Abstract
This study aimed to determine the effects of different concentrations of 1-methyl cyclopropene (1-MCP) on the nutritional quality, antioxidant enzyme activities, and volatile compounds of “Hangjiao No.2” chili pepper during 12 days of storage at ambient temperature. The chili fruit were randomly selected and divided into four groups corresponding to the four treatments, thus, 0.5, 1.0, and 1.5 μl L–1 1-MCP and a control. The analysis of the nutritional value, enzyme activities, and volatile compounds were determined at 3 days interval. The results showed that the malondialdehyde (MDA) content was lower in the fruit treated with 1-MCP compared to the control. The treatment with 1.5 μl L–1 and the control showed the lowest superoxide dismutase (SOD) activity compared to the other treatments. Peroxidase (POD) and Catalase (CAT) were highest in the fruit treated with 0.5 μl L–1 compared to the control and treatment with 1.0 μl L–1. The 1.5 μl L–1 treatment delayed the decline in vitamin C and protein content compared to the control. Nitrate levels increased 1.34-fold at 0.5 μl L–1 and 2.01-fold in the control. Chlorophyll content degradation was delayed at 1.0 μl L–1 compared to the control. A total of 88 volatile compounds, including terpenes, aldehydes, alkanes, esters, alcohols, acids, phenolic derivatives, ketones, and other aromatic compounds, were detected in “Hangjiao No.2” pepper during the 12-day storage period and treatment concentrations. The production of volatile terpenes was higher in the control than in the 1-MCP treatments, while the 0.5 μl L–1 1-MCP treatment generally suppressed the production of volatile compounds during storage. Overall, the production of volatile compounds after treatment was higher in the “Hangjiao No.2” chili fruit treated with 1.0 μl L–1 1-MCP than in the other treatments throughout the storage period. The results indicate that 1-MCP treatment was more effective in maintaining fruit quality, enhancing the activities of SOD, POD, and CAT, retarding the accumulation of MDA and restoring volatile aromas, with 1.0 μl L–1 having the best preservative effect on “Hangjiao No.2” chili fruit during storage, which could be useful for future marketing and processing.
Highlights
Chilis, botanically known as Capsicum annuum L., belongs to the Solanaceae family and is considered one of the most widely cultivated crops used as an all-purpose spice (Batiha et al, 2020)
The MDA content was higher in all treated fruit as the storage period progressed, the MDA content was lower in the fruit treated with 1-methyl cyclopropene (1-MCP) than in the control
We focused on the effects of 1-MCP treatments on “Hangjiao No.2” chili peppers and investigated which indicators were most affected by 1-MCP at different storage times at ambient temperature
Summary
Botanically known as Capsicum annuum L., belongs to the Solanaceae family and is considered one of the most widely cultivated crops used as an all-purpose spice (Batiha et al, 2020). The fruits are rich in vitamins such as vitamins A, C, E, and B6, beta-carotene, folic acid, and thiamine and are mainly cultivated for their greens, sauces, prickles, and special taste and aroma (Bosland and Votava, 2012). The chili pepper plant provides an effective and inexpensive source with great economic and potential health benefits for controlling the development of various metabolic and antioxidant-associated diseases in contrast to treatments with synthetic drugs, which are expensive and have side effects and become increasingly resistant with prolonged use (Mercy, 2018). The fruit is of great importance as it is the most important element in a variety of cuisines around the world, adding flavor, aroma, and color to dishes (Chandra Sekhar Rao, 2014). The annual cultivated area of pepper in China is more than 13,000 km, which makes pepper one of the most widely grown vegetables (Ou et al, 2017)
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