Fruit Quality Of Pepper Research Articles

Physicochemical and Color Changes During Fruit Ripening in Pepper Species (C. annuum L., C. baccatum L., and C. chinense Jacq.) Exposed to Salt Stress

This study examines the impact of salt stress on the physicochemical and color characteristics of three pepper species (Capsicum annuum L., Capsicum baccatum L., and Capsicum chinense Jacq.) at different ripening periods. Peppers were exposed to 0 mM, 50 mM, and 100 mM NaCl during the green, breaking, and red ripening periods. The results showed that salt stress significantly influenced moisture content, total ash, pH, titratable acidity, water activity, and color parameters. C. chinense had the highest moisture content and water activity, while C. annuum demonstrated a higher total ash content and pigment density (ASTA value). As fruits ripened, moisture content decreased, and total ash content increased. Salt stress caused reductions in water activity, pH, and titratable acidity, with high salt concentrations leading to increased water loss and a decline in fruit quality. Furthermore, salt stress reduced color parameters and ASTA values, indicating suppressed carotenoid pigment synthesis. The study highlights the importance of developing salt-tolerant pepper varieties, as salt stress negatively impacts the physiological and biochemical quality of peppers. These findings suggest that appropriate agronomic strategies and careful environmental monitoring are essential for sustainable pepper production, particularly in areas with saline soils. The results provide valuable insights into the mechanisms through which salt stress affects pepper fruit quality and suggest avenues for improving crop resilience.

Global analysis of spatio-temporal variation in mineral nutritional quality of pepper (Capsicum spp.) fruit and its regulatory variables: A meta-analysis

Pepper (Capsicum spp.) is an important fruit vegetable worldwide, and it is a rich dietary source of minerals for human being. Yet, the spatio-temporal distribution of pepper fruit mineral composition and the factors influencing such variations at global scale remain unknown. A global meta-analysis of 140 publications providing 649, 562, 690, 811 datapoints was conducted to quantify and evaluate the nutritional quality, comprising potassium (K), magnesium (Mg), iron (Fe) and zinc (Zn), of pepper fruits and its influencing variables. The analysis showed that the global average of K, Mg, Fe and Zn content in pepper fruits was 20–25 g kg−1, 1–1.5 g kg−1, 80–100 mg kg−1, and 20–40 mg kg−1, respectively. There had been a downward trend in pepper fruit nutritional quality over the last decade, especially for Fe and Zn. And, the concentration of all these four nutrients were at lower levels in less developed regions, especially in Africa. Our results showed that the vegetable “green pepper” contains more K, Mg, Fe and Zn than the “hot pepper” used as spice. The concentration of K, Mg, Fe and Zn were increased with fruit yield but that of Fe and Zn were decreased with increase in single fruit weight. Nutritional quality was optimal at mean annual temperature of 10 ℃ − 20 ℃, and was adversely affected when mean annual precipitation was < 500 mm. Pepper fruits produced at pH 6.5–7.5 had higher fruit K concentration while acidic soils (pH<6.5) favored higher Fe and Zn concentrations. The higher soil organic matter (SOM) generally improved the nutritional quality of the pepper. Our results suggest that systematic selection of superior varieties and soil amelioration (adjusting pH and SOM) of the soil-crop system are needed to achieve higher nutritional quality of pepper fruit.

Combined effects of nitrogen fertilizer and biochar on the growth, yield, and quality of pepper.

A pot experiment was conducted to investigate the combined effects of different nitrogen fertilizer levels (5, 25, and 45 kg of pure nitrogen per 667 m²) and biochar concentrations (0, 0.7, 1.4, and 2.1%) on the growth, yield, and fruit quality of pepper. The findings indicated that a combination of 25 kg/667 m2 of nitrogen and either 0.7% or 1.4% biochar significantly enhanced plant growth, yield, and fruit quality. Specifically, the N2 treatment (25 kg of pure nitrogen per 667 m²) increased substrate porosity, alkali-hydrolyzed nitrogen content, and available phosphorus content. It also boosted root activity and superoxide dismutase activity in pepper leaves, resulting in increased yield and better fruit quality. Furthermore, the proper addition of biochar (0.7-1.4% by weight) enhanced the physical and chemical properties of the substrate, including increased chlorophyll content and enzyme activity in plants, thereby leading to improved overall plant growth, yield, and fruit quality.

