Abstract
Bell pepper is a major vegetable crop of global commercial interest, but the postharvest quality is constrained by faster deterioration and senescence. Brassinosteroids (BRs), are an emerging and novel biomolecule that delay ripening and senescence in various vegetables. Freshly harvested bell pepper fruit were immersed in an aqueous solution of BRs concentrations (0, 2, 5, 7 and 10 μM) for 20 min and subsequently stored for 20 d at 10 ± 1°C, 85–90% RH. The bell pepper treated with 10 μM BRs significantly reduced respiration rate (∼2.3 fold), delayed weight loss (∼2.2 fold), and retained higher firmness (∼2.5 fold), total phenolic (∼1.7 fold), flavonoid (∼1.7 fold), proline (∼2 fold) and ascorbic acid content (∼2 fold) over the control fruit at the end of cold storage. Also, it retained higher DPPH radical scavenging (∼1.8 fold) and antioxidant enzyme activity (∼1.5 fold) over the control at the end of cold storage. Moreover, BRs treated bell pepper exhibited reduced malondialdehyde accumulation and delayed capsaicin, and chlorophyll degradation. Remarkably, 10 μM BRs treatment prolonged the shelf-life of bell pepper up to 20 d (10 d extra over control) without compromising quality and sensory acceptability.
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Claims 12
Claim · model-written summary
10 μM brassinosteroids reduced respiration rate relative to control fruit at the end of cold storage by ∼2.3 fold.
Verbatim
t0“bell pepper (Capsicum annuum L.)”
e0“The bell pepper treated with 10 μM BRs significantly reduced respiration rate (∼2.3 fold), delayed weight loss (∼2.2 fold), and retained higher firmness (∼2.5 fold), total phenolic (∼1.7 fold), flavonoid (∼1.7 fold), proline (∼2 fold) and ascorbic acid content (∼2 fold) over the control fruit at the end of cold storage.”
Claim · model-written summary
10 μM brassinosteroids delayed weight loss relative to control fruit at the end of cold storage by ∼2.2 fold.
Verbatim
t0“bell pepper (Capsicum annuum L.)”
e0“The bell pepper treated with 10 μM BRs significantly reduced respiration rate (∼2.3 fold), delayed weight loss (∼2.2 fold), and retained higher firmness (∼2.5 fold), total phenolic (∼1.7 fold), flavonoid (∼1.7 fold), proline (∼2 fold) and ascorbic acid content (∼2 fold) over the control fruit at the end of cold storage.”
Claim · model-written summary
10 μM brassinosteroids higher firmness relative to control fruit at the end of cold storage by ∼2.5 fold.
Verbatim
t0“bell pepper (Capsicum annuum L.)”
e0“The bell pepper treated with 10 μM BRs significantly reduced respiration rate (∼2.3 fold), delayed weight loss (∼2.2 fold), and retained higher firmness (∼2.5 fold), total phenolic (∼1.7 fold), flavonoid (∼1.7 fold), proline (∼2 fold) and ascorbic acid content (∼2 fold) over the control fruit at the end of cold storage.”
Claim · model-written summary
10 μM brassinosteroids higher total phenolic relative to control fruit at the end of cold storage by ∼1.7 fold.
Verbatim
t0“bell pepper (Capsicum annuum L.)”
e0“The bell pepper treated with 10 μM BRs significantly reduced respiration rate (∼2.3 fold), delayed weight loss (∼2.2 fold), and retained higher firmness (∼2.5 fold), total phenolic (∼1.7 fold), flavonoid (∼1.7 fold), proline (∼2 fold) and ascorbic acid content (∼2 fold) over the control fruit at the end of cold storage.”
Claim · model-written summary
10 μM brassinosteroids higher flavonoid relative to control fruit at the end of cold storage by ∼1.7 fold.
