Genetic and environmental factors underlying variation in yield performance and bioactive compound content of hot pepper varieties (Capsicum annuum) cultivated in two contrasting Italian locations

Tripodi, Pasquale; Cardi, Teodoro; Bianchi, G.; Migliori, C.; Schiavi, M.; Rotino, Giuseppe Leonardo; Scalzo, Roberto Lo

doi:10.1007/s00217-018-3069-5

Cited by 38 publications

(44 citation statements)

References 37 publications

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“…1.0 g/100 g d.w.), in agreement with previously reported data (Martínez, López, González‐Raurich, & Bernardo Alvarez, ; Scopa et al, ), and decreased in the dried samples especially in AUT (84.1 mg/100 g) with a loss around 92%. Dried samples showed a good retention of AA, ranging from 235 to 413 mg/100 g d.w., in accordance with the data reported in other papers (Daood, Kapitány, Biacs, & Albrecht, ; Tripodi et al, ). Data of Figure indicate that the loss in AA is significantly lower in Battipaglia and higher in Montanaso, suggesting an influence of the growing location on its amount, fully confirming the results obtained on the same locations on hot peppers by Tripodi et al (, ), who found a two‐fold increase of AA amounts between Battipaglia and Montanaso.…”

Section: Resultssupporting

confidence: 93%

“…SUNBat vs. SUNMon and OVENBat vs. OVENMon), presumably as a consequence of higher levels of sunlight that stimulates carotenoid production. The same difference in carotenoid content of hot pepper varieties grown in the same locations was previously observed (Tripodi et al, ).…”

Section: Resultssupporting

confidence: 84%

“…The locations of Battipaglia and Montanaso were chosen for their big difference in climate conditions and in soil composition. The meteorological and edaphic characteristics of these two contrasting locations were described and discussed in recent works on red hot pepper, grown in the same experimental fields (Tripodi et al, , ). The average values of minimum temperature, maximum temperature, and relative humidity for 2012 (Archivio Meteo Italia, ) are listed in Table .…”

Section: Methodsmentioning

confidence: 99%

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Influence of drying techniques and growing location on the chemical composition of sweet pepper (Capsicum annuumL., var. Senise)

et al. 2019

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The aim of this work was the comprehensive characterization of dried Senise pepper, a tasty landrace, to verify the suitability of common industrial processing and different growing locations to its production. Fruits from experimental CREA fields of Battipaglia (southern Italy) and Montanaso (northern Italy), dried using a solar dryer or a forced air oven, were compared with lyophilized and commercial samples. Solar dried samples showed a retention of glucose, while fructose levels decreased. Citric acid was the main acid in all samples, showing a differentiated behavior upon processing, with higher content in Battipaglia samples. The ascorbic acid showed the highest correlation with antioxidant assays, and both drying methods decreased its content, with better retention in Battipaglia samples. Drying did not markedly affect carotenoid levels, showing higher content in Battipaglia peppers. Both drying technique and mostly growing location influenced the volatile profile, with higher apocarotenoid content in Battipaglia samples. Practical applications The use of Senise red pepper, a tasty landrace awarded in 1996 with the PGI certification mark, is spreading even outside Italy due to the renewed interest for high quality products with excellent taste and healthy properties. These peppers are mostly sun‐dried following a traditional procedure and consumed as spice. New approaches regarding the type of drying and the growing location of this spice, together with the knowledge about the changes in quality indexes with processing, can be useful for a better exploitation of this product, increasing its market availability and lowering the cost of production.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 84%

Section: Methodsmentioning

confidence: 99%

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Influence of drying techniques and growing location on the chemical composition of sweet pepper (Capsicum annuumL., var. Senise)

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“…Total soluble solids content (SSC), pH, and titratable acidity (TA) were measured on pepper powder using 2 g of powder suspended in 25 ml of deionized water, following the methods already described by Tripodi et al (). The mixture was stirred for 15 min, then carefully decanted and the analyses were performed on the supernatant solutions.…”