Post-Harvest Behavior of Seedless Conical and Mini-Conical Peppers: Weight Loss, Dry Matter Content, and Total Soluble Solids as Indicators of Quality and Commercial Shelf-Life.

This study aimed to assess the post-harvest dynamics of seedless conical and mini-conical pepper cultivars in terms of fruit weight loss, dry matter content, and soluble solid content. The above parameters were demonstrated to be effective commercial pepper shelf-life indicators. The commercial quality of pepper fruit intended for export was evaluated weekly under simulated fruit storage conditions for over 28 d. Results revealed that fruit weight loss, dry matter content, and soluble solid content were affected by cultivar type and storage duration. Additionally, a strong correlation between these variables was observed confirming their linear relationship which was more profound between dry matter and total soluble solid content. Daily changes during storage were similar in both seedless conical and mini-conical peppers, while the fruit weight loss daily rate was greater than that of dry matter. Water loss was identified to be the main factor causing reduced fruit quality. Solid content reduction occurred predominately during the initial storage period. Notably, fruit with lower dry matter content at harvest tended to maintain their commercial quality for a longer time due to their ability to resist water loss without any visible signs of deterioration, which is beneficial during prolonged storage.

Salicylic acid preharvest treatment improves green pepper fruit quality and antioxidant capacity during postharvest storage

Salicylic acid preharvest treatment improves green pepper fruit quality and antioxidant capacity during postharvest storage

Exogenous Application of Melatonin on the Preservation of Physicochemical and Enzymatic Qualities of Pepper Fruit from Chilling Injury

This study investigates the impact of melatonin (MT) treatment at varying concentrations (0, 25, 50, 75, 100 µmol L−1) on the post-harvest quality and shelf life of long green pepper fruits stored under low temperature for 28 days. Every 4 days, pepper fruits were examined for the chilling injury (CI) index, weight loss (WL), respiration rates, firmness, electrolyte leakage (EL), reactive oxygen species (ROS), malondialdehyde (MDA) levels, non-enzymatic antioxidant (NEA) content, antioxidant (AO) enzyme activity (superoxide dismutase (SOD), catalase (CAT), and peroxidases (PODs)), and cellular degrading enzymes (polygalacturonase (PG), pectin methylesterase (PME), phospholipase D (PLD), and lipoxygenase (LOX)). MT-treated samples exhibited delayed and reduced CI stress compared to controls, with higher exogenous MT concentrations (&gt;50 µmol L−1) offering significant (p &lt; 0.05) CI reductions. During storage, WL was notably mitigated by MT treatment in the tested samples compared to control samples. This study also demonstrated that MT-treated pepper fruits effectively decelerated respiration rates and consequently preserved pepper firmness. A higher concentration of MT-treated pepper fruits demonstrated a significantly (p &lt; 0.05) lowered level of ROS and MDA while maintaining membrane stability, as evidenced by reduced EL. MT treatment with increasing concentration increased the levels of glutathione (GSH), glutathione disulfide (GSSG), ascorbic acid (AsA), dehydroascorbate (DHA), and total phenolic content (TPC) in the pepper fruits compared to control and thus significantly (p &lt; 0.05) suppressed the ROS production (superoxide anion (O2•−) and hydrogen peroxide (H2O2) radicals) in the pepper fruits. Furthermore, AO enzymes such as SOD, CAT, and POD were also high in the pepper fruits that were treated with higher concentrations of MT (&gt;50 µmol L−1). Additionally, the activities of cellular degrading enzymes (PG, PME, PLD, and LOX), which are linked to senescence and stress-induced physiological disorders, were also effectively regulated by MT-treated (&gt;75 µmol L−1) pepper fruits. Overall, the application of MT at higher concentrations (&gt;75 µmol L−1) demonstrated substantial benefits in preserving the quality and extending the shelf life of pepper fruits during cold storage.

