Abstract
This study was undertaken to identify the effect of net shading technology on the total capsaicinoids, vitamin C and relative chlorophyll content expressed as SPAD (Soil Plant Analysis Development) values and total marketable fruit yield of ‘Star Flame’ chilli pepper (Capsicum annuum) for two harvesting times cultivated under modified atmosphere. ‘Star Flame’ pepper was grown under three (3) different net shading colours (white, red and green). Samples without net shading were used as control. Samples were subjected to chromatographic analyses using HPLC for the determination of total capsaicinoids and vitamin C. Interaction in shading technology and harvest times (p=0.010) had significant effect on total capsaicinoids as a result of green and white shading technologies showing higher differences when compared to control samples. Vitamin C content was observed to have increased in white and red shadings (p=0.001) after the first harvest and gradually decreased after the second harvesting time (p=0.002). Relative leaf chlorophyll content was significantly higher in white shading in the first and second harvest. Samples used as control had significantly higher marketable values when compared to white and green shadings with red recording low marketability of ‘Star Flame’ chilli peppers.
Highlights
Peppers belong to the family Solanaceae with Capsicum annuum as the most popular Capsicum sp. widely consumed by different countries (Mongkolporn, 2018)
The objective of this study was to determine the effect of net shading technology on total capsaicinoids, vitamin C, relative chlorophyll content and total marketable fruit yield of 'Star Flame' hybrid chilli pepper (Capsicum annuum) cultivated under modified atmosphere/greenhouse
Relative Chlorophyll Content (SPAD value) Chlorophyll content was found to be higher in the pepper plants under white net shading in the first and second harvest even though there was a general decrease in chlorophyll in all net shading plants, including control as indicated on Figure 1
Summary
Peppers belong to the family Solanaceae with Capsicum annuum as the most popular Capsicum sp. widely consumed by different countries (Mongkolporn, 2018). The chilli peppers contain different sources of antioxidant compounds, including capsaicinoids (Ochi et al, 2003; Topuz and Ozdemir, 2007) and flavonoids which is a type of phenolic compounds (Materska and Perucka, 2005). Capsaicinoids have pharmacological properties with a high content of capsaicin being medically beneficial in the treatment of painful conditions such as cluster headache, painful diabetic and neuropathy (Tsuchiya, 2001). They are noted for decreasing myocardial and aortic cholesterol levels even when consumed at low levels in food. Capsaicinoids have been studied and found to be an effective treatment for several human nerves disorder, including cystitis, arthritis and human immunodeficiency virus (Perucka and Materska, 2001; Robbins, 2000)
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