasserIn] Shaodan Luo [verfasserIn] Zhuping Yao [verfasserIn] Qingjing Ye [verfasserIn] Hongjian Wan [verfasserIn] Guozhi Zhou [verfasserIn] Chaochao Liu [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	pepper fruit postharvest quality temperature capsaicin amino acid composition

Übergeordnetes Werk:	In: Metabolites - MDPI AG, 2012, 13(2023), 7, p 820
Übergeordnetes Werk:	volume:13 ; year:2023 ; number:7, p 820

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/metabo13070820

Katalog-ID:	DOAJ093861230

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520			\|a 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.
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language	English
source	In Metabolites 13(2023), 7, p 820 volume:13 year:2023 number:7, p 820
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authorswithroles_txt_mv	Yuan Cheng @@aut@@ Chengan Gao @@aut@@ Shaodan Luo @@aut@@ Zhuping Yao @@aut@@ Qingjing Ye @@aut@@ Hongjian Wan @@aut@@ Guozhi Zhou @@aut@@ Chaochao Liu @@aut@@
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callnumber-first	Q - Science
author	Yuan Cheng
spellingShingle	Yuan Cheng misc QR1-502 misc pepper fruit misc postharvest quality misc temperature misc capsaicin misc amino acid composition misc Microbiology Effects of Storage Temperature at the Early Postharvest Stage on the Firmness, Bioactive Substances, and Amino Acid Compositions of Chili Pepper (<i<Capsicum annuum</i< L.)
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topic_title	QR1-502 Effects of Storage Temperature at the Early Postharvest Stage on the Firmness, Bioactive Substances, and Amino Acid Compositions of Chili Pepper (<i<Capsicum annuum</i< L.) pepper fruit postharvest quality temperature capsaicin amino acid composition
topic	misc QR1-502 misc pepper fruit misc postharvest quality misc temperature misc capsaicin misc amino acid composition misc Microbiology
topic_unstemmed	misc QR1-502 misc pepper fruit misc postharvest quality misc temperature misc capsaicin misc amino acid composition misc Microbiology
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title	Effects of Storage Temperature at the Early Postharvest Stage on the Firmness, Bioactive Substances, and Amino Acid Compositions of Chili Pepper (<i<Capsicum annuum</i< L.)
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title_full	Effects of Storage Temperature at the Early Postharvest Stage on the Firmness, Bioactive Substances, and Amino Acid Compositions of Chili Pepper (<i<Capsicum annuum</i< L.)
author_sort	Yuan Cheng
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author_browse	Yuan Cheng Chengan Gao Shaodan Luo Zhuping Yao Qingjing Ye Hongjian Wan Guozhi Zhou Chaochao Liu
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title_sort	effects of storage temperature at the early postharvest stage on the firmness, bioactive substances, and amino acid compositions of chili pepper (<i<capsicum annuum</i< l.)
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title_auth	Effects of Storage Temperature at the Early Postharvest Stage on the Firmness, Bioactive Substances, and Amino Acid Compositions of Chili Pepper (<i<Capsicum annuum</i< L.)
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.
abstractGer	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.
abstract_unstemmed	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.
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title_short	Effects of Storage Temperature at the Early Postharvest Stage on the Firmness, Bioactive Substances, and Amino Acid Compositions of Chili Pepper (<i<Capsicum annuum</i< L.)
url	https://doi.org/10.3390/metabo13070820 https://doaj.org/article/7ccf9b9bd3f8428eb96c8fdbf6f5dd1c https://www.mdpi.com/2218-1989/13/7/820 https://doaj.org/toc/2218-1989
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author2	Chengan Gao Shaodan Luo Zhuping Yao Qingjing Ye Hongjian Wan Guozhi Zhou Chaochao Liu
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Effects of Storage Temperature at the Early Postharvest Stage on the Firmness, Bioactive Substances, and Amino Acid Compositions of Chili Pepper (<i<Capsicum annuum</i< L.)

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