Effect of Salicylic Acid and Calcium on Growth, Yield, and Fruit Quality of Pepper (Capsicum annuum L.) Grown Hydroponically

The aim of this study was to investigate the effects of spraying plants with 0.03% salicylic acid (SA), 0.7% calcium nitrate (Ca), and 0.03% salicylic acid together with 0.7% calcium nitrate (SA + Ca) on plant growth, yield, and fruit quality of peppers grown in a mineral wool substrate. The control plants were sprayed with water (C). Two red-fruited sweet pepper cultivars were used in the study: ‘Aifos’, and ‘Palermo’, which produce fruits characterized by different shapes. Biometric measurements of the plants showed a higher growth rate of pepper plants when SA and Ca were applied foliarly compared to the control. Plants treated simultaneously with SA and Ca were characterized by the highest steady-state fluorescence yield [Fs]. The relative chlorophyll content of pepper leaves was also higher in plants sprayed with SA, Ca, and SA + Ca than in plants in the control. The analysis of pepper yield showed in both cultivars the effect of foliar treatment of plants with SA and Ca and SA + Ca on increasing pepper resistance to the occurrence of Ca deficiency on pepper fruit (Blossom end rot). Pepper fruits harvested from plants treated with SA, Ca, and SA + Ca had more juicy flesh.

The influence of natural preparations on the chemical composition, flesh structure and sensory quality of pepper fruit in organic greenhouse cultivation

The influence of natural preparations on the chemical composition, flesh structure and sensory quality of pepper fruit in organic greenhouse cultivation

Effects of Reduced Phosphate Fertilizer and Increased Trichoderma Application on the Growth, Yield, and Quality of Pepper.

Phosphorus utilization by crop plants is often limited, thereby resulting in large accumulations of residual phosphorus fertilizer in the soil. Trichoderma fungi function as natural decomposition agents that can contribute to increasing decomposition and promoting nutrient absorption in plants. In this study, we developed a novel fertilizer application strategy that reduces phosphate fertilizer and increases Trichoderma and examined its effects on the growth, nutrient absorption, and fruit quality of pepper (Capsicum annuum L.). We compared the efficacies of eight treatments: P100 = standard dose application of phosphorus fertilizer; P85 = 85% dose; P70 = 70% dose; P0 = no phosphorus fertilizer; and the TP100, TP85, TP70, and TP0 treatments, in which a Trichoderma mixture was added to the P100, P85, P70, and P0 treatments, respectively. The combined fertilizer application strategy stimulated plant growth, increased chlorophyll content, improved yield, and enhanced nutrient absorption. Additionally, the strategy improved pepper fruit quality by increasing the contents of soluble proteins, soluble sugars, vitamin C, capsaicin, and capsanthin. A comprehensive analysis indicated that the TP85 treatment was the optimal fertilization regime for pepper. This study provides a novel fertilizer application strategy for pepper that not only ensures good plant growth but also protects soil health.

Auxin-related MYB (CaSRM1) is involved in leaf shape development and reproductive growth in pepper (Capsicum annuum L.)

Pepper is among the most economically important solanaceous vegetable crops worldwide. The shape and spatial distribution of leaves affect the light energy use efficiency of the plant, which strongly affects the yield and quality of pepper fruit. However, the molecular mechanisms underlying pepper leaf development are unknown. In this study, we demonstrated that the CaSRM1 gene regulates pepper leaf morphology. Virus-induced gene silencing was used to reveal that silencing of CaSRM1 caused development of uneven leaf margins and curling of pepper leaves. Overexpression of CaSRM1 in tomato led to leaf morphological defects, but was accompanied by improved vegetative growth and larger fruit. The expression level of CaSRM1 in mature tissues was higher than that in young tissues of pepper plant, and its expression was induced by auxin. Analysis of phytohormone contents and expression of leaf shape-related genes revealed that the auxin content showed an opposite trend to CaSRM1 expression, and certain leaf shape-related genes were affected by CaSRM1 expression, especially auxin-related genes. The results provide important information for functional research on other SRM1 genes and offer a novel perspective to the mechanism of plant leaf and fruit development.

