Abstract
The aim of this work was to evaluate the effect of the type of fertilization (mineral and combined fertilization with compost in pre-transplant plus mineral addition during cultivation) and stage of maturity at harvest (mature-green and full-colored) on post-cutting quality of red and yellow ‘Cazzone’ peppers. Peppers were cut into strips, and air-stored for 8 days at 5°C. During storage, color, appearance score, firmness, respiration rate, soluble solids, acidity, pH, vitamin C, total phenols, and antioxidant activity were measured. The maturity stage influenced color parameters and soluble solids, acidity and pH for both yellow and red types. Full-colored peppers showed a lower respiration rate, and higher SSC than mature-green peppers; for the yellow type, a lower firmness value was observed for full-colored fruits compared to the mature-green ones. A lower antioxidant activity was also observed in the yellow type fertilized with the combined treatment, while phenol content in full-colored peppers was higher than in mature-green ones. Fresh-cut yellow peppers showed higher susceptibility to decay compared to red types: after 8 days of storage, the appearance score in mineral fertilized full-colored yellow peppers dramatically decreased below the limit of marketability. The results of this experiment show that the type of fertilization and maturity stage can have varying impact on the quality of yellow and red peppers.
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Claims 8
Claim · model-written summary
Maturity influenced color parameters and soluble solids, acidity and pH in both pepper types.
CapsicumNot reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The maturity stage influenced color parameters and soluble solids, acidity and pH for both yellow and red types.”
t0“red and yellow peppers”
Claim · model-written summary
Full-colored peppers had lower respiration than mature-green peppers.
- Organ / stage
- Full-colored pepperse0
- Outcome
- respiration ratee0
- Direction
- lowere0
- Comparator
- mature-green pepperse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Full-colored peppers showed a lower respiration rate, and higher SSC than mature-green peppers”
t0“red and yellow peppers”
Claim · model-written summary
Full-colored peppers had higher SSC than mature-green peppers.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Full-colored peppers showed a lower respiration rate, and higher SSC than mature-green peppers”
t0“red and yellow peppers”
Claim · model-written summary
Full-colored yellow peppers had lower firmness than mature-green yellow peppers.
- Organ / stage
- full-colored fruitse0
- Outcome
- firmness valuee0
- Direction
- lowere0
- Comparator
- mature-green onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for the yellow type, a lower firmness value was observed for full-colored fruits compared to the mature-green ones”
t0“red and yellow peppers”
Claim · model-written summary
Combined fertilization reduced antioxidant activity in yellow peppers.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A lower antioxidant activity was also observed in the yellow type fertilized with the combined treatment”
t0“red and yellow peppers”
Claim · model-written summary
Full-colored peppers had higher phenol content than mature-green peppers.
- Organ / stage
- full-colored pepperse0
- Outcome
- phenol contente0
- Direction
- highere0
- Comparator
- mature-green onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“phenol content in full-colored peppers was higher than in mature-green ones”
t0“red and yellow peppers”
Claim · model-written summary
Fresh-cut yellow peppers were more susceptible to decay than red types.
Verbatim
e0“Fresh-cut yellow peppers showed higher susceptibility to decay compared to red types”
Claim · model-written summary
After eight days, mineral-fertilized full-colored yellow peppers fell below the marketability limit for appearance.
Verbatim
e0“after 8 days of storage, the appearance score in mineral fertilized full-colored yellow peppers dramatically decreased below the limit of marketability”