Verbatim
t0“bell pepper (Capsicum annuum L.)”
e0“The bell pepper treated with 10 μM BRs significantly reduced respiration rate (∼2.3 fold), delayed weight loss (∼2.2 fold), and retained higher firmness (∼2.5 fold), total phenolic (∼1.7 fold), flavonoid (∼1.7 fold), proline (∼2 fold) and ascorbic acid content (∼2 fold) over the control fruit at the end of cold storage.”
Claim · model-written summary
10 μM brassinosteroids higher proline relative to control fruit at the end of cold storage by ∼2 fold.
Verbatim
t0“bell pepper (Capsicum annuum L.)”
e0“The bell pepper treated with 10 μM BRs significantly reduced respiration rate (∼2.3 fold), delayed weight loss (∼2.2 fold), and retained higher firmness (∼2.5 fold), total phenolic (∼1.7 fold), flavonoid (∼1.7 fold), proline (∼2 fold) and ascorbic acid content (∼2 fold) over the control fruit at the end of cold storage.”
Claim · model-written summary
10 μM brassinosteroids higher ascorbic acid content relative to control fruit at the end of cold storage by ∼2 fold.
Verbatim
t0“bell pepper (Capsicum annuum L.)”
e0“The bell pepper treated with 10 μM BRs significantly reduced respiration rate (∼2.3 fold), delayed weight loss (∼2.2 fold), and retained higher firmness (∼2.5 fold), total phenolic (∼1.7 fold), flavonoid (∼1.7 fold), proline (∼2 fold) and ascorbic acid content (∼2 fold) over the control fruit at the end of cold storage.”
Claim · model-written summary
Brassinosteroid treatment retained higher DPPH radical scavenging than the control by ∼1.8 fold.
- Taxon
- bell peppert0
- Outcome
- DPPH radical scavenginge0
- Direction
- highere0
- Value
- ∼1.8 folde0
- Comparator
- controle0
Not reportedTreatment
Verbatim
t0“bell pepper (Capsicum annuum L.)”
e0“it retained higher DPPH radical scavenging (∼1.8 fold) and antioxidant enzyme activity (∼1.5 fold) over the control at the end of cold storage”
Claim · model-written summary
Brassinosteroid treatment retained higher antioxidant enzyme activity than the control by ∼1.5 fold.
- Taxon
- bell peppert0
- Outcome
- antioxidant enzyme activitye0
- Direction
- highere0
- Value
- ∼1.5 folde0
- Comparator
- controle0
Not reportedTreatment
Verbatim
t0“bell pepper (Capsicum annuum L.)”
e0“it retained higher DPPH radical scavenging (∼1.8 fold) and antioxidant enzyme activity (∼1.5 fold) over the control at the end of cold storage”
Claim · model-written summary
Brassinosteroid-treated bell pepper showed reduced malondialdehyde accumulation.
Not reportedComparator
Verbatim
t0“bell pepper (Capsicum annuum L.)”
e0“BRs treated bell pepper exhibited reduced malondialdehyde accumulation and delayed capsaicin, and chlorophyll degradation”
Claim · model-written summary
Brassinosteroid-treated bell pepper showed delayed capsaicin, and chlorophyll degradation.
Not reportedComparator
Verbatim
t0“bell pepper (Capsicum annuum L.)”
e0“BRs treated bell pepper exhibited reduced malondialdehyde accumulation and delayed capsaicin, and chlorophyll degradation”
Claim · model-written summary
10 μM BRs prolonged bell pepper shelf life to 20 d, 10 d longer than control, without compromising quality or sensory acceptability.
Verbatim
t0“bell pepper (Capsicum annuum L.)”
e0“10 μM BRs treatment prolonged the shelf-life of bell pepper up to 20 d (10 d extra over control) without compromising quality and sensory acceptability”
The same questions in other papers
class · quality: phytochemicals · Capsicum annuum (sweet pepper)Positive and negative results
2 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
class · physiology: pigments · Capsicum annuum (sweet pepper)Results agree
1 paper in the same direction as this paper
- positive
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.