Abstract
Storage temperature profoundly influences the storability of paprika (Capsicum annuum L.). However, the impact of storage temperature on storability and its association with the antioxidant activity of paprika are poorly understood. In this study, we evaluated the storage attributes, activity, and gene expression levels of antioxidant enzymes in paprika stored at 4, 10, and 20° for 14 d and then at 20° for an additional 5 d (14+5 d; retail conditions). Storage at 10°C effectively mitigated pitting, stalk browning, shriveling, and decay while significantly enhancing the marketability of paprika. The fruits stored at 4°C were prone to pitting, whereas those stored at 20°C were sensitive to stalk browning and decay. Moreover, paprika stored at 10°C exhibited higher 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) activity and total phenolic content than those stored at 4 and 20°C, indicating improved antioxidant activity. Additionally, storage at 10°C upregulated the expression levels of the antioxidant genes, catalase and peroxidase, suggesting the mechanism underlying the quality enhancement of paprika. Our findings suggest that paprika storage at 10°C alleviates chilling injuries, preserves the quality and marketability, and enhances the antioxidant potential of paprika. These findings provide insights into how temperature influences the quality and minimizes post-harvest losses during the storage and distribution of paprika.
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Claims 8
Claim · model-written summary
Storage at 10°C mitigated pitting, stalk browning and shriveling of paprika.
- Taxon
- Capsicum annuum
Capsicum annuume0 - Treatment
- Storage at 10°Ce1
- Outcome
- pitting, stalk browning, shrivelinge1
- Direction
- mitigatede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“paprika (Capsicum annuum L.)”
e1“Storage at 10°C effectively mitigated pitting, stalk browning, shriveling, and decay”
Claim · model-written summary
Storage at 10°C mitigated decay of paprika.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- Storage at 10°Ce1
- Outcome
- decaye1
- Direction
- mitigatede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“paprika (Capsicum annuum L.)”
e1“Storage at 10°C effectively mitigated pitting, stalk browning, shriveling, and decay”
Claim · model-written summary
Storage at 10°C significantly enhanced the marketability of paprika.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- Storage at 10°Ce1
- Outcome
- marketabilitye2
- Direction
- enhancinge2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“paprika (Capsicum annuum L.)”
e1“Storage at 10°C effectively mitigated pitting”
e2“significantly enhancing the marketability of paprika”
Claim · model-written summary
Paprika stored at 4°C was prone to pitting.
- Taxon
- Capsicum annuumCapsicum annuume0
- Organ / stage
- fruitse3
- Treatment
- stored at 4°Ce3
- Outcome
- pittinge3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“paprika (Capsicum annuum L.)”
e3“The fruits stored at 4°C were prone to pitting”
Claim · model-written summary
Paprika stored at 20°C was sensitive to stalk browning and decay.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- stored at 20°Ce4
- Outcome
- stalk browning and decaye4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“paprika (Capsicum annuum L.)”
e4“those stored at 20°C were sensitive to stalk browning and decay”
Claim · model-written summary
Paprika stored at 10°C had higher antioxidant (ABTS) activity and total phenolic content than paprika stored at 4 and 20°C.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- stored at 10°Ce5
- Outcome
- 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) activity and total phenolic contente5
- Direction
- highere5
- Comparator
- those stored at 4 and 20°Ce5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“paprika (Capsicum annuum L.)”
e5“paprika stored at 10°C exhibited higher 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) activity and total phenolic content than those stored at 4 and 20°C”
Claim · model-written summary
Storage at 10°C upregulated the expression of catalase and peroxidase genes in paprika.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- storage at 10°Ce6
- Gene
- catalase and peroxidasee6
- Outcome
- expression levelse6
- Direction
- upregulatede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“paprika (Capsicum annuum L.)”
e6“storage at 10°C upregulated the expression levels of the antioxidant genes, catalase and peroxidase”
Claim · model-written summary
Upregulation of catalase and peroxidase at 10°C is suggested to underlie the quality enhancement of paprika.
- Taxon
- Capsicum annuumCapsicum annuume0
- Gene
- catalase and peroxidasee6
- Outcome
- quality enhancement of paprikae7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“paprika (Capsicum annuum L.)”
e6“storage at 10°C upregulated the expression levels of the antioxidant genes, catalase and peroxidase”
e7“suggesting the mechanism underlying the quality enhancement of paprika”
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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.