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

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 a...

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Autores principales: Pola, Wissanee, Sugaya, Sumiko, Photchanachai, Songsin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7139383/
https://www.ncbi.nlm.nih.gov/pubmed/32121591
http://dx.doi.org/10.3390/antiox9030203
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author Pola, Wissanee
Sugaya, Sumiko
Photchanachai, Songsin
author_facet Pola, Wissanee
Sugaya, Sumiko
Photchanachai, Songsin
author_sort Pola, Wissanee
collection PubMed
description 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-β-cyclase (Lcyb), β-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.
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spelling pubmed-71393832020-04-10 Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.) Pola, Wissanee Sugaya, Sumiko Photchanachai, Songsin Antioxidants (Basel) Article 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-β-cyclase (Lcyb), β-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. MDPI 2020-03-01 /pmc/articles/PMC7139383/ /pubmed/32121591 http://dx.doi.org/10.3390/antiox9030203 Text en © 2020 by the authors. 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 (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Pola, Wissanee
Sugaya, Sumiko
Photchanachai, Songsin
Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.)
title Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.)
title_full Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.)
title_fullStr Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.)
title_full_unstemmed Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.)
title_short Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.)
title_sort influence of postharvest temperatures on carotenoid biosynthesis and phytochemicals in mature green chili (capsicum annuum l.)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7139383/
https://www.ncbi.nlm.nih.gov/pubmed/32121591
http://dx.doi.org/10.3390/antiox9030203
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