Establishing an Efficient Fruit Ripening Method for Sweet Pepper (&lt;i&gt;Capsicum anuum&lt;/i&gt; L.) through Light Irradiation and Dark Processing

Takahashi, Masaaki; Yoshida, Chie; Komoda, Tsugikazu

doi:10.2503/hortj.okd-076

Cited by 5 publications

(3 citation statements)

References 18 publications

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“…In red sweet pepper fruit, the chlorophyll and lutein contents decrease, whereas the β-carotene, antheraxanthin, and violaxanthin contents increase [17]. Capsanthin is the red carotenoid pigment responsible for the color of the ripe fruit of red pepper cultivars, which was promoted at relatively high temperature [18], enhancing market value.…”

Section: Skin Colormentioning

confidence: 99%

Tailored Physicochemical Properties and Bioactive Value of Sweet Pepper Fruits from Controlled High Temperature

et al. 2022

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Sweet pepper is susceptible to changes in temperature conditions, especially above 30 °C. In this research study, two cultivars, Melchor and Tamarín, were subjected to three different temperatures. For this, the experiment was run at three specific temperatures (24 °C, 28 °C, and 32 °C), keeping the rest of the parameters the same in all experiments. In fully mature fruits, parameters such as weight, color, TSS, total phenols, mineral content, and amino acid content were analyzed. Our results showed that high temperatures reduced fruit weight and increased color parameters, mainly in Melchor. In addition, a temperature of 28 °C advanced the maturation of the Tamarín fruits by 14 days with respect to 24 °C. At a nutritional level, high temperatures caused a reduction in TSS, total phenols, and cations, and on the contrary, increased the content of anions. In the case of amino acids, a temperature increase to 28 °C caused a general increase in the amino acids measured, except for proline, which was reduced. Thus, the data from this study support the need to study new strategies in crop management to reduce the negative effects that the unstoppable rise in temperatures due to climate change will produce.

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Section: Skin Colormentioning

confidence: 99%

Tailored Physicochemical Properties and Bioactive Value of Sweet Pepper Fruits from Controlled High Temperature

et al. 2022

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“…Supplemental lighting can also be used after harvesting to prolong shelf-life or to alter the biochemical properties of the crop. For instance, irradiation with white LEDs was sufficient to delay senescence and therefore promote the shelf life of harvested sprouts 178 , whereas irradiation of sweet peppers after harvesting was sufficient to induce color break, thereby enhancing market value 179 . Interestingly, maintenance of circadian rhythms through the utilization of light:dark cycles delays senescence compared to constantly lit conditions, demonstrating the need for further research to more thoroughly understand how complex lighting regimes can be utilized to improve storage of harvested crops 180 .…”

Section: Improving Crop Yield Using Lightmentioning

confidence: 99%

Using light to improve commercial value

Jones

2018

Hortic Res

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The plasticity of plant morphology has evolved to maximize reproductive fitness in response to prevailing environmental conditions. Leaf architecture elaborates to maximize light harvesting, while the transition to flowering can either be accelerated or delayed to improve an individual’s fitness. One of the most important environmental signals is light, with plants using light for both photosynthesis and as an environmental signal. Plants perceive different wavelengths of light using distinct photoreceptors. Recent advances in LED technology now enable light quality to be manipulated at a commercial scale, and as such opportunities now exist to take advantage of plants’ developmental plasticity to enhance crop yield and quality through precise manipulation of a crops’ lighting regime. This review will discuss how plants perceive and respond to light, and consider how these specific signaling pathways can be manipulated to improve crop yield and quality.

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“…They have a different fruit color, from yellow to green and red, and are preferred due to their sensory qualities (taste, aroma and color) [1,6]. They are mainly used for fresh consumption, in salads, and also in cooked foods [3,7]. Peppers belong to the crops that have an important place in human nutrition as a good source of essential vitamins and many beneficial antioxidants, such as carotenoids, flavonoids and phenolic acids [8,9].…”

Section: Introductionmentioning

confidence: 99%

Effect of Pre-Harvest Organic Cytokinin Application on the Post-Harvest Physiology of Pepper (Capsicum annuum L.)

et al. 2021

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Peppers are cultivated in almost all provinces in Turkey, making up approximately 7% of the world’s production. In this study, the effects of pre-harvest cytokinin application on the postharvest physiology of pepper (Capsicum annuum L.) fruits (cv. Akra and Melek F1) grown in ecological conditions in Turkey (Van, eastern Turkey) were investigated. During the growing period, organic cytokinin(nytrozine) at two concentrations (50 and 100 ppm doses) was applied by spraying. Peppers were harvested in green maturity and then stored at 12 °C for 28 days. Changes in color, respiration rate, exogenous ethylene amount, antioxidative enzyme analysis (SOD, CAT and APX), lipid peroxidation, total phenolic content (TP) and antioxidant activity (AA) were determined just after the harvest and then at the 7th, 14th, 24th and 28th days. L* values for both varieties and the control sample had fluctuations during storage, and they slightly decreased after 28 days, except for the end value of cv. Melek F1 with a 50 ppm addition. In terms of respiration rate values, the difference between applications was found to be statistically significant, except for the 14th and 24th days of storage, for cv. Akra F1; and the 0th and 28th days for cv. Melek F1, respectively. It was observed that cytokinin can delay aging in peppers of both cultivars stored for 28 days. As a result, as the used cytokinin has an organic origin, is not synthetic and does not have a negative effect on human health, it can be used safely and without a significant loss of quality characteristics for peppers. These applications have positive effects on in-package gas composition, antioxidative enzymes, lipid peroxidation, total phenolics and total antioxidant activity.

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Establishing an Efficient Fruit Ripening Method for Sweet Pepper (<i>Capsicum anuum</i> L.) through Light Irradiation and Dark Processing

Cited by 5 publications

References 18 publications

Tailored Physicochemical Properties and Bioactive Value of Sweet Pepper Fruits from Controlled High Temperature

Tailored Physicochemical Properties and Bioactive Value of Sweet Pepper Fruits from Controlled High Temperature

Using light to improve commercial value

Effect of Pre-Harvest Organic Cytokinin Application on the Post-Harvest Physiology of Pepper (Capsicum annuum L.)

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