The color matters: Color regulation mechanism of green pepper fruit after harvest

Abstract

Introduction - Green pepper (Capsicum annuum L. Moench) is appreciated by Chinese consumers because of its high nutritional value. Like other Solanaceae plants, green pepper fruits still continue with respiration and transpiration after harvest, resulting in signiϐi ant hanges in fruit olor and peel texture from farm to kitchen. The change in fruit color reϐle ts the variation of internal metabolites in green pepper fruit, and which have impact on the edible value and safety of green pepper fruit. Materials and methods - The purpose of this study was therefore to explore the relationship between pericarp changes and various main metabolites in postharvest green pepper fruits using metabolomics, and establish the mechanism behind fruit color changes during storage. Results and discussion - Results showed that the color of green pepper fruit deepened with the increase of storage time. There was a signiϐi ant negative correlation between 2-chloro-L-phenylalanine and fruit color, which may be the key factor determining the change of the fruit color. Porphyrins were the main harmful substances produced by green pepper fruits in the later stage of storage. Conclusion - This study provides theoretical/fundamental guidance for the edible safety of green pepper as per storage time, and also provides a reference for the breeding of storage resistant varieties of green pepper.