Bioactive Compounds and Fruit Quality of Green Sweet Pepper Grown under Different Colored Shade Netting during Postharvest Storage

In this study, influence of 3 types of photo‐selective nets (pearl, red and yellow) and a standard black net on marketable yield, fruit quality and bioactive compounds after postharvest storage was investigated. Percentage marketable fruits were higher in green sweet peppers produced under the pearl...

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Bibliographic Details
Published in:Journal of food science 2015-11, Vol.80 (11), p.H2612-H2618
Main Authors: Mashabela, Madonna N., Selahle, Kamogelo M., Soundy, Puffy, Crosby, Kevin M., Sivakumar, Dharini
Format: Article
Language:English
Subjects:
Antioxidants
Antioxidants - analysis
Antioxidants - pharmacology
Ascorbic acid
Ascorbic Acid - analysis
Ascorbic Acid - pharmacology
Biocompatibility
Capsicum - chemistry
Capsicum annuum L
Color
Consumer Behavior
Firmness
Food quality
Food Storage
Fruit - chemistry
Fruits
Humans
Light
Oxidation-Reduction
Phytochemicals
red/far red photon ratio
Scavenging
soluble solids concentration
Storage
Sweet peppers
Taste
total phenols
Vitamin C
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Summary:In this study, influence of 3 types of photo‐selective nets (pearl, red and yellow) and a standard black net on marketable yield, fruit quality and bioactive compounds after postharvest storage was investigated. Percentage marketable fruits were higher in green sweet peppers produced under the pearl nets. Fruits produced under the pearl nets showed higher fruit mass, firmness, chlorophyll content, ascorbic acid content, antioxidant scavenging activity after postharvest storage. Red/far red photon ratio under the pearl net could have improved the ascorbic acid content and the antioxidant scavenging activity in green peppers. Green sweet peppers grown under the pearl nets had higher hue values and maintained green color longer. Our results showed the impact of modified light quality on the bioactive compounds of green sweet pepper during postharvest storage. Practical Application Green sweet peppers are rich in phytochemicals. Marketability of green sweet peppers is affected partially due to ripening after postharvest storage and decay. Maintenance of green color, fruit mass, firmness, and nutritional composition are important parameters that attract consumers. This research shows the influence of light quality during production on the fruit quality parameters and bioactive compounds after postharvest storage.
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.13103