The effects of ultraviolet B (UV-B) irradiation on color quality and decay rate of Capia pepper during postharvest storage

Kasım, Mehmet Ufuk; Kasım, Rezzan

doi:10.1590/1678-457x.05817

Cited by 9 publications

(7 citation statements)

References 8 publications

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“…Regarding colour variations (∆E), this effect is similar to results reported by Kasim and Kasim, [31], who showed that low UV-B doses (4.46 kJ m -2 ) did not affect the colour development during 6 d at 7 • C. As observed, TSS has been related to MI and, particularly in red peppers, these two parameters have also been associated with colour development [32], which can also be contrasted with our present results. Moreover, sensory quality values can be related to the overall marketability, which has been previously reported to be increased after applying blue and red LEDs [33] or UV low doses [31,34].…”

Section: Discussionsupporting

confidence: 90%

“…As total phenolic and flavonoid contents have been directly related to the antioxidant capacity of these fruit [5], the TAC was positively affected by FL + FL and FL + BR LED photoperiods regarding FL + D, which was also highly remarkable after 6 d at 7 • C + 4 d 20 • C. Values obtained can be comparable to previous studies in which UV-B increased the TAC according to DPPH values [31], and this effect has also been shown in UV-C-treated red peppers [35]. Moreover, an increase of the TAC measured by FRAP in fresh-cut red peppers for 11 d at 7 • C has also been reported for the application of 8 h blue and red LEDs separately [33].…”

Section: Discussionsupporting

confidence: 86%

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Postharvest UV-B and Photoperiod with Blue + Red LEDs as Strategies to Stimulate Carotenogenesis in Bell Peppers

2021

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Background: Our objective was to evaluate carotenoid accumulation in bell peppers during shelf life under different light conditions. Methods: Fruit stored for 6 d at 7 °C received a 9 kJ m−2 UV-B treatment, while non-UV-treated were used as control (CTRL). Subsequently, all peppers were disposed for a retail sale period of 4 d at 20 °C with a photoperiod of 14 h under fluorescent light (FL) + 10 h under darkness (D), FL, or blue + red LEDs (BR LED). Results: Total antioxidant capacity (TAC) was increased by the UV-B treatment and the photoperiods supplemented with FL and BR LED, which was directly related to the carotenoid content. In fact, CTRL peppers (225 mg β-carotene kg−1) under FL+BR LED showed an increase of ~33% of 13-cis-β-carotene, ~24% of all-trans-β-carotene, and ~27.5% of 9-cis-β-carotene compared to FL + D and FL + FL. Capsaicinoids showed an increase by ~22%, ~38%, and ~27% in the content of capsanthin, capsanthin laurate, and capsanthin esters, respectively, after the UV-B treatment, which was even enhanced after the LED-supplemented photoperiod by ~18% compared to FL+D. Conclusions: Illumination with BR LEDs + UV-B during the retail sale period nights is recommended to increase the bioactive content of bell peppers via carotenoid accumulation to 270 mg β-carotene kg−1.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionsupporting

confidence: 86%

Postharvest UV-B and Photoperiod with Blue + Red LEDs as Strategies to Stimulate Carotenogenesis in Bell Peppers

2021

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“…Carotenoid pigments provide Red and Orange capsicum fruits with their visual appeal and reflect the maturity of ripened fruits. Since capsicum fruit are non-climacteric and picked ripe, fruit colour does not usually change after harvest [ 42 ]. Carotenoid biosynthesis can be regulated by the light environment leading to changes in fruit colour [ 28 ].…”

Section: Discussionmentioning

confidence: 99%

Smart Glass Film Reduced Ascorbic Acid in Red and Orange Capsicum Fruit Cultivars without Impacting Shelf Life

Chavan

Hamoui

et al. 2022

Plants

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Smart Glass Film (SGF) is a glasshouse covering material designed to permit 80% transmission of photosynthetically active light and block heat-generating solar energy. SGF can reduce crop water and nutrient consumption and improve glasshouse energy use efficiency yet can reduce crop yield. The effect of SGF on the postharvest shelf life of fruits remains unknown. Two capsicum varieties, Red (Gina) and Orange (O06614), were cultivated within a glasshouse covered in SGF to assess fruit quality and shelf life during the winter season. SGF reduced cuticle thickness in the Red cultivar (5%) and decreased ascorbic acid in both cultivars (9–14%) without altering the overall morphology of the mature fruits. The ratio of total soluble solids (TSSs) to titratable acidity (TA) was significantly higher in Red (29%) and Orange (89%) cultivars grown under SGF. The Red fruits had a thicker cuticle that reduced water loss and extended shelf life when compared to the Orange fruits, yet neither water loss nor firmness were impacted by SGF. Reducing the storage temperature to 2 °C and increasing relative humidity to 90% extended the shelf life in both cultivars without evidence of chilling injury. In summary, SGF had minimal impact on fruit development and postharvest traits and did not compromise the shelf life of mature fruits. SGF provides a promising technology to block heat-generating solar radiation energy without affecting fruit ripening and marketable quality of capsicum fruits grown during the winter season.

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“…Where Wi and Ws show the weight of samples at initial and at a sampling period, respectively (Kasım and Kasım, 2018).…”

Section: Weight Lossmentioning

confidence: 99%

Black Cumin Essential Oil Vapor Delays Postharvest Chlorophyll Loss in Garden Cress (Lepidium sativum L.)

Kasım

2021

J Agric Sciences

Self Cite

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Purpose: In this study, the effect of different concentrations of black cumin oil vapor on the quality of garden cress leaves during postharvest storage was investigated.Research Method: Three different doses of black cumin oil vapor including 11.4 ppm (CO1); 22.7 ppm (CO2) and 45.5 ppm (CO3) were used to treat garden cress leaf. The samples only water vapor-treated were taken as control (C). After the treatments, the samples were stored in a cold room set at 2±1 o C temperature and 85-90% RH for 15 days. Color values, chlorophyll content, chlorophyll SPAD, electrolyte leakage, and weight loss were determined at three days intervals during storage. Findings:The results of the study have shown that the black cumin oil vapor treatment maintained the green color and increased chlorophyll content of the garden cress leaves. According to these results, it was also found that 22.7 ppm and 45.5 ppm concentrations were more effective than an 11.4 ppm dose.Originality/Value: According to the results, the black cumin oil treatments, especially high doses, have been successful in preventing chlorophyll losses. It is concluded that spraying the black cumin vapor to garden cress before marketing will extend the storage life of garden cress leaves.

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The effects of ultraviolet B (UV-B) irradiation on color quality and decay rate of Capia pepper during postharvest storage

Cited by 9 publications

References 8 publications

Postharvest UV-B and Photoperiod with Blue + Red LEDs as Strategies to Stimulate Carotenogenesis in Bell Peppers

Postharvest UV-B and Photoperiod with Blue + Red LEDs as Strategies to Stimulate Carotenogenesis in Bell Peppers

Smart Glass Film Reduced Ascorbic Acid in Red and Orange Capsicum Fruit Cultivars without Impacting Shelf Life

Black Cumin Essential Oil Vapor Delays Postharvest Chlorophyll Loss in Garden Cress (Lepidium sativum L.)

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