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Post-Harvest Red- and Far-Red-Light Irradiation and Low Temperature Induce the Accumulation of Carotenoids, Capsaicinoids, and Ascorbic Acid in Capsicum annuum L. Green Pepper Fruit

Environmental factors, such as light of different spectral compositions and temperature, can change the level of activated photoreceptors which, in turn, can affect the biosynthesis of secondary metabolites in the cells of green fruit. By briefly irradiating the harvested fruit of Capsicum annuum L....

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Autores principales: Pashkovskiy, Pavel, Sleptsov, Nikolay, Vereschagin, Mikhail, Kreslavski, Vladimir, Rudometova, Natalia, Sorokoumov, Pavel, Ashikhmin, Aleksandr, Bolshakov, Maksim, Kuznetsov, Vladimir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137640/
https://www.ncbi.nlm.nih.gov/pubmed/37107510
http://dx.doi.org/10.3390/foods12081715
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author Pashkovskiy, Pavel
Sleptsov, Nikolay
Vereschagin, Mikhail
Kreslavski, Vladimir
Rudometova, Natalia
Sorokoumov, Pavel
Ashikhmin, Aleksandr
Bolshakov, Maksim
Kuznetsov, Vladimir
author_facet Pashkovskiy, Pavel
Sleptsov, Nikolay
Vereschagin, Mikhail
Kreslavski, Vladimir
Rudometova, Natalia
Sorokoumov, Pavel
Ashikhmin, Aleksandr
Bolshakov, Maksim
Kuznetsov, Vladimir
author_sort Pashkovskiy, Pavel
collection PubMed
description Environmental factors, such as light of different spectral compositions and temperature, can change the level of activated photoreceptors which, in turn, can affect the biosynthesis of secondary metabolites in the cells of green fruit. By briefly irradiating the harvested fruit of Capsicum annuum L. hot peppers with red light (RL, maximum 660 nm) and far-red light (FRL, maximum 730 nm) and by keeping them at a low temperature, we attempted to determine whether the state of phytochromes in fruit affects the biosynthesis of secondary metabolites. Using HPLC, we analysed the qualitative composition and quantitative content of the main carotenoids and alkaloids and the chlorophylls and ascorbate, in pepper fruit exposed to the above factors. We measured the parameters characterising the primary photochemical processes of photosynthesis and the transcript levels of genes encoding capsaicin biosynthesis enzymes. The total carotenoids content in the fruit increased most noticeably after 24 h of RL irradiation (more than 3.5 times compared to the initial value), and the most significant change in the composition of carotenoids occurred when the fruit was irradiated with FRL for 72 h. The capsaicin alkaloid content increased markedly after 72 h of FRL irradiation (more than 8 times compared to the initial value). It was suggested that decrease in the activity of phytochromes due to a low temperature or FRL may result in an increase in the expression of the PAL and CAM genes.
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spelling pubmed-101376402023-04-28 Post-Harvest Red- and Far-Red-Light Irradiation and Low Temperature Induce the Accumulation of Carotenoids, Capsaicinoids, and Ascorbic Acid in Capsicum annuum L. Green Pepper Fruit Pashkovskiy, Pavel Sleptsov, Nikolay Vereschagin, Mikhail Kreslavski, Vladimir Rudometova, Natalia Sorokoumov, Pavel Ashikhmin, Aleksandr Bolshakov, Maksim Kuznetsov, Vladimir Foods Article Environmental factors, such as light of different spectral compositions and temperature, can change the level of activated photoreceptors which, in turn, can affect the biosynthesis of secondary metabolites in the cells of green fruit. By briefly irradiating the harvested fruit of Capsicum annuum L. hot peppers with red light (RL, maximum 660 nm) and far-red light (FRL, maximum 730 nm) and by keeping them at a low temperature, we attempted to determine whether the state of phytochromes in fruit affects the biosynthesis of secondary metabolites. Using HPLC, we analysed the qualitative composition and quantitative content of the main carotenoids and alkaloids and the chlorophylls and ascorbate, in pepper fruit exposed to the above factors. We measured the parameters characterising the primary photochemical processes of photosynthesis and the transcript levels of genes encoding capsaicin biosynthesis enzymes. The total carotenoids content in the fruit increased most noticeably after 24 h of RL irradiation (more than 3.5 times compared to the initial value), and the most significant change in the composition of carotenoids occurred when the fruit was irradiated with FRL for 72 h. The capsaicin alkaloid content increased markedly after 72 h of FRL irradiation (more than 8 times compared to the initial value). It was suggested that decrease in the activity of phytochromes due to a low temperature or FRL may result in an increase in the expression of the PAL and CAM genes. MDPI 2023-04-20 /pmc/articles/PMC10137640/ /pubmed/37107510 http://dx.doi.org/10.3390/foods12081715 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Pashkovskiy, Pavel
Sleptsov, Nikolay
Vereschagin, Mikhail
Kreslavski, Vladimir
Rudometova, Natalia
Sorokoumov, Pavel
Ashikhmin, Aleksandr
Bolshakov, Maksim
Kuznetsov, Vladimir
Post-Harvest Red- and Far-Red-Light Irradiation and Low Temperature Induce the Accumulation of Carotenoids, Capsaicinoids, and Ascorbic Acid in Capsicum annuum L. Green Pepper Fruit
title Post-Harvest Red- and Far-Red-Light Irradiation and Low Temperature Induce the Accumulation of Carotenoids, Capsaicinoids, and Ascorbic Acid in Capsicum annuum L. Green Pepper Fruit
title_full Post-Harvest Red- and Far-Red-Light Irradiation and Low Temperature Induce the Accumulation of Carotenoids, Capsaicinoids, and Ascorbic Acid in Capsicum annuum L. Green Pepper Fruit
title_fullStr Post-Harvest Red- and Far-Red-Light Irradiation and Low Temperature Induce the Accumulation of Carotenoids, Capsaicinoids, and Ascorbic Acid in Capsicum annuum L. Green Pepper Fruit
title_full_unstemmed Post-Harvest Red- and Far-Red-Light Irradiation and Low Temperature Induce the Accumulation of Carotenoids, Capsaicinoids, and Ascorbic Acid in Capsicum annuum L. Green Pepper Fruit
title_short Post-Harvest Red- and Far-Red-Light Irradiation and Low Temperature Induce the Accumulation of Carotenoids, Capsaicinoids, and Ascorbic Acid in Capsicum annuum L. Green Pepper Fruit
title_sort post-harvest red- and far-red-light irradiation and low temperature induce the accumulation of carotenoids, capsaicinoids, and ascorbic acid in capsicum annuum l. green pepper fruit
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137640/
https://www.ncbi.nlm.nih.gov/pubmed/37107510
http://dx.doi.org/10.3390/foods12081715
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