Amino acids foliar spraying palliate the negative effects of low irrigation on greenhouse sweet Cayenne pepper

AbstractSweet Cayenne pepper is a nutrient‐dense, sweet‐tasting greenhouse vegetable that often faces water stress in dry areas, and optimizing growth with minimum water consumption is crucial. In this study, we investigated the impacts of amino acids (AAs) foliar application on reducing water stress losses in sweet Cayenne pepper cv. “Lombard” under greenhouse conditions. The pepper bushes were irrigated in 3‐day and 6‐day intervals and simultaneously sprayed with an AA fertilizer (0, 150, and 300 mg/L). Vegetative growth, reproductive traits, and yield parameters were measured. Results showed significant decreases in the plant height, the roots length, SPAD, leaf greenness index, and the pepper leaves turn yellow under brief drought stress. The number of flowers was reduced by up to 50%, and the 3‐month yield decreased significantly from 7 to 5.05 kg/m2. However, with AAs foliar application, vegetative growth, fruit number, and yield increased significantly. The highest yield, 2.93 kg/plant, was observed in 300 mg/L AAs, while the minimum yield, with an average of 1.83 kg/plant recorded under water stress treatment without AAs application. The spray of AAs fertilizer remarkably improves the yield and quality of pepper fruit and reverses the destructive effects of low irrigation. The future direction could focus on the mechanism of the positive impact of AA foliar application on growth, yield, and quality of the fruit, particularly in water stress conditions, to further optimize growth and minimize water consumption.

Widely targeted metabolomic, transcriptomic, and metagenomic profiling reveal microbe–plant–metabolic reprogramming patterns mediated by Streptomyces pactum Act12 enhance the fruit quality of Capsicum annuum L

Plant growth-promoting rhizobacteria, such as Streptomyces pactum Act12, promote crop growth and stress resistance, but their contribution to fruit quality is still poorly understood. Herein we conducted a field experiment to ascertain the effects of S. pactum Act12-mediated metabolic reprogramming and underlying mechanisms in pepper (Capsicum annuum L.) fruit based on widely targeted metabolomic and transcriptomic profiling. We additionally performed metagenomic analysis to elucidate the potential relationship between S. pactum Act12-mediated reshaping of rhizosphere microbial communities and pepper fruit quality. Soil inoculation with S. pactum Act12 considerably increased the accumulation of capsaicinoids, carbohydrates, organic acids, flavonoids, anthraquinones, unsaturated fatty acids, vitamins, and phenolic acids in pepper fruit samples. Consequently, fruit flavor, taste, and color were modified, accompanied by elevated contents of nutrients and bioactive compounds. Increased microbial diversity and recruitment of potentially beneficial taxa were observed in inoculated soil samples, with crosstalk between microbial gene functions and pepper fruit metabolism. The reformed structure and function of rhizosphere microbial communities were closely associated with pepper fruit quality. Our findings indicate that S. pactum Act12-mediated interactions between rhizosphere microbial communities and pepper plants are responsible for intricate fruit metabolic reprogramming patterns, which enhance not only overall fruit quality but also consumer acceptability.

