Abstract
Sweet pepper is susceptible to changes in temperature conditions, especially above 30 °C. In this research study, two cultivars, Melchor and Tamarín, were subjected to three different temperatures. For this, the experiment was run at three specific temperatures (24 °C, 28 °C, and 32 °C), keeping the rest of the parameters the same in all experiments. In fully mature fruits, parameters such as weight, color, TSS, total phenols, mineral content, and amino acid content were analyzed. Our results showed that high temperatures reduced fruit weight and increased color parameters, mainly in Melchor. In addition, a temperature of 28 °C advanced the maturation of the Tamarín fruits by 14 days with respect to 24 °C. At a nutritional level, high temperatures caused a reduction in TSS, total phenols, and cations, and on the contrary, increased the content of anions. In the case of amino acids, a temperature increase to 28 °C caused a general increase in the amino acids measured, except for proline, which was reduced. Thus, the data from this study support the need to study new strategies in crop management to reduce the negative effects that the unstoppable rise in temperatures due to climate change will produce.
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Claims 8
Claim · model-written summary
High temperatures reduced sweet-pepper fruit weight, mainly in Melchor.
- Taxon
- Sweet Pepper
Capsicum annuumt0 - Material
- Melchore0
- Treatment
- high temperaturese0
- Outcome
- fruit weighte0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“high temperatures reduced fruit weight and increased color parameters, mainly in Melchor.”
t0“Sweet Pepper”
Claim · model-written summary
High temperatures increased fruit color parameters, mainly in Melchor.
- Taxon
- Sweet PepperCapsicum annuumt0
- Material
- Melchore0
- Treatment
- high temperaturese0
- Outcome
- color parameterse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“high temperatures reduced fruit weight and increased color parameters, mainly in Melchor.”
t0“Sweet Pepper”
Claim · model-written summary
28 °C advanced Tamarín fruit maturation by 14 days versus 24 °C.
- Taxon
- Sweet PepperCapsicum annuumt0
- Material
- Tamaríne0
- Treatment
- 28 °Ce0
- Outcome
- maturatione0
- Direction
- advancede0
- Value
- 14 dayse0
- Comparator
- 24 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a temperature of 28 °C advanced the maturation of the Tamarín fruits by 14 days with respect to 24 °C.”
t0“Sweet Pepper”
Claim · model-written summary
High temperatures reduced total soluble solids and total phenols.
- Taxon
- Sweet PepperCapsicum annuumt0
- Treatment
- high temperaturese0
- Outcome
- TSS, total phenolse0
- Direction
- reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“high temperatures caused a reduction in TSS, total phenols, and cations”
t0“Sweet Pepper”
Claim · model-written summary
High temperatures reduced fruit cation content.
- Taxon
- Sweet PepperCapsicum annuumt0
- Treatment
- high temperaturese0
- Outcome
- cationse0
- Direction
- reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“high temperatures caused a reduction in TSS, total phenols, and cations”
t0“Sweet Pepper”
Claim · model-written summary
High temperatures increased fruit anion content.
- Taxon
- Sweet PepperCapsicum annuumt0
- Outcome
- content of anionse0
- Direction
- increasede0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increased the content of anions.”
t0“Sweet Pepper”
Claim · model-written summary
Increasing temperature to 28 °C generally increased measured amino acids other than proline.
- Taxon
- Sweet PepperCapsicum annuumt0
- Treatment
- temperature increase to 28 °Ce0
- Outcome
- amino acids measurede0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a temperature increase to 28 °C caused a general increase in the amino acids measured, except for proline, which was reduced.”
t0“Sweet Pepper”
Claim · model-written summary
Increasing temperature to 28 °C reduced proline.
- Taxon
- Sweet PepperCapsicum annuumt0
- Treatment
- temperature increase to 28 °Ce0
- Outcome
- prolinee0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a temperature increase to 28 °C caused a general increase in the amino acids measured, except for proline, which was reduced.”
t0“Sweet Pepper”
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.