Content of Capsaicinoids and Physicochemical Characteristics of Manzano Hot Pepper Grown in Greenhouse

Mario PÉREZ-GRAJALES; Maria Teresa MARTÍNEZ-DAMIÁN; Oscar CRUZ-ALVAREZ; Sandra Miryam POTRERO-ANDRADE; Aureliano PEÑA-LOMELÍ; Victor Arturo GONZÁLEZ-HERNÁNDEZ; Angel VILLEGAS-MONTER

doi:10.15835/nbha47111241

Authors

Mario PÉREZ-GRAJALES Autonomous University Chapingo, Department of Plant Science, Km. 38.5 Mexico-Texcoco Highway, CP 56230 Chapingo, State of Mexico (MX)
Maria Teresa MARTÍNEZ-DAMIÁN Autonomous University Chapingo, Department of Plant Science, Km. 38.5 Mexico-Texcoco Highway, CP 56230 Chapingo, State of Mexico (MX)
Oscar CRUZ-ALVAREZ Autonomous University of Chihuahua, Faculty of Agrotechnological Sciences, Pascual Orozco Avenue, Campus 1, Santo Niño, CP 31350 Chihuahua (MX)
Sandra Miryam POTRERO-ANDRADE Autonomous University Chapingo, Department of Plant Science, Km. 38.5 Mexico-Texcoco Highway, CP 56230 Chapingo, State of Mexico (MX)
Aureliano PEÑA-LOMELÍ Autonomous University Chapingo, Department of Plant Science, Km. 38.5 Mexico-Texcoco Highway, CP 56230 Chapingo, State of Mexico (MX)
Victor Arturo GONZÁLEZ-HERNÁNDEZ Postgraduate College, Campus Montecillo, Texcoco, CP 56230 Montecillo, State of Mexico (MX)
Angel VILLEGAS-MONTER Postgraduate College, Campus Montecillo, Texcoco, CP 56230 Montecillo, State of Mexico (MX)

DOI:

https://doi.org/10.15835/nbha47111241

Keywords:

Capsicum pubescens Ruiz y Pavón, color, fruit quality, scoville heat unit, titratable acidity, total carotenoids

Abstract

The hotness of the chili fruit (Capsicum spp.) is mainly due to the presence of capsaicinoids (capsaicin, nordihydrocapsaicin and dihydrocapsaicin). The aim of the present research was to evaluate the content of capsaicinoids and characteristics of physicochemical quality in fruits of manzano hot pepper grown in the greenhouse. The experimental design used was completely randomized with 3 and 4 replications. The parameters evaluated were total capsaicinoids, vitamin C, total carotenoids (TC), total soluble solids (TSS), titratable acidity, pH, firmness and color of the fruit. Among the hybrids with the highest content of total capsaicinoids and vitamin C, L4XL8 and L5XL7 (27 371 and 21 700 SHU, respectively) stand out as well as L2XL5 with 809.35 mg 100 g^-1. On the other hand, L2XL3 stood out for its TC content (1 515.98 μg 100 g^-1); L2XL7 and L4Xl7 stood out for the concentration of TSS, maintaining the acidity level without major changes. Additionally, L7XL8 was a material that was characterized to have fruits with greater firmness (2.31 N) and chromaticity of color (intense yellow) of 72.96. Among the evaluated hybrids, there are materials that presented fruits with physical and chemical characteristics of quality, which could be considered important from the commercial point of view or genetic improvement.

Metrics

Metrics Loading ...

References

Agostini-Costa TS, Silva GI, Martins PLA, Becke SFJ, Costa RCS (2017). Carotenoid and total vitamin C content of peppers from selected Brazilian cultivars. Journal of Food Composition and Analysis 57:73-79.

AOAC (1995). Association of Official Analytical Chemists. Official Method 995.03. Capsaicinoids in capsicums and their extractives liquid chromatographic method. Retrieved 2017 March 04 from http://eoma.aoac.org.

AOAC (1990). Association of Official Analytical Chemists. Official Methods and Analysis (14th ed). Association of Official Analytical Chemists Inc. Arlington, Virginia.

