Abstract
Color and pungency are the two main factors of chili peppers that determine their quality and final market price. In this study, we investigated the effect of light-emitting diodes (LEDs) on fruit color and primary and secondary metabolites (capsaicinoids) in Capsicum annuum L. cv. Cheonyang. High-performance liquid chromatography analysis of acetonitrile extract of chili fruits revealed enhanced capsaicinoid contents in blue LEDs (180 ± 6.32 mg/100 g) when compared with fluorescent light (54 ± 3.12 mg/100 g). However, color of chili pepper was remarkably changed under different light treatments. Among these, high ASTA color values and chromatic parameters (L*, a*, b*, C*, and H°) were recorded under red plus blue LED, further indicating red plus blue LED is responsible for most vivid color development compared with monochromatic red or blue LEDs. In addition, we found total carbohydrate [22.32 mg·g −1 fresh weight (FW)], reducing sugars (8.27 mg·g −1 FW), starch (14.05 mg·g –1 FW), carotenoids (6.15 mg·g −1 FW), and protein (4.83 mg·g −1 FW) were significantly high under red plus blue LED. These results showed that there were significant differences of plant growth and production of various metabolites among the different LEDs. Furthermore, blue LED showed a relatively higher rate of capsaicinoid production and red plus blue LED produced striking color development in chili peppers. Therefore, the results presented here might serve as an alternative strategy for nutritional improvement (color, oleoresin, and pungency) of chili peppers.
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Claims 11
Claim · model-written summary
Blue LEDs enhanced capsaicinoid contents compared with fluorescent light.
- Taxon
- Capsicum annuum
Capsicum annuume0 - Treatment
- blue LEDse1
- Outcome
- capsaicinoid contentse1
- Direction
- enhancede1
- Value
- 180 ± 6.32 mg/100 ge1
- Comparator
- fluorescent lighte1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Capsicum annuum L. cv. Cheonyang”
e1“enhanced capsaicinoid contents in blue LEDs (180 ± 6.32 mg/100 g) when compared with fluorescent light (54 ± 3.12 mg/100 g)”
Claim · model-written summary
Different light treatments remarkably changed chili pepper colour.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- different light treatmentse2
- Outcome
- color of chili peppere2
- Direction
- remarkably changede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Capsicum annuum L. cv. Cheonyang”
e2“color of chili pepper was remarkably changed under different light treatments”
Claim · model-written summary
Red plus blue LED produced high ASTA color values in chili pepper.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- red plus blue LEDe3
- Outcome
- ASTA color valuese3
- Direction
- highe3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Capsicum annuum L. cv. Cheonyang”
e3“high ASTA color values and chromatic parameters (L*, a*, b*, C*, and H°) were recorded under red plus blue LED”
Claim · model-written summary
Red plus blue LED produced high L*, a*, b* chromatic parameters in chili pepper.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- red plus blue LEDe3
- Outcome
- L*, a*, b*e3
- Direction
- highe3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Capsicum annuum L. cv. Cheonyang”
e3“high ASTA color values and chromatic parameters (L*, a*, b*, C*, and H°) were recorded under red plus blue LED”
Claim · model-written summary
Red plus blue LED produced high C* and H° chromatic parameters in chili pepper.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- red plus blue LEDe3
- Outcome
- C*, and H°e3
- Direction
- highe3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Capsicum annuum L. cv. Cheonyang”
e3“high ASTA color values and chromatic parameters (L*, a*, b*, C*, and H°) were recorded under red plus blue LED”
Claim · model-written summary
Red plus blue LED gave the most vivid colour development compared with monochromatic red or blue LEDs.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- red plus blue LEDe4
- Outcome
- color developmente4
- Direction
- most vivide4
- Comparator
- monochromatic red or blue LEDse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Capsicum annuum L. cv. Cheonyang”
e4“red plus blue LED is responsible for most vivid color development compared with monochromatic red or blue LEDs”
Claim · model-written summary
Red plus blue LED increased total carbohydrate content in chili pepper.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- red plus blue LEDe5
- Outcome
- total carbohydratee5
- Direction
- highe5
- Value
- 22.32 mg·g −1 fresh weight (FW)e5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Capsicum annuum L. cv. Cheonyang”
e5“we found total carbohydrate [22.32 mg·g −1 fresh weight (FW)], reducing sugars (8.27 mg·g −1 FW), starch (14.05 mg·g –1 FW), carotenoids (6.15 mg·g −1 FW), and protein (4.83 mg·g −1 FW) were significantly high under red plus blue LED”
Claim · model-written summary
Red plus blue LED increased reducing sugars in chili pepper.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- red plus blue LEDe5
- Outcome
- reducing sugarse5
- Direction
- highe5
- Value
- 8.27 mg·g −1 FWe5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Capsicum annuum L. cv. Cheonyang”
e5“we found total carbohydrate [22.32 mg·g −1 fresh weight (FW)], reducing sugars (8.27 mg·g −1 FW), starch (14.05 mg·g –1 FW), carotenoids (6.15 mg·g −1 FW), and protein (4.83 mg·g −1 FW) were significantly high under red plus blue LED”
Claim · model-written summary
Red plus blue LED increased starch in chili pepper.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- red plus blue LEDe5
- Outcome
- starche5
- Direction
- highe5
- Value
- 14.05 mg·g –1 FWe5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Capsicum annuum L. cv. Cheonyang”
e5“we found total carbohydrate [22.32 mg·g −1 fresh weight (FW)], reducing sugars (8.27 mg·g −1 FW), starch (14.05 mg·g –1 FW), carotenoids (6.15 mg·g −1 FW), and protein (4.83 mg·g −1 FW) were significantly high under red plus blue LED”
Claim · model-written summary
Red plus blue LED increased carotenoids in chili pepper.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- red plus blue LEDe5
- Outcome
- carotenoidse5
- Direction
- highe5
- Value
- 6.15 mg·g −1 FWe5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Capsicum annuum L. cv. Cheonyang”
e5“we found total carbohydrate [22.32 mg·g −1 fresh weight (FW)], reducing sugars (8.27 mg·g −1 FW), starch (14.05 mg·g –1 FW), carotenoids (6.15 mg·g −1 FW), and protein (4.83 mg·g −1 FW) were significantly high under red plus blue LED”
Claim · model-written summary
Red plus blue LED increased protein in chili pepper.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- red plus blue LEDe5
- Outcome
- proteine5
- Direction
- highe5
- Value
- 4.83 mg·g −1 FWe5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Capsicum annuum L. cv. Cheonyang”
e5“we found total carbohydrate [22.32 mg·g −1 fresh weight (FW)], reducing sugars (8.27 mg·g −1 FW), starch (14.05 mg·g –1 FW), carotenoids (6.15 mg·g −1 FW), and protein (4.83 mg·g −1 FW) were significantly high under red plus blue LED”
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