Effect of different light-emitting diode (LED) light treatments on postharvest quality of chili pepper (Capsicum annum L.)

doi:10.3969/j.issn.1004-1524.2021.11.08

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (11): 2059-2067.DOI: 10.3969/j.issn.1004-1524.2021.11.08

• Horticultural Science • Previous Articles Next Articles

Effect of different light-emitting diode (LED) light treatments on postharvest quality of chili pepper (Capsicum annum L.)

MAO Qi¹^,²(), YANG Youxin³, FAN Feijun⁴, WAN Hongjian¹, ZHOU Guozhi¹, YAO Zhuping¹, RUAN Meiying¹, WANG Rongqing¹, YE Qingjing¹, LI Zhimiao¹, CHEN Shuangchen², CHENG Yuan¹^,^*()

1. State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, Institute of Vegetables, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
2. Forestry College, Henan University of Science and Technology, Luoyang 471003, China
3. Department of Horticulture, College of Agriculture, Jiangxi Agricultural University, Nanchang 330045, China
4. Lishui Municipal Bureau of Agriculture and Rural Affairs, Zhejiang Province, Lishui 323000, China

Received:2020-10-16 Online:2021-11-25 Published:2021-11-26
Contact: CHENG Yuan

Abstract

Abstract:

In order to explore the effect of different light-emitting diode(LED) treatments on the quality of pepper fruit, white LED, red LED and blue LED were introduced in the treatment of the postharvest fruits of chili pepper P1833 (Capsicum annum L.). The results showed that white LED light treatment significantly reduced the capsaicinoid content and increased the content of chlorophyll (P<0.05) compared with the control; There was no significant difference in fruit weight and hardness between red LED light treatment and the control (darkness treatment), but protein and vitamin C content of pepper fruits were significantly higher than the control under red LED light treatment(P<0.05). Capsaicinoid content of pepper treated with blue LED light was significantly lower compared with the control, but higher than that in white LED and red LED light treatment, and vitamin C content was sharply higher than that of the control (P<0.05). In addition,the contents of total amino acids, essential amino acids for human body, essential amino acids for children and umami taste amino acids of pepper treated with blue LED light were about twice as much as those of the control group, and the nutritional value of human essential amino acids was significantly higher than the control and the other light treatments. Given the above, white LED, red LED and blue LED lights play important roles in delaying the fruit chlorosis, maintaining the marketability and increasing the nutritional value of amino acids during postharvest storage, respectively. The results of this study provided a novel idea of maintaining the quality of pepper during storage.

Key words: light-emitting diode (LED) light, pepper, postharvest quality, capsaicinoid, amino acids

CLC Number:

S641.3

MAO Qi, YANG Youxin, FAN Feijun, WAN Hongjian, ZHOU Guozhi, YAO Zhuping, RUAN Meiying, WANG Rongqing, YE Qingjing, LI Zhimiao, CHEN Shuangchen, CHENG Yuan. Effect of different light-emitting diode (LED) light treatments on postharvest quality of chili pepper (Capsicum annum L.)[J]. Acta Agriculturae Zhejiangensis, 2021, 33(11): 2059-2067.

Figures/Tables 5

References 39

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处理 Treatment	天门冬氨酸 Asp^BD	苏氨酸 Thr^A	丝氨酸 Ser^B	谷氨酸 Glu^BD	脯氨酸 Pro^B	甘氨酸 Gly^B	丙氨酸 Ala^B	缬氨酸 Val^A	蛋氨酸 Met^A	异亮氨酸 Ile^A	亮氨酸 Leu^A	酪氨酸 Tyr^B	苯丙氨酸 Phe^A	组氨酸 His^C	赖氨酸 Lys^A	精氨酸 Arg^C	胱氨酸 Cys^B	T	A	B	C	D
黑暗Dark	253.6	144.7	168.8	357.9	173.6	177.7	188.5	146.2	29.1	118.8	291.7	135.3	178.5	77.7	206.1	195.6	20.1	2863.7	1115.0	1475.4	273.3	611.5
白光 White light	233.2	153.5	174.9	358.4	190.1	190.4	204.3	154.3	40.9	11.4	305.5	140.2	184.2	55.6	220.6	188.2	24.2	2829.7	1070.4	1515.6	243.7	591.6
红光 Red light	280.9	171.7	196.5	394.1	212.8	215.7	227.0	163.7	30.7	130.4	344.3	153.7	213.3	88.3	241.8	255.6	27.4	3348.1	1296.0	1708.2	343.9	675.0
蓝光 Blue light	443.8	288.7	312.1	581.9	232.7	367.6	380.9	306.1	74.2	248.3	609.0	264.0	360.6	143.5	430.2	352.8	19.7	5416.0	2317.0	2602.7	496.3	1025.7
变异系数	31.68	35.3	31.5	25.3	12.8	37.0	35.4	39.5	48.0	76.1	38.51	35.2	36.6	41.0	38.1	30.7	16.1	33.9	35.0	25.0	28.8	24.2
CV/%

