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Download Hi-Res ImageDownload to MS-PowerPointCite This:J. Agric. Food Chem. 2020, 68, 1, 59-66
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Color Development and Phytochemical Changes in Mature Green Chili (Capsicum annuum L.) Exposed to Red and Blue Light-Emitting Diodes

  • Wissanee Pola
    Wissanee Pola
    Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, 49, Soi Thiantale 25, Bangkhuntien-Chaitale Road, Thakham, Bangkhuntien, Bangkok 10150, Thailand
    Postharvest Technology Innovation Center, Ministry of Higher Education, Science, Research and Innovation, Bangkok 10400, Thailand
    More by Wissanee Pola
    • , 
  • Sumiko Sugaya
    Sumiko Sugaya
    Laboratory of Pomology, Graduate School of Life and Environmental Sciences, University of Tsukuba, Ibaraki 305-8572, Japan
    More by Sumiko Sugaya
    • , and 
  • Songsin Photchanachai*
    Songsin Photchanachai
    Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, 49, Soi Thiantale 25, Bangkhuntien-Chaitale Road, Thakham, Bangkhuntien, Bangkok 10150, Thailand
    Postharvest Technology Innovation Center, Ministry of Higher Education, Science, Research and Innovation, Bangkok 10400, Thailand
    *Phone: +66 2470 7723. Fax: +66 2452 3479. E-mail: [email protected], [email protected]
    More by Songsin Photchanachai
    Orcidhttp://orcid.org/0000-0002-5137-2432
Cite this: J. Agric. Food Chem. 2020, 68, 1, 59–66
Publication Date (Web):December 9, 2019
https://doi.org/10.1021/acs.jafc.9b04918
Copyright © 2019 American Chemical Society
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Abstract

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Exposure of mature green “Takanotsume” chili fruit to blue and red light-emitting diodes (LEDs) was investigated. The red LED accelerated the red color development of chili as indicated by higher a* and chroma values, as well as lower hue angle and total chlorophyll compared to the blue LED and darkness (control). These were linked to increases in β-carotene, free-capsanthin, and total carotenoids. The carotenoid biosynthesis-related genes, lycopene-β-cyclase (Lcyb), β-carotene hydroxylase (CrtZ), and capsanthin/capsolubin synthase (Ccs), were up-regulated by the red LED after 2 days of the experiment. The blue LED was more effective in increasing the expression of the phytoene synthase (Psy) gene at day 1 of experiment. The total phenolic, vitamin C content, and antioxidant capacity were also higher in the blue LED-treated chili. Results suggest that the responses of each carotenoid-related gene to the light wavelengths and the accumulation of phytochemicals are specific characteristics of this chili cultivar.

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The Supporting Information is available free of charge at https://pubs.acs.org/doi/10.1021/acs.jafc.9b04918.

  • Primer sequences of carotenoid biosynthesis-related genes used for qRT-PCR (Table S1), chromatograms of carotenoid profiles in “Takanotsume” chili harvested at fully red stage and mature green stages (Figure S1) and after exposure to red and blue LEDs and darkness for 3 days (Figure S2), and contents of chlorophyll a and b after treatments (Figure S3) (PDF)

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Cited By

This article is cited by 3 publications.

  1. Martina Loi, Alessandra Villani, Francesco Paciolla, Giuseppina Mulè, Costantino Paciolla. Challenges and Opportunities of Light-Emitting Diode (LED) as Key to Modulate Antioxidant Compounds in Plants. A Review. Antioxidants 2021, 10 (1) , 42. https://doi.org/10.3390/antiox10010042
  2. Maria Guadalupe Villa-Rivera, Neftalí Ochoa-Alejo. Chili Pepper Carotenoids: Nutraceutical Properties and Mechanisms of Action. Molecules 2020, 25 (23) , 5573. https://doi.org/10.3390/molecules25235573
  3. Wissanee Pola, Sumiko Sugaya, Songsin Photchanachai. 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

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