Section: Methodsmentioning

confidence: 99%

Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Bianchi¹,

Scalzo²

2018

J Food Biochem

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The aim of this study was to investigate how the use of increasing hot air drying temperature affects the phytochemical content and the volatile profile of hot pepper spice. A comprehensive characterization of spice from Italian varieties dried at different temperatures (50, 57, and 64°C) was performed, including general quality indexes, phytochemicals, functional properties, and volatile profile. In dried peppers capsaicinoids were completely retained; a remarkable loss of ascorbic acid was observed, while carotenoids amount decreased of about 39%. The retention of tocopherols was higher at 50 and 57°C. The Folin Ciocalteu index showed a steep decrease after drying, but the opposite trend was observed when it was measured using a correction factor to exclude the ascorbate contribution. The volatile profile changed with the increase in drying temperature, due to the production of Strecker aldehydes, methional, and tetramethylpyrazine, and a reduction in esters, terpenoids, and 2‐isobutyl‐3‐methoxypyrazine. Practical applications Among the processing methods used to produce spice, hot air drying is still the most common. Standard industrial drying process is carried out with air temperatures usually above 70°C, but, in order to enhance the product quality, the processing parameters should be carefully chosen. The appropriate use of lower drying temperatures may increase the retention of phytonutrients and the sensory properties, both aspects which meet the consumers’ expectations. The characterization of spice should be both related to the taste components and to the amounts of phytonutrients and vitamins, very high in hot peppers. The comprehensive results of this study suggest that a better preservation of quality characteristics could be achieved using temperatures under 60°C.

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“…Meckelmann et al evaluated chilli accessions of different species for bioactive compound content in three different locations evidencing a high influence of the environment for flavonoids and polyphenols. Tripodi et al in different chilli varieties grown in two diverse locations, confirmed previous results and evidenced how AsA is the phytochemical most influenced by environment.…”

Section: Introductionmentioning

confidence: 99%

Genotypic and environmental effects on the agronomic, health‐related compounds and antioxidant properties of chilli peppers for diverse market destinations

Tripodi¹,

Ficcadenti²,

Rotino³

et al. 2019

J Sci Food Agric

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BACKGROUND The consumers' perception of the importance of healthy food has promoted the interest towards fruit, vegetables and spices rich in antioxidants. Moreover, changing in eating habits has encouraged the diffusion of ready‐to‐eat commodities with specific merceological standards. In the present study, 12 hot pepper varieties devoted to powder production, canned processing, blister packaging have been evaluated for morpho‐agronomic traits and bioactive compounds in replicated trials in three locations and two growing seasons. RESULTS For all traits, the genotypic component (G) and the genotype × location interaction (G×L) were significant (P < 0.05). Morphological fruit traits evidenced a strong effect of the genotype (> 95%) while yield and biochemical traits showed a variable response to environmental effects. Capsaicin and the yellow fraction of carotenoids were the only nutraceutical compounds showing a relatively high G effect, contrariwise, ascorbic acid, carotenoids and tocopherols were more influenced by location (L) and year of cultivation (Y). Results showed how breeding for quality traits in chilli is still challenging. Multivariate analysis allowed to identify pairs of traits distinguishing the different market typologies: powder types exhibited a lower productivity and higher pungency while those for blister packaging had a remarkable antioxidant capacity. CONCLUSIONS A comprehensive approach was used to study the plasticity of agronomic and nutritional traits in chilli pepper. The set of cultivars analysed produced fruits with considerable levels of several health‐related metabolites, including capsaicin, carotenoids and antioxidant phytochemicals. This information is useful for precision breeding of novel varieties. © 2019 Society of Chemical Industry

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Genetic and environmental factors underlying variation in yield performance and bioactive compound content of hot pepper varieties (Capsicum annuum) cultivated in two contrasting Italian locations

Cited by 38 publications

References 37 publications

Influence of drying techniques and growing location on the chemical composition of sweet pepper (Capsicum annuumL., var. Senise)

Influence of drying techniques and growing location on the chemical composition of sweet pepper (Capsicum annuumL., var. Senise)

Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Genotypic and environmental effects on the agronomic, health‐related compounds and antioxidant properties of chilli peppers for diverse market destinations

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