Which substance determines the green color degradation in pepper?

Green pepper (Capsicum annuumL. Moench) is appreciated by Chinese consumers because of its high nutritional value. Like other Solanaceae plants, green pepper fruits still continue with respiration and transpiration after harvest, resulting in significant changes in fruit color and peel texture from farm to kitchen. The change in fruit color reflects the variation of internal metabolites in green pepper fruit, and which have impact on the edible value and safety of green pepper fruit.Materials and methodsThe purpose of this study was therefore to explore the relationship between pericarp changes and various main metabolites in postharvest green pepper fruits using metabolomics, and establish the mechanism behind fruit color changes during storage. Results and discussionResults showed that the color of green pepper fruit deepened with the increase of storage time. There was a significant negative correlation between 2-chloro-L-phenylalanine and fruit color, which may be the key factor determining the change of the fruit color. Porphyrins were the main harmful substances produced by green pepper fruits in the later stage of storage. ConclusionThis study provides theoretical/fundamental guidance for the edible safety of green pepper as per storage time, and also provides a reference for the breeding of storage resistant varieties of green pepper. SourcesThe color matters: Color regulation mechanism of green pepper fruit after harvestLan, Zhifu; Lin, Yongwen; Huang, Jing; Akutse, K.S.URI: http://hdl.handle.net/20.500.12562/1837icipe 2023http://34.250.91.188:8080/xmlui/handle/20.500.12562/1837Picture by Biovergel, Pimiento verde italiano, https://biovergel.es/producto/pimiento-verde-italiano/