Abstract
BACKGROUND: Postharvest storage of sweet pepper fruits (Capsicum annuum L.) at low temperatures could impair their physical and chemical composition. Therefore, maintenance of essential nutrition support or altered gas exchange could preserve fruit quality, minimizing chilling injury. Thus our aim was to determine the response to postharvest application of a low concentration of nitrogen (urea) or antitranspirant (pinolene) during a period of 21 days at 5 °C. RESULTS: The results indicate that storage at 5 °C was effective with respect to maintaining firmness of sweet pepper fruits for 21 days, while application of antitranspirant increased firmness compared with non-sprayed fruits. Additionally, urea maintained color while increasing total phenolics and the activity of catalase and ascorbate peroxidase, lowering lipid peroxidation. Composition of free amino acids was affected to a minor extent. CONCLUSION: Maintaining quality is of paramount importance in the postharvest period. This study shows the effect of both temperature and spraying treatments with regard to maintaining fruit quality during this period, and provides new insights into the physiological role of enzymes of the antioxidant system during pepper storage at low temperature.
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Claims 7
Claim · model-written summary
Storage at 5 °C maintained sweet pepper fruit firmness for 21 days.
- Taxon
- sweet pepper
Capsicum annuume0 - Organ / stage
- fruitse0
- Treatment
- storage at 5 °Ce0
- Outcome
- firmnesse0
- Direction
- maintaininge0
- Qualifier
- 21 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results indicate that storage at 5 °C was effective with respect to maintaining firmness of sweet pepper fruits for 21 days, while application of antitranspirant increased firmness compared with non-sprayed fruits.”
Claim · model-written summary
Antitranspirant increased sweet pepper fruit firmness compared with non-sprayed fruit.
- Taxon
- sweet pepperCapsicum annuume0
- Organ / stage
- fruitse0
- Treatment
- antitranspirante0
- Outcome
- firmnesse0
- Direction
- increasede0
- Comparator
- non-sprayed fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results indicate that storage at 5 °C was effective with respect to maintaining firmness of sweet pepper fruits for 21 days, while application of antitranspirant increased firmness compared with non-sprayed fruits.”
Claim · model-written summary
Urea maintained sweet pepper fruit color.
- Taxon
- sweet pepperCapsicum annuumt0
- Treatment
- ureae0
- Outcome
- colore0
- Direction
- maintainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Additionally, urea maintained color while increasing total phenolics and the activity of catalase and ascorbate peroxidase, lowering lipid peroxidation.”
t0“sweet pepper”
Claim · model-written summary
Urea increasing sweet pepper fruit total phenolics.
- Taxon
- sweet pepperCapsicum annuumt0
- Treatment
- ureae0
- Outcome
- total phenolicse0
- Direction
- increasinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Additionally, urea maintained color while increasing total phenolics and the activity of catalase and ascorbate peroxidase, lowering lipid peroxidation.”
t0“sweet pepper”
Claim · model-written summary
Urea increasing sweet pepper fruit activity of catalase and ascorbate peroxidase.
- Taxon
- sweet pepperCapsicum annuumt0
- Treatment
- ureae0
- Outcome
- activity of catalase and ascorbate peroxidasee0
- Direction
- increasinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Additionally, urea maintained color while increasing total phenolics and the activity of catalase and ascorbate peroxidase, lowering lipid peroxidation.”
t0“sweet pepper”
Claim · model-written summary
Urea lowering sweet pepper fruit lipid peroxidation.
- Taxon
- sweet pepperCapsicum annuumt0
- Treatment
- ureae0
- Outcome
- lipid peroxidatione0
- Direction
- loweringe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Additionally, urea maintained color while increasing total phenolics and the activity of catalase and ascorbate peroxidase, lowering lipid peroxidation.”
t0“sweet pepper”
Claim · model-written summary
Free amino acid composition was affected to a minor extent.
- Taxon
- sweet pepperCapsicum annuumt0
- Outcome
- Composition of free amino acidse0
- Direction
- affectede0
- Qualifier
- to a minor extente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Composition of free amino acids was affected to a minor extent.”
t0“sweet pepper”
The same questions in other papers
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storage · quality: postharvest · Capsicum annuum (sweet pepper)Results agree
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See all 17 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.