Dataset Information

Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.).

ABSTRACT: An intense red color appearance in hot chili is what industry commonly demands. The harvested mature green "Takanotsume" chili, a popular cultivar in Japan, incubated at 20 and 30 °C is investigated. At 30 °C, the chili rapidly degraded chlorophylls and obtained an intense red color, but presented an orange-red color at 20 °C. The sample showed higher carotenoid accumulations at 30 °C, along with significantly upregulated carotenoid biosynthesis-related genes-phytoene synthase (Psy), lycopene-?-cyclase (Lcyb), ?-carotene hydroxylase (CrtZ), and capsanthin/capsorubin synthase (Ccs)-during the experiment. While the expression of the Ccs gene was reduced, there was a 5.5-fold upregulation of the Psy gene at the end of incubation. At 20 °C, the Psy gene was downregulated. These observations suggest that the expression of individual genes is temperature-dependent, and these would affect specific carotenoid compounds. The antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl; DPPH and ferric-reducing antioxidant power; FRAP) values had no difference between temperatures; the higher content of total phenolics and vitamin C presented in the chili at 30 °C probably corresponds to the advanced ripening process. Thus, 30 °C is the recommended incubation temperature for mature green chili to achieve the industry-demanded intense red color and high accumulation of phytochemicals.

SUBMITTER: Pola W

PROVIDER: S-EPMC7139383 | biostudies-literature | 2020 Mar

REPOSITORIES: biostudies-literature

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Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (<i>Capsicum annuum</i> L.).

Pola Wissanee W Sugaya Sumiko S Photchanachai Songsin S

Antioxidants (Basel, Switzerland) 20200301 3

An intense red color appearance in hot chili is what industry commonly demands. The harvested mature green "Takanotsume" chili, a popular cultivar in Japan, incubated at 20 and 30 °C is investigated. At 30 °C, the chili rapidly degraded chlorophylls and obtained an intense red color, but presented an orange-red color at 20 °C. The sample showed higher carotenoid accumulations at 30 °C, along with significantly upregulated carotenoid biosynthesis-related genes-phytoene synthase (<i>Psy</i>), lyco ...[more]

PMID: 32121591

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Project description:Red chili pepper (Capsicum annuum L.), which belongs to the Solanaceae family, contains a variety of phytochemicals with health-promoting properties including capsaicinoids, phenolics and fatty acids. Red chili pepper is one of the most consumed vegetables in Korea and occupies the largest cultivated area among spices. In this study, the ethanolic extracts from two Korean local cultivars, namely Subicho and Eumseong, were analyzed using a hybrid trapped ion mobility Q-TOF mass spectrometer equipped with a UPLC system, and their phytochemical profiles were then compared with those of a common phytophthora disease-resistant cultivar called Dokbulwang, which is extensively used for red chili pepper powder in public spaces across Korea. Utilizing high-resolution ion-mobility Q-TOF MS analysis, 458 and 192 compounds were identified from the three different red chili peppers in positive and negative ion modes, respectively, by matching with a reference spectral library. Principal component analysis revealed clear distinctions among the three cultivars, allowing us to identify key phytochemical components responsible for discriminating the local cultivars from the public cultivar. Furthermore, the assessment of total flavonoid, phenolic, and antioxidant activity in the red pepper extracts, highlighted their diverse molecular and chemical profiles. Despite the higher total flavonoid and phenolic content values observed in the public cultivar, the radical scavenging rate was higher in the local cultivars, particularly in Subicho. This suggest the presence of stronger antioxidant compounds in the local cultivar, indicating their potential health benefits due to their rich content of bioactive compounds. Notably, the local cultivars exhibited significantly higher proportions of organic compounds (more than four times) and terpenoids (more than two times) compared to the public cultivar. Specifically, higher levels of five major capsaicinoid compounds were found in the local cultivars when compared to the public cultivar. The observed disparities in phytochemical composition and antioxidant activities indicate the molecular diversity present among these cultivars. Further exploration of the bioactive compounds in these local cultivars could prove invaluable for the development of native crops, potentially leading to the discovery of novel sources of bioactive molecules for various applications in health and agriculture.

Dataset Information

Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.).

Publications

Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (<i>Capsicum annuum</i> L.).

Similar Datasets

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