Fine mapping and identification of candidate genes for fruit color in pepper (Capsicum chinense)

The quality of pepper fruits is determined by numerous characteristics such as, flavor, color, and nutritional value. Through little is known about it, fruit color impacts breeding preferences in Capsicum chinense in a substantial way. In the present study, two C. chinense germplasms, HNUCC16 (dark green immature and yellow ripe fruit) and HNUCC22 (light green immature and red ripe fruit) were used to produce an F2 population. Based on genotyping-by-sequencing, we constructed a high-density genetic map of the F2 population with 1,347 bin markers and covered 1,206.37 cM in twelve pepper linkage groups. The trait segregation analysis of the F2 population show that the color of immature and mature fruits is controlled by a single locu . Bin markers 19 (chromosome 1) and 849 (Chromosome 6) were closely associated with the locus that regulates the color of immature and ripe fruits, respectively. The transformation of the two bin markers into dCAPS markers indicate that inactive shikimate kinase-like 2 (BC332_00870) may be a strong candidate gene for regulating immature fruit color, and the premature termination mutation of capsanthin–capsorubin synthase (BC332_17237) gene may possibly cause the yellow color in HNUCC16 pepper fruits. Overall, the findings of this study offer fundamental knowledge concerning the development of color and offer a new resource for pepper fruit color genetic improvement and molecular breeding.

Nutritional Value of New Sweet Pepper Genotypes Grown in Organic System

The market request for organic vegetables has grown recently for their positive impact on healthy diets. Consumers have progressively shown preferences for various combinations of color, size, and shape of pepper fruits. Facilitating communication, collaboration, and participation in the selection of cultivars with superior performance, flavor, texture, and culinary attributes can represent a key tool in breeding for nutritional and culinary traits. The current research started from the premise that organic production involves achieving adequate nutritional and culinary quality of pepper fruits. The study was conducted to investigate traits related culinary quality of pepper genotypes, especially in the ripening phase of fruits, to select the best resources with a high antioxidant content for breeding programs. The biological material represented by nine genotypes of sweet pepper was cultivated in the open fields during 2019 and 2020 at the experimental stations of the Vegetable Research Development Station of Bacau and of Iasi University of Life Sciences. Agricultural practices and intensive breeding focused on yield and stress tolerance have indirectly led to a reduction in the nutrition and flavor of the produce. Complex approaches, including screening of consumer preferences, phenotyping, and use of modern genomics and analytical chemistry tools in breeding, together with participatory farmer-breeder-chef-consumer collaborations, can represent a strategy to facilitate the development of the next generation of crops aimed to meet the growing demands of safe and nutritionally vegetables featured by culinary standards as good flavor, color, and texture.

Gas Chromatography-Mass Spectrometry Metabolite Analysis Combined with Transcriptomic and Proteomic Provide New Insights into Revealing Cuticle Formation during Pepper Development.

The cuticle plays an important role for the quality of pepper fruit. However, the molecular mechanism of cuticle formation in pepper fruit remains unclear. Our results showed that the wax was continuously accumulated during pepper development, while the cutin monomer first increased and then decreased. Hexadecanoic acid and 10,16-hydroxyhexadecanoic acid were the main components of wax and cutin, respectively. Combined with transcriptome and proteome, the formation patterns of wax and cutin polyester network for pepper cuticle was proposed. The 18 pairs of consistent expression genes and proteins involved in cuticle formation were revealed. Meanwhile, 12 key genes were screened from fatty acid biosynthesis, biosynthesis of unsaturated fatty acids, fatty acid elongation, cutin, suberine, and wax biosynthesis, glycerolipid metabolism, and transport pathway. This study would provide important candidate genes and theoretical basis for the molecular mechanism of cuticle formation, which is essential for the breeding of peppers.

Post-Harvest LED Light Irradiation Affects Firmness, Bioactive Substances, and Amino Acid Compositions in Chili Pepper (Capsicum annum L.).

Chili pepper is an important vegetable and spice crop with high post-harvest deteriorations in terms of commercial and nutritional quality. Light-emitting diodes (LEDs) are eco-friendly light sources with various light spectra that have been demonstrated to improve the shelf-life of various vegetables by manipulating light quality; however, little is known about their effects on the post-harvest nutritional quality of chili peppers. This study investigated the effects of different LED lightings on the post-harvest firmness and nutritional quality of chili peppers. We found that red and blue light could increase the content of capsaicinoids, whereas white and red light could increase the essential and aromatic amino acid (AA) content in pepper. Nonetheless, the influence of light treatments on AA contents and compositions depends strongly on the pepper genotype, which was reflected by total AA content, single AA content, essential AA ratio, delicious AA ratio, etc., that change under different light treatments. Additionally, light affected fruit firmness and the content of nutrients such as chlorophyll, vitamin C, and total carotenoids, to varying degrees, depending on pepper genotypes. Thus, our findings indicate that LED-light irradiation is an efficient and promising strategy for preserving or improving the post-harvest commercial and nutritional quality of pepper fruit.

