Influence of agricultural practices on the quality of sweet pepper fruits as affected by the maturity stage

Pérez‐López, Antonio J.; Amor, Francisco M. del; Serrano-Martínez, Ana; Fortea, María Isabel; Núñez-Delicado, Estrella

doi:10.1002/jsfa.2966

Cited by 75 publications

(57 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…On the whole, the organic growing system seemed to favor slightly the accumulation of total flavonoids and luteolin during the ripening process because the highest fully ripe/unripe ratios were detected in the organic system on average and in most accessions (Table , Figs and ). This was in agreement with previous works based on total phenolics and a range of Capsicum materials . Finally, according to the ANOVA, a significant system × ripening interaction was detected for kaempferol content (Table ), which was due to significant differences between organic and conventional ripening ratios (Fig.…”

Section: Resultssupporting

confidence: 91%

Variation in flavonoids in a collection of peppers (Capsicum sp.) under organic and conventional cultivation: effect of the genotype, ripening stage, and growing system

et al. 2020

View full text Add to dashboard Cite

BACKGROUND In recent years, the acreage used for organic agriculture and the demand for organic fruit and vegetables have increased considerably. Given this scenario, landraces, such as Capsicum landraces, can provide valuable germplasm. Capsicum peppers are very interesting because of their high phenolic content, and particularly their flavonoid content, which provides a high added value. Moreover, the broad genetic diversity in local varieties expands the opportunities for adaptation to organic production and for exploiting genotype × environment interactions to select peppers with the highest phenolic content. RESULTS In this work, the main flavonoids of peppers were exhaustively evaluated over 2 years in a wide collection of heirlooms, both unripe and fully ripe, under organic and conventional cultivation. The genotype and ripening stage contributed to a high degree to the variation in flavonoids. The growing system influenced this variation to a lesser extent. Luteolin and quercetin showed the highest contributions to total phenolic content (70% and > 20%, respectively) at both ripening stages, while myricetin, apigenin, and kaempferol showed lower contributrions. The average flavonoid content was higher in ripe fruits, and organic management significantly increased the accumulation of total flavonoids and luteolin. Positive correlations between flavonoids were found at both ripening stages, especially between main flavonoids luteolin and quercetin and between kaempferol and quercetin (ρ > 0.7). CONCLUSION Genotype × environment interaction enabled the identification of accessions with high flavonoid content grown under organic conditions at both ripening stages, particularly total flavonoids and luteolin at the fully ripe stage. Our results reinforce the importance of a wide genetic variation and of considering different ripening stages and growing conditions for breeding high‐quality peppers. © 2020 Society of Chemical Industry

show abstract

Section: Resultssupporting

confidence: 91%

Variation in flavonoids in a collection of peppers (Capsicum sp.) under organic and conventional cultivation: effect of the genotype, ripening stage, and growing system

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Broccoli, despite showing oxidation during storage, had very little loss of total vitamin C during the period under study. Generally, vitamin C determination results are in good agreement with those reported in the literature using HPLC analysis, taking in account the normal variations due to living systems [5,8,9,11,[22][23][24][25][26][27][28][29][30][31][32]. Those graphics also allow the observation of the oxidation trends of L-AA to DHAA and total vitamin C degradation with time of storage at 4°C during the shelf-life of the produce.…”

Section: Application Of the Methodssupporting

confidence: 83%

An improved and fast UHPLC-PDA methodology for determination of L-ascorbic and dehydroascorbic acids in fruits and vegetables. Evaluation of degradation rate during storage

et al. 2012

View full text Add to dashboard Cite

This study provides a versatile validated method to determine the total vitamin C content, as the sum of the contents of L-ascorbic acid (L-AA) and dehydroascorbic acid (DHAA), in several fruits and vegetables and its degradability with storage time. Seven horticultural crops from two different origins were analyzed using an ultrahigh-performance liquid chromatographic-photodiode array (UHPLC-PDA) system, equipped with a new trifunctional high strength silica (100% silica particle) analytical column (100 mm×2.1 mm, 1.7 μm particle size) using 0.1% (v/v) formic acid as mobile phase, in isocratic mode. This new stationary phase, specially designed for polar compounds, overcomes the problems normally encountered in HPLC and is suitable for the analysis of large batches of samples without L-AA degradation. In addition, it proves to be an excellent alternative to conventional C18 columns for the determination of L-AA in fruits and vegetables. The method was fully validated in terms of linearity, detection (LOD) and quantification (LOQ) limits, accuracy, and inter/intraday precision. Validation experiments revealed very good recovery rate of 96.6±4.4% for L-AA and 103.1±4.8 % for total vitamin C, good linearity with r 2 -values >0.999 within the established concentration range, excellent repeatability (0.5%), and reproducibility (1.6%) values. The LOD of the method was 22 ng/mL whereas the LOQ was 67 ng/mL. It was possible to demonstrate that L-AA and DHAA concentrations in the different horticulture products varied oppositely with time of storage not always affecting the total amount of vitamin C during shelf-life. Locally produced fruits have higher concentrations of vitamin C, compared with imported ones, but vegetables showed the opposite trend. Moreover, this UHPLC-PDA methodology proves to be an improved, simple, and fast approach for determining the total content of vitamin C in various food commodities, with high sensitivity, selectivity, and resolving power within 3 min of run analysis.

show abstract

“…In the 'Herminio' cultivar, ascorbic acid concentration increased as did the developmental process, the enhancement being higher in NPLs-treated fruits, with final concentrations being considered as relatively high when compared to other pepper cultivars. According to our results, increases in ascorbic acid content have been reported to occur along the ripening process of both, hot and sweet pepper fruit and then, red fruit have higher vitamin C content than green ones (Behera et al, 2004;Jiménez et al, 2003;Marín et al, 2004;Navarro et al, 2006;Orowski et al, 2004;Pérez-López, del Amor, Serrano-Martínez, Fortea, & Núñez-Delicado, 2007). However, in bell pepper cultivars either maintenance or even a 2-fold decrease in ascorbic acid concentration from mature green to full red stages have been reported (Fox et al, 2005;Yahia et al, 2001).…”

Section: Controlcontrasting

confidence: 42%

Antioxidant and nutritive constituents during sweet pepper development and ripening are enhanced by nitrophenolate treatments

et al. 2010

View full text Add to dashboard Cite

Influence of agricultural practices on the quality of sweet pepper fruits as affected by the maturity stage

Cited by 75 publications

References 48 publications

Variation in flavonoids in a collection of peppers (Capsicum sp.) under organic and conventional cultivation: effect of the genotype, ripening stage, and growing system

Variation in flavonoids in a collection of peppers (Capsicum sp.) under organic and conventional cultivation: effect of the genotype, ripening stage, and growing system

An improved and fast UHPLC-PDA methodology for determination of L-ascorbic and dehydroascorbic acids in fruits and vegetables. Evaluation of degradation rate during storage

Antioxidant and nutritive constituents during sweet pepper development and ripening are enhanced by nitrophenolate treatments

Contact Info

Product

Resources

About