Postharvest quality and functional compounds in "dedo-de-moça" 'BRS Mari' pepper fruit at different stages of maturity

Abstract

The purpose of this study was to evaluate the physicochemical characteristics and functional properties of "dedo-de-moça" 'BRS Mari' pepper fruits at different maturity stages, and determine the ideal harvest stage for fresh consumption. The pepper plants were grown in the experimental field of Embrapa Hortaliças (Brasília, DF, Brazil) in 2012, and their fruits were evaluated at 20, 30, 40, 50, 60, 70, and 80 days after anthesis (DAA) RESUMO O objetivo deste trabalho foi avaliar as características físico-químicas e propriedades funcionais da pimenta dedo-de-moça 'BRS Mari', em diferentes estádios de maturação, e determinar o estádio ideal de colheita dos frutos destinados ao consumo in natura. As pimentas foram cultivadas no campo experimental da Embrapa Hortaliças (Brasília, DF, Brasil), em 2012. Seus frutos avaliados aos 20, 30, 40, 50, 60, 70 e 80 dias após a antese (DAA) quanto ao teor de sólidos solúveis (SS), acidez titulável (AT), relação SS/AT, coloração (ângulo hue e luminosidade), clorofilas a, b e total, compostos fenólicos totais (CFT),

Postharvest Pepper Conservation with Different Storage Strategies

“…3E). Using PVC and polyethylene terephthalate (PET), [12] observed that storage time, at temperature of 10°C ± 1°C, did not affect SS and TA contents and the SS/TA ratio of pepper, which corroborates with the data obtained in this research.…”

“…Studies with natural phenolic compounds, such as salicylic acid and plastic films, are important measures for preserving color and quality of the pepper [12], which justifies conducting studies in this area.…”

Maturation and determination of the harvest point of Capsicum chinense Jacq. (‘biquinho’ pepper)

“…On the other hand, the luminosity and the hue angle showed a decrease along the stages of maturation, with the highest values observed in the green stage and the lowest values in the red stage (Table 3). These results coincide with those of Soethe et al (2016), who found a decrease in the values of luminosity and hue angle with the maturation of 'dedo-de-moça' peppers.…”

“…Thus, during ripening, the color of the peppers is altered due to the degradation of chlorophyll and the synthesis of carotenoids, giving different shades of colors to the epidermis, being the main color used as an indicator of ripening the red color (Rêgo et al, 2011). In addition to color change, other parameters are altered during fruit ripening, affecting the dimensions, cell wall composition, synthesis of aromatic compounds, conversion of starches to sugars, and the ratio of sugars to acids, which provide texture, aroma, and flavor to the fruit (Pereira et al, 2014;Soethe et al, 2016;Villa-Rivera & Ochoa-Alejo, 2021).…”

“…However, the characteristic coloration of fruit ripeness varies according to species and cultivar (Domenico et al, 2012;Ribeiro et al, 2018), therefore it cannot be extrapolated as a standard for all genotypes. In 'dedo-de-moça' pepper (Capsicum baccatum L.), the harvest should be performed when the fruits present a predominant red coloration, being related to the maximum content of soluble solids and adequate acid content (Soethe et al, 2016). In 'malagueta' peppers (Capsicum frutescens L.), characterized by high pungency, the harvest can still be performed when the fruits present green color (Fayos et al, 2017).…”