Beckles DM (2012). Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruit. Postharvest Biology and Technology 63(1):129-140.

Bo ML, Carpizo GC (2015). Pollen phenotyping and performance in rocoto chili (Capsicum pubescens Ruiz et Pav., Solanaceae). Grana 54(1):37-44.

Cheema A, Padmanabhan P, Subramanian J, Blom T, Paliyath G (2014). Improving quality of greenhouse tomato (Solanum lycopersicum L.) by pre- and postharvest applications of hexanal-containing formulations. Postharvest Biology and Technology 95:13-19.

Collins DM, Mayer WL, Bosland WP (1995). Improved method for quantifying capsaicinoids in Capsicum using high-performance liquid chromatography. HortScience 30(1):137-139.

Cruz-Álvarez O, Martínez-Damián MT, Rodríguez-Pérez JE, Colinas-León MT, Moreno-Pérez EC (2012). Conservación poscosecha de tomate de cáscara (Physalis ixocarpa Brot. ex Horm.) con y sin cáliz [Postharvest conservation of husk tomato (Physalis ixocarpa Brot. Ex. Horm.) with and without calyx]. Revista Chapingo Serie Horticultura 18(3):333-344.

Cruz-Pérez AB, González-Hernández VA, Soto-Hernández RM, Gutiérrez-Espinoza MA, Gerdea-Béjar AA, Pérez-Grajales M (2007). Capsaicinoides. vitamina C y heterosis durante el desarrollo del fruto de chile Manzano [Capsaicinoids, vitamin c and heterosis during fruit development of manzano hot pepper]. Agrociencia 41(6):627-635.

Datt SK, Karki S, Singh N, Attri S (2012). Chemical composition, functional properties and processing of carrot-a review. Journal of Food Science and Technology 49(1):22-32.

De Aguiar AC, Pereira CJ, Fernandez BG, Teixeira GH, Martínez J (2016). Comparative study of capsaicinoid composition in capsicum peppers grown in Brazil. International Journal of Food Properties 19(6):1292-1302.

Espinosa-Torres LE, Ramírez-Abarca O (2016). Rentabilidad de chile manzano (Capsicum pubescens R Y P) producido en invernadero en Texcoco, Estado de México [Profitability chile apple (Capsicum pubescens R Y P) produced in greenhouses in Texcoco, State of Mexico]. Revista Mexicana de Ciencias Agrícolas 7(2):325-335.

Espinosa-Torres LE, Ramírez-Abarca O, Figueroa-Hernández E (2014). Tipología del mercado de chile manzano en el Estado de México [Typology manzano hot pepper markets in the State of Mexico]. Debate Económico 3(2):143-163.

Espinosa-Torres LE, Pérez-Grajales M, Martínez-Damián MT, Castro- Brindis R, Barrios-Puente G (2010). Efecto de empaques y temperaturas en chile manzano (Capsicum pubescens Ruíz y Pavón) [Effect of packaging and postharvest storage temperatures on manzano hot peppers (Capsicum pubescens Ruíz & Pavón]. Revista Chapingo Serie Horticultura 16(2):115-121.

Figueroa CIE, Martínez DMT, Rodríguez PJE, Cruz AO, Colinas LBMT, Valle GS, Ramírez RSP (2015). Capacidad antioxidante en variedades de pimiento morrón (Capsicum annum L.) [Antioxidant capacity in sweet pepper (Capsicum annuum L.) varieties]. Interciencia 40(10):696-703.

Fox AJ, Del Pozo-Insfran D, Lee JH, Sargent SA, Talcott ST (2005). Ripening-induced chemical and antioxidant changes in bell peppers as affected by harvest maturity and postharvest ethylene exposure. HortScience 40(3):732-736.

Giovannoni JJ (2007). Fruit ripening and its manipulation. In: Gan S (Ed). Senescence processes in plants: annual plants reviews. Blackwell Publishing Ltd, New York pp 278-295.

