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Post-Harvest LED Light Irradiation Affects Firmness, Bioactive Substances, and Amino Acid Compositions in Chili Pepper (Capsicum annum L.)

Chili pepper is an important vegetable and spice crop with high post-harvest deteriorations in terms of commercial and nutritional quality. Light-emitting diodes (LEDs) are eco-friendly light sources with various light spectra that have been demonstrated to improve the shelf-life of various vegetabl...

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Autores principales: Liu, Chaochao, Wan, Hongjian, Yang, Youxin, Ye, Qingjing, Zhou, Guozhi, Wang, Xiaorong, Ahammed, Golam Jalal, Cheng, Yuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455159/
https://www.ncbi.nlm.nih.gov/pubmed/36076894
http://dx.doi.org/10.3390/foods11172712
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author Liu, Chaochao
Wan, Hongjian
Yang, Youxin
Ye, Qingjing
Zhou, Guozhi
Wang, Xiaorong
Ahammed, Golam Jalal
Cheng, Yuan
author_facet Liu, Chaochao
Wan, Hongjian
Yang, Youxin
Ye, Qingjing
Zhou, Guozhi
Wang, Xiaorong
Ahammed, Golam Jalal
Cheng, Yuan
author_sort Liu, Chaochao
collection PubMed
description Chili pepper is an important vegetable and spice crop with high post-harvest deteriorations in terms of commercial and nutritional quality. Light-emitting diodes (LEDs) are eco-friendly light sources with various light spectra that have been demonstrated to improve the shelf-life of various vegetables by manipulating light quality; however, little is known about their effects on the post-harvest nutritional quality of chili peppers. This study investigated the effects of different LED lightings on the post-harvest firmness and nutritional quality of chili peppers. We found that red and blue light could increase the content of capsaicinoids, whereas white and red light could increase the essential and aromatic amino acid (AA) content in pepper. Nonetheless, the influence of light treatments on AA contents and compositions depends strongly on the pepper genotype, which was reflected by total AA content, single AA content, essential AA ratio, delicious AA ratio, etc., that change under different light treatments. Additionally, light affected fruit firmness and the content of nutrients such as chlorophyll, vitamin C, and total carotenoids, to varying degrees, depending on pepper genotypes. Thus, our findings indicate that LED-light irradiation is an efficient and promising strategy for preserving or improving the post-harvest commercial and nutritional quality of pepper fruit.
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spelling pubmed-94551592022-09-09 Post-Harvest LED Light Irradiation Affects Firmness, Bioactive Substances, and Amino Acid Compositions in Chili Pepper (Capsicum annum L.) Liu, Chaochao Wan, Hongjian Yang, Youxin Ye, Qingjing Zhou, Guozhi Wang, Xiaorong Ahammed, Golam Jalal Cheng, Yuan Foods Article Chili pepper is an important vegetable and spice crop with high post-harvest deteriorations in terms of commercial and nutritional quality. Light-emitting diodes (LEDs) are eco-friendly light sources with various light spectra that have been demonstrated to improve the shelf-life of various vegetables by manipulating light quality; however, little is known about their effects on the post-harvest nutritional quality of chili peppers. This study investigated the effects of different LED lightings on the post-harvest firmness and nutritional quality of chili peppers. We found that red and blue light could increase the content of capsaicinoids, whereas white and red light could increase the essential and aromatic amino acid (AA) content in pepper. Nonetheless, the influence of light treatments on AA contents and compositions depends strongly on the pepper genotype, which was reflected by total AA content, single AA content, essential AA ratio, delicious AA ratio, etc., that change under different light treatments. Additionally, light affected fruit firmness and the content of nutrients such as chlorophyll, vitamin C, and total carotenoids, to varying degrees, depending on pepper genotypes. Thus, our findings indicate that LED-light irradiation is an efficient and promising strategy for preserving or improving the post-harvest commercial and nutritional quality of pepper fruit. MDPI 2022-09-05 /pmc/articles/PMC9455159/ /pubmed/36076894 http://dx.doi.org/10.3390/foods11172712 Text en © 2022 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
Liu, Chaochao
Wan, Hongjian
Yang, Youxin
Ye, Qingjing
Zhou, Guozhi
Wang, Xiaorong
Ahammed, Golam Jalal
Cheng, Yuan
Post-Harvest LED Light Irradiation Affects Firmness, Bioactive Substances, and Amino Acid Compositions in Chili Pepper (Capsicum annum L.)
title Post-Harvest LED Light Irradiation Affects Firmness, Bioactive Substances, and Amino Acid Compositions in Chili Pepper (Capsicum annum L.)
title_full Post-Harvest LED Light Irradiation Affects Firmness, Bioactive Substances, and Amino Acid Compositions in Chili Pepper (Capsicum annum L.)
title_fullStr Post-Harvest LED Light Irradiation Affects Firmness, Bioactive Substances, and Amino Acid Compositions in Chili Pepper (Capsicum annum L.)
title_full_unstemmed Post-Harvest LED Light Irradiation Affects Firmness, Bioactive Substances, and Amino Acid Compositions in Chili Pepper (Capsicum annum L.)
title_short Post-Harvest LED Light Irradiation Affects Firmness, Bioactive Substances, and Amino Acid Compositions in Chili Pepper (Capsicum annum L.)
title_sort post-harvest led light irradiation affects firmness, bioactive substances, and amino acid compositions in chili pepper (capsicum annum l.)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455159/
https://www.ncbi.nlm.nih.gov/pubmed/36076894
http://dx.doi.org/10.3390/foods11172712
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