Claim · model-written summary
Red light increased capsaicinoid content.
CapsicumNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“red and blue light could increase the content of capsaicinoids”
e1“post-harvest nutritional quality of chili peppers.”
Title
Chaochao Liu; Hongjian Wan; Youxin Yang; et al. Foods 2022. doi:10.3390/foods11172712
Other claims from this paper (6)
- Intervention effect Blue light increased capsaicinoid content.
- Intervention effect White light increased essential and aromatic amino acid content.
- Intervention effect Red light increased essential and aromatic amino acid content.
- Association Effects of light on amino acid contents and compositions depended strongly on genotype.
- Intervention effect Light affected fruit firmness, chlorophyll, vitamin C and carotenoid content to genotype dependent degrees.
- Recommendation Authors present LED irradiation as promising for preserving or improving postharvest pepper quality.