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Article

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

1
Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, 49, Soi Thiantale 25, Bangkhuntien-Chaitale Rd., Thakham, Bangkhuntien, Bangkok 10150, Thailand
2
Laboratory of Pomology, Graduate School of Life and Environmental Sciences, University of Tsukuba, Ibaraki 305-8572, Japan
*
Author to whom correspondence should be addressed.
Antioxidants 2020, 9(3), 203; https://doi.org/10.3390/antiox9030203
Received: 1 February 2020 / Revised: 20 February 2020 / Accepted: 25 February 2020 / Published: 1 March 2020
(This article belongs to the Section Natural and Synthetic Antioxidants)
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. View Full-Text
Keywords: antioxidants; gene expression; incubation; intense red color; mature green chili antioxidants; gene expression; incubation; intense red color; mature green chili
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MDPI and ACS Style

Pola, W.; Sugaya, S.; Photchanachai, S. Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.). Antioxidants 2020, 9, 203. https://doi.org/10.3390/antiox9030203

AMA Style

Pola W, Sugaya S, Photchanachai S. Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.). Antioxidants. 2020; 9(3):203. https://doi.org/10.3390/antiox9030203

Chicago/Turabian Style

Pola, Wissanee, Sumiko Sugaya, and Songsin Photchanachai. 2020. "Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.)" Antioxidants 9, no. 3: 203. https://doi.org/10.3390/antiox9030203

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