Hwang-Sung M, Kil-Su J, Ji-Eun H, Su-Gyeong J, Byung-Soo K (2015). Horticultural and chemical quality characterization of accessions selected from four species of Capsicum. Horticulture, Environment and Biotechnology 56(1):54-66.

Islam AM, Sundar SS, Sinha P, Singh NM, Neog B, Bhushan TS (2015). Variability in capsaicinoid content in different landraces of Capsicum cultivated in north-eastern India. Scientia Horticulturae 183:66-71.

Jiménez LJ, López EJ, Huez LMA, García LAM, Soto OR, Escoboza GLF (2013). Postharvest quality and shelf life of green pepper (Capsicum annuum L.) grown under open-field and greenhouse conditions. IDESIA 31(4):35-41.

Lichtenhaler KH (1987). Chlorophylls and carotenoids: Pigments of photosynthetic biomembranes. In: Packer L, Douce R (Eds). Methods in enzymology. Academic Press Inc, New York pp 350-382.

Meckelmann WS, Jansen C, Riegel WD, Zonneveld M, Rios L, Peña K, Mueller?Seitz E (2015). Phytochemicals in native Peruvian Capsicum pubescens (Rocoto). European Food Research and Technology 241(6):817-825.

Minolta K (2007). Precise Color Communication. Color control from perception to instrumentation. Japan, Konica Minolta Sensing, Inc. Retrieved 2017 December 12 from https://www.konicaminolta. com/instruments/knowledge/color/pdf/color_communication.pdf.

Moreno-Pérez EC, Martínez-Damián MT, Reyes-López D, Pérez-Mercado CA, Peña-Lomelí A, Espinosa-Robles P (2006). Intensidad de color y contenido de antocianinas en chile guajillo (Capsicum annuum L.) [Color intensity and anthocyanins content in chilli guajillo (Capsicum annuum L.)]. Revista Chapingo Serie Horticultura 17(1):135-140.

Navarro MJ, Flores C, Garrido C, Martínez V (2006). Changes in the contents of antioxidant compounds in pepper fruits at different ripening stages. as affected by salinity. Food Chemistry 96(1):66-73.

Orellana-Escobedo L, García-Amezquita LE, Olivas GI, Ornelas-Paz JJ, Sepúlveda DR (2013). Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicum spp.) cultivated in the State of Chihuahua. CyTA-Journal of Food 11(2):179-184.

Pérez GM, Castro BR (1998). Guía técnica para la producción intensiva de chile manzano [Technical guide for the intensive production of manzano hot pepper]. Universidad Autónoma Chapingo. Texcoco, Mexico.

Pérez GM, Castro BR (2012). El chile Manzano [The manzano hot pepper]. Universidad Autónoma Chapingo. Texcoco, Mexico.

Rodríguez-Burruezo A, González-Mas MC, Nuez F (2010). Carotenoid composition and vitamin A value in ají (Capsicum baccatum L.) and rocoto (C. pubescens R. & P.), 2 pepper species from the Andean Region. Journal of Food Science 75(8):S446-53.

Rodríguez-Uribe L, Guzmán I, Rajapakse W, Richinis RD, O’Conell MA (2012). Carotenoid accumulation in orange-pigmented Capsicum annuum fruit. regulated at multiple levels. Journal of Experimental Botany 63(1):517-526.

Salinas HRM, Lievano LEA, Ulín-Montejo F, Mercado JN, Petit JD (2010). Caracterización morfológica y cambios durante la vida postcosecha de cuatro tipos de chile Amashito (Casicum annuum L.) variedad Glabriusculum (Dunal) Heiser & Pickersgill [Morphological characterization and postharvest changes of four Amashito chili types (Capsicum annuum L.) variety Glabriusculum (Dunal) Heiser & Pickersgill]. Revista Iberoamericana de Tecnología Postcosecha 11(1):92-100.

Sánchez-Sánchez H, González-Hernández VA, Cruz-Pérez AB, Pérez-Grajales M, Gutiérrez-Espinosa MA, Gardea-Béjar AA, Gómez-Lim MA