Comparison of anti-oxidant activities and fruit quality attributes in four sweet bell pepper (<i>Capsicum annuum</i>L.) cultivars grown in two soilless media

Aslani, Leila; Mobli, M.; Keramat, Javad

doi:10.1080/14620316.2016.1175234

Cited by 6 publications

(4 citation statements)

References 20 publications

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“…Interactions did not exist between the growth substrate and DPPH antioxidant activity before storage, but they did after. This is similar to the results obtained by Aslani et al (2016) for harvesting DPPH and indicates that the growth substrate may not have significant interactions with DPPH. After storage, interaction existed, with perlite showing the highest value, and high values of DPPH are associated with chilling injury tolerance .…”

Section: Mould and Off-odoursupporting

confidence: 88%

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Response of different cultivation substrates on the chilling injury symptom of sweet pepper grown in hydroponics

Afolabi

Choi

Kwon

et al. 2023

Not Bot Horti Agrobo

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This study determined the chilling injury interactions of sweet peppers with their hydroponic growth substrate. The treatments were cocopeat, perlite, and a mixture of 50:50 cocopeat and perlite (coco-perlite). The fruits, when harvested, were stored for 50 days using the modified atmosphere package (MAP) at 5 °C. The results revealed no significant interactions between the growth substrate and the chilling injury indicators (respiration and ethylene production rates, electrolyte leakage, malondialdehyde), even though a significant interaction existed with the chilling injury index (a water-soaked area). This is believed to be due to the growth substrate’s significant interactions with soluble solids and dry matter, which aided cellular balance and increased chilling injury tolerance in perlite and coco-perlite treatment. Weight loss rate and firmness loss were insignificant in all treatments, and cocopeat treatment may be considered the worst of all treatments.

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Section: Mould and Off-odoursupporting

confidence: 88%

“…The high content of vitamin C in cocopeat treatment is also thought to be due to its high EC (Table 1). A study has shown that an increase in EC could be used to improve the fruit's taste and increase its vitamin C content (Aslani et al, 2016).…”

Section: Mould and Off-odourmentioning

confidence: 99%

Response of different cultivation substrates on the chilling injury symptom of sweet pepper grown in hydroponics

Afolabi

Choi

Kwon

et al. 2023

Not Bot Horti Agrobo

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“…In addition, Martí et al [46] did not find significant changes in the total antioxidant activity between green and red peppers of different cultivars. It should be noted that DPPH and ABTS •+ radical scavenging activity as well as the ferric reducing antioxidant power assay (FRAP) are greatly cultivar-dependent [21,27,43,47,48], which can partially explain the different trends found in the present study as well as in the literature. Concerning the agronomic production system effect on the radical scavenging activity, conventional peppers showed the highest TPC and TEAC but lower DPPH and ABTS •+ activities, compared to organic peppers. )…”

Section: Antioxidant Activity and Total Phenolic Content Of Entinas Sweet Pepperssupporting

confidence: 52%

Phenolics and Antioxidant Activity of Green and Red Sweet Peppers from Organic and Conventional Agriculture: A Comparative Study

et al. 2020

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Today, consumers are very concerned regarding food quality, nutritional composition and positive health effects of consumed foods. In this context, the preference and consumption of organic products has been increasing worldwide. In the present work, sweet peppers in two maturation stages (i.e., green and red peppers) from organic and conventional production systems were evaluated in regards to phenolic composition and antioxidant activity. Nine phenolic compounds were identified and quantified by a high-performance liquid chromatography-diode-array detector (HPLC-DAD), namely resveratrol, meta-coumaric acid, ortho-coumaric acid, clorogenic acid, caffeic acid, myricetin, rutin, luteolin-7-O-glucoside and quercitin-3-O-rhamnoside. In contrast to the production system, the maturation stage showed a pronounced significant effect on the phenolic composition of the studied sweet peppers; in general, green peppers possessed higher contents than red ones. Meta-coumaric acid, ortho-coumaric acid and quercitin-3-O-rhamnoside were more abundant in green conventional peppers and chlorogenic acid, caffeic acid and rutin were found in higher levels in red organic peppers. Regarding the antioxidant activity, green conventional peppers showed the highest DPPH, ABTS•+ and total reducing capacities, while red conventional peppers had higher TEAC values. Finally, principal component analysis showed that the phenolic composition together with the antioxidant capacities could be used to differentiate the production system and the maturation stage of sweet peppers. This finding confirmed that both factors influenced the peppers’ phenolic composition and antioxidant capacity, allowing their possible use as maturation–production biomarkers.

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“…The values determined regarding the fruit quality parameters (force, TSS, TA, pH and CIELAB colour scale) are in agreement with the majority of the vast data reported in literature for sweet peppers. Although it can be stated that values are usually of the same order of magnitude, it should be noticed that quality parameters are highly dependent on the fruit variety, maturation stage, agronomic production practices (e.g., irrigation deficit conditions, soilless media composition, radiative environment, field crops conditions, among other) and geographical origin and so, in some specific cases, differences arisen [1,7,8,[32][33][34][35][36][37][38][39][40]. On the contrary a scarce number of works described the assessment of intensities of sensory attributes by panellists [1,34,36] and, in general, the information reported cannot be easily used for comparison due to the different attributes evaluated and the different intensity scales used by the different research teams.…”

Section: Chemical Colour and Sensory Profiles Of Sweet Peppersmentioning

confidence: 99%

Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue

Guilherme

Rodrigues

Marx

et al. 2020

Microchemical Journal

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The demand for organic foods has increased worldwide, in particular due to the association with healthier, more nutritious and tasty products, being a clear trend on sweet peppers' consumption. Thus, this study aimed to evaluate the effects of agronomic production mode (conventional and organic) and maturation stage (associated to green, turning and red colours) on the chemical-sensory attributes of peppers grown in open field. It was found that organic peppers had a better visual/tactile aspect (greater firmness and more intense colours) but lower chemical quality (lower titratable acidity and total soluble solids). On the other hand, red peppers (higher maturation stage) had lower visual-tactile quality but higher chemical quality. From sensory analysis, conventional peppers had better overall aspect, colour intensity-homogeneity and brightness. Then again, the maturation stage of peppers mostly influenced the sensory visual attributes, being turning colour peppers the less appreciated, although organic red peppers were less succulent and had a lower global quality. Even so, the chemical-sensory parameters could be used to discriminate peppers taking into account the agronomic production mode and the maturation stage/colour (79 ± 12% of correct classifications for the repeated K-fold cross-validation procedure). However, a trained sensory panel is required, which can be a major drawback considering their scarcity. This limitation was successfully overcome by using a potentiometric electronic tongue, which allowed discriminating the peppers with a higher predictive sensitivity (85 ± 9%), showing that this device could be used as an accurate taste sensor for the qualitative analysis of sweet peppers.

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Comparison of anti-oxidant activities and fruit quality attributes in four sweet bell pepper (Capsicum annuumL.) cultivars grown in two soilless media

Cited by 6 publications

References 20 publications

Response of different cultivation substrates on the chilling injury symptom of sweet pepper grown in hydroponics

Response of different cultivation substrates on the chilling injury symptom of sweet pepper grown in hydroponics

Phenolics and Antioxidant Activity of Green and Red Sweet Peppers from Organic and Conventional Agriculture: A Comparative Study

Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue

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