Effect of Alkaloids Extracted from Local Lupine Plant on Growth and Yield in Pepper

One of the most important modern strategies to increase agricultural productivity is the recycling of wastes rich in important components that stimulate different physiological and biological activities in plants. Alkaloids removed from bitter lupine (Lupinus termis L.) seeds may be a good alternative natural source of industrial chemicals and may encourage plant growth and productivity as the recent global trend "aims to use natural materials to preserve the environment and avoid side effects. Due to the increased demand of sweet pepper (Capsicum annuum L.) for its nutritional content and high acceptance, the study goal is to improve the growth and productivity of the locally produced pepper crop by using active biological substances such as alkaloids (free of carbohydrates) extracted from bitter lupine. Bitter lupine seeds were used to extract the alkaloids free of sugar, which were subsequently dried at a temperature no higher than 50 °C. Alkaloids extract was added to each plant at concentrations (0, 500, 100, 1000, 2000) mg dw/200 ml water and its effect on vegetative evolution, output, and quality of fruit cultivar Rumi Suez were evaluated. The experiment was conducted under greenhouses in the Agricultural Research Center/Ismailia Station during the winter agricultural seasons 2019/2020 in sandy soil using three replications, Randomized Complete Block Design (R.C.B.D) and the differences among the means were tested according to Duncan's test at p≤0.05. The results showed a considerable increment in the vegetative development indicators, including plant height, main branches number, leaf area, leaves number, wet and dried weight of leaves and stems and leaves chlorophyll levels, in addition to productivity yield per plant, total yield, vitamin C, and phenols when treated with alkaloids extracted. It was found that the mean number of fruits, yield per plant, total yield, vitamin C content, phenols, and fruit quality increased with increasing concentrations of alkaloids used. In order to achieve the highest production and quality of pepper fruits, it is recommended to add alkaloids extracted from bitter lupine seeds, free of sugars, at a concentration of 2000 mg for each plant, dissolved in an appropriate amount of water around the plant once after two weeks of planting and then repeating it a month after planting.

Comparative Approach on the Effects of Soil Amendments and Controlled-Release Fertilizer Application on the Growth, Nutrient Uptake, Physiological Performance and Fruit Quality of Pepper (Capsicum annuum L.) Plants

Under the economic pressure from the increase of fertilizers’ prices due to the recent energy crisis, more efforts are needed to search for alternative and cheaper sources of nutrients for crops. The purpose of our study was to compare the effects of manure and inorganic amendments’ application to those derived from the application of a controlled-release fertilizer (CRF) on the growth, nutrition, physiology and fruit quality of pepper plants. For that reason, zeolite (ZEO) and vermiculite (VER) were applied either independently, or in combination between them, or with manure (MAN), in a pot experiment. Insignificant differences for plant growth among the treatments were recorded, while higher foliar N, Mg and Mn concentrations were determined in CRF. In contrast, a significantly higher K uptake was recorded in the ZEO and VER + ZEO treatments; the highest leaf P levels (0.47 and 0.44% D.W.) were recorded in the MAN + VER and ZEO treatments, respectively. The optimum photosynthetic II (PSII) performance was observed in the VER and in the MAN + ZEO (based on the performance index—PI) treatments. The highest stomata opening was found in the CRF treatment, while the photosynthetic rate of pepper plants showed its maximum values both in the CRF and VER treatments. Finally, fruit quality (as indicated by total soluble solids, total phenols and antioxidant activity—FRAP) was significantly influenced by treatment. In conclusion, significant differences in the growth, nutrition and physiological performance of pepper plants between soil amendments’ application (inorganic, such as zeolite and vermiculite, and organic, such as manures) and CRF application were recorded; thus, these amendments should be more thoroughly studied in future projects to investigate if they could partially decrease high inorganic fertilization rates in Capsicum annuum L.

