Study on the Quality Characteristics of Fresh and Immature Pepper

doi:10.16420/j.issn.0513-353x.2023-0837

Acta Horticulturae Sinica ›› 2024, Vol. 51 ›› Issue (3): 616-630.doi: 10.16420/j.issn.0513-353x.2023-0837

• Cultivation·Physiology & Biochemistry • Previous Articles Next Articles

Study on the Quality Characteristics of Fresh and Immature Pepper

FU Wen¹, ZHU Chenghong¹, LAN Jiayi¹, LI Shi¹, ZHANG Zheng¹, LIU Feng¹^,², DAI Xiongze¹^,²^,^*()

¹ College of Horticulture，Hunan Agricultural University，Changsha 410128，China
² Engineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding，Ministry of Education，Key Laboratory for Vegetable Biology of Hunan Province，Changsha 410128，China

Received:2023-12-13 Revised:2024-01-15 Online:2024-03-25 Published:2024-03-22
Contact: DAI Xiongze

Abstract

Abstract:

Using‘Zhangshugang’pepper suitable for fresh and immature fruits as experimental material the changes of shape，firmness，tissue structure，main nutrients，cell wall substances，capsaicinoids and volatile components of fruit during fruit development were investigated，and the correlation analysis and principal component analysis of quality characteristics was carried out to clarify the key factors affecting the quality. The results showed that the longitudinal diameter，transverse diameter，single fruit weight，flesh thickness，fruit firmness and cuticle thickness of fruit increased gradually from the development of pepper fruits to the colour change stage. The number of pericarp cell layers did not change，and the volume of parenchyma cells increased resulting in the thickening of flesh. The contents of soluble protein showed a‘U-shaped’change with fruit development；soluble sugar and vitamin C showed an overall increasing trend；the total pectin content increased first and then decreased. The content of cellulose and hemicellulose showed a decreasing-rising-decreasing-rising trend，and the content of cellulose and hemicellulose was the lowest at 15 days after flowering. Capsaicinoids content increased rapidly in the early stage of development. A total of 158 volatile constituents were detected during pepper fruit development，dominated by terpenes，esters，heterocyclic compounds，hydrocarbons，ketones，alcohols，and aldehydes，with an increase in terpenes，esters，hydrocarbons，ketones，and aldehydes， from 10 to 25 d after flowering. Therefore，low fruit firmness，thin cuticle，moderate spiciness，low content of cellulose and total pectin content，and relatively high volatile componentsmay be the main reasons for the excellent taste of fresh and immature pepper. In addition，the results of principal component analysis showed that soluble protein content was also one of the important factors affecting the quality of ‘Zhangshugang’ pepper.

Key words: pepper, fruit development, taste, flavour substance

FU Wen, ZHU Chenghong, LAN Jiayi, LI Shi, ZHANG Zheng, LIU Feng, DAI Xiongze. Study on the Quality Characteristics of Fresh and Immature Pepper[J]. Acta Horticulturae Sinica, 2024, 51(3): 616-630.

Figures/Tables 12

Fig. 1 Phenotypes of‘Zhangshugang’pepper fruit at different developmental stages

Fig. 2 Changes in appearance traits of‘Zhangshugang’pepper fruit at different developmental stages Different lowercase letters indicate significant differences among different developmental stages at 0.05 level. The same below.

Fig. 3 Fruit firmness of‘Zhangshugang’pepper fruit at different developmental stages

Fig. 4 Changes in tissue structure of the pericarp of‘Zhangshugang’pepper fruit at 10，15，20，25，35 and 45 d after flowering Ex：Exocarp；PA：Parenchyma cell；VB：Vascular bundle；Cu：Cuticle；En：Endocarp.

Fig. 5 Changes in stratum corneum thickness of the pericarp of‘Zhangshugang’pepper fruit during development

Fig. 6 Changes in main nutritional components and cell wall substances content of ‘Zhangshugang’pepper fruit during development

Fig. 7 Changes in capsaicin content of‘Zhangshugang’pepper fruit during development

Fig. 8 Total ion current chromatogram of volatile compositions of‘Zhangshugang’pepper fruit at 10，15，25，35 and 45 d after flowering

Fig. 9 Changes in types of volatile components of‘Zhangshugang’pepper fruit at 10，15，25，35 and 45 d after flowering

Fig. 10 Correlation analysis of quality indicators during the development of‘Zhangshugang’pepper fruit Red represents a positive correlation and blue represents a negative correlation；the shade of the colour represents the degree of correlation，the darker the correlation，the higher the degree of correlation. * Significant correlation（P < 0.05）；** Extremely significant correlation（P < 0.01）.

Table 1 Principal component analysis of quality indicators during the development of‘Zhangshugang’pepper fruit

指标 Index	主成分1 Principal component 1	主成分2 Principal component 2
果实硬度 Fruit firmness	0.937	0.222
角质层厚度 Stratum corneum thickness	0.960	0.179
可溶性蛋白含量 Soluble protein content	0.411	-0.836
可溶性糖含量 Soluble sugar content	0.890	-0.114
维生素C含量 Vitamin C content	0.878	0.367
总果胶含量 Total pectin content	-0.073	0.875
纤维素含量 Cellulose content	0.900	-0.310
半纤维素含量 Hemicellulose content	0.772	-0.312
辣椒素含量 Capsaicin content	0.906	0.361
特征值 Eigenvalue	5.763	2.019
贡献率/% Contribution rate	64.030	22.431
累计贡献率/% Accumulate contribution rate	64.030	86.461

Table 2 Principal component scores and composite scores of quality indicators during the development of‘Zhangshugang’pepper fruit

开花后天数/d Days after flowering	F₁	F₂	F	排名 Ranking
10	1.70	0.30	1.15	2
15	1.81	0.23	1.21	1
20	1.45	0.31	0.99	3
25	1.12	0.34	0.79	4
35	1.25	-0.14	0.77	5
45	0.97	0.21	0.67	6

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Study on the Quality Characteristics of Fresh and Immature Pepper

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