处理 Treatment	天门冬氨酸 Asp^BD	苏氨酸 Thr^A	丝氨酸 Ser^B	谷氨酸 Glu^BD	脯氨酸 Pro^B	甘氨酸 Gly^B	丙氨酸 Ala^B	缬氨酸 Val^A	蛋氨酸 Met^A	异亮氨酸 Ile^A	亮氨酸 Leu^A	酪氨酸 Tyr^B	苯丙氨酸 Phe^A	组氨酸 His^C	赖氨酸 Lys^A	精氨酸 Arg^C	胱氨酸 Cys^B	T	A	B	C	D
黑暗Dark	253.6	144.7	168.8	357.9	173.6	177.7	188.5	146.2	29.1	118.8	291.7	135.3	178.5	77.7	206.1	195.6	20.1	2863.7	1115.0	1475.4	273.3	611.5
白光 White light	233.2	153.5	174.9	358.4	190.1	190.4	204.3	154.3	40.9	11.4	305.5	140.2	184.2	55.6	220.6	188.2	24.2	2829.7	1070.4	1515.6	243.7	591.6
红光 Red light	280.9	171.7	196.5	394.1	212.8	215.7	227.0	163.7	30.7	130.4	344.3	153.7	213.3	88.3	241.8	255.6	27.4	3348.1	1296.0	1708.2	343.9	675.0
蓝光 Blue light	443.8	288.7	312.1	581.9	232.7	367.6	380.9	306.1	74.2	248.3	609.0	264.0	360.6	143.5	430.2	352.8	19.7	5416.0	2317.0	2602.7	496.3	1025.7
变异系数	31.68	35.3	31.5	25.3	12.8	37.0	35.4	39.5	48.0	76.1	38.51	35.2	36.6	41.0	38.1	30.7	16.1	33.9	35.0	25.0	28.8	24.2
CV/%

氨基酸种类 Amino acid type	氨基酸模式谱 Amino acid pattern spectrum	黑暗 Dark	白光 White light	红光 Red light	蓝光 Blue light	平均值 Average	变异系数 CV/%
苏氨酸Threonine (Thr)	4.00	5.05	5.42	5.13	5.33	5.23±0.17	3.30
缬氨酸Valine (Val)	5.00	5.11	5.45	4.89	5.65	5.28±0.34	6.49
异亮氨酸Isoleucine (Ile)	4.00	4.15	0.40	3.90	4.58	3.26±1.92	59.04
亮氨酸Leucine (Leu)	7.00	10.19	10.79	10.28	11.24	10.63±0.49	4.61
赖氨酸Lysine (Lys)	5.50	7.20	7.80	7.22	7.94	7.54±0.39	5.12
蛋氨酸Methionine (Met)+ 胱氨酸Cystine (Cys)	3.50	1.72	2.30	1.74	1.73	1.87±0.29	15.26
苯丙氨酸Phenylalanine (Phe)+酪氨酸Tyrosine (Tyr)	6.00	10.96	11.46	10.96	11.53	11.23±0.31	2.77

氨基酸种类 Amino acid type	氨基酸模式谱 Amino acid pattern spectrum	黑暗 Dark	白光 White light	红光 Red light	蓝光 Blue light	平均值 Average	变异系数 CV/%
苏氨酸Threonine (Thr)	4.00	5.05	5.42	5.13	5.33	5.23±0.17	3.30
缬氨酸Valine (Val)	5.00	5.11	5.45	4.89	5.65	5.28±0.34	6.49
异亮氨酸Isoleucine (Ile)	4.00	4.15	0.40	3.90	4.58	3.26±1.92	59.04
亮氨酸Leucine (Leu)	7.00	10.19	10.79	10.28	11.24	10.63±0.49	4.61
赖氨酸Lysine (Lys)	5.50	7.20	7.80	7.22	7.94	7.54±0.39	5.12
蛋氨酸Methionine (Met)+ 胱氨酸Cystine (Cys)	3.50	1.72	2.30	1.74	1.73	1.87±0.29	15.26
苯丙氨酸Phenylalanine (Phe)+酪氨酸Tyrosine (Tyr)	6.00	10.96	11.46	10.96	11.53	11.23±0.31	2.77

Effect of different light-emitting diode (LED) light treatments on postharvest quality of chili pepper (Capsicum annum L.)

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