Immersion in hot water as a phytosanitary treatment for Thaumatotibia leucotreta (Lepidoptera: Tortricidae) in bell pepper (Capsicum annuum L.)

The False codling moth (FCM), Thaumatotibia leucotreta is a major quarantine pest that hampers Capsicum production and trade in sub-Saharan Africa (SSA) and may need a postharvest treatment to meet quarantine standards of lucrative overseas markets. In this study, we evaluated the efficacy of hot water treatment (HWT) as a potential nonchemical quarantine control option against T. leucotreta in bell pepper and its effect on the quality parameters of the peppers. Infested bell pepper harboring different immature stages of T. leucotreta were subjected to a hot water treatment of 50 ± 0.2 °C for eight different time-points to determine heat susceptibility of immature stages of T. leucotreta. The third-instar was the least heat susceptible, followed by second-and first-instar larva and the egg stage, respectively. The immersion time of 44.23 min (95% CL 43.22 – 45.24) was estimated to be the minimum time required to attain 99.9968% control level. In the large scale confirmatory experiment, there were no survivors from the 20,325 third instar individuals treated in bell pepper (180 – 220 g). Additionally, none of the 25,384 third instars exposed to 50 ± 0.2 °C for 32 min survived. The impact of the HWT schedule on bell pepper fruit quality parameters was assessed and there were no significant effects on weight loss, moisture content, total soluble solids, titratable acidity, dry matter and pH post treatment. These results provide strong evidence that the HWT schedule is an effective phytosanitary treatment for control of T. leucotreta, and may be adopted to facilitate access to overcome the phytosanitary barriers imposed by importing countries to capsicum from SSA.

Nitric Oxide (NO) Differentially Modulates the Ascorbate Peroxidase (APX) Isozymes of Sweet Pepper (Capsicum annuum L.) Fruits.

Nitric oxide (NO) is a free radical which modulates protein function and gene expression throughout all stages of plant development. Fruit ripening involves a complex scenario where drastic phenotypical and metabolic changes take place. Pepper fruits are one of the most consumed horticultural products worldwide which, at ripening, undergo crucial phenotypical and biochemical events, with NO and antioxidants being implicated. Based on previous transcriptomic (RNA-Seq), proteomics (iTRAQ), and enzymatic data, this study aimed to identify the ascorbate peroxidase (APX) gene and protein profiles in sweet peppers and to evaluate their potential modulation by NO during fruit ripening. The data show the existence of six CaAPX genes (CaAPX1–CaAPX6) that encode corresponding APX isozymes distributed in cytosol, plastids, mitochondria, and peroxisomes. The time course expression analysis of these genes showed heterogeneous expression patterns throughout the different ripening stages, and also as a consequence of treatment with NO gas. Additionally, six APX isozymes activities (APX I–APX VI) were identified by non-denaturing PAGE, and they were also differentially modulated during maturation and NO treatment. In vitro analyses of fruit samples in the presence of NO donors, peroxynitrite, and glutathione, showed that CaAPX activity was inhibited, thus suggesting that different posttranslational modifications (PTMs), including S-nitrosation, Tyr-nitration, and glutathionylation, respectively, may occur in APX isozymes. In silico analysis of the protein tertiary structure showed that residues Cys32 and Tyr235 were conserved in the six CaAPXs, and are thus likely potential targets for S-nitrosation and nitration, respectively. These data highlight the complex mechanisms of the regulation of APX isozymes during the ripening process of sweet pepper fruits and how NO can exert fine control. This information could be useful for postharvest technology; NO regulates H2O2 levels through the different APX isozymes and, consequently, could modulate the shelf life and nutritional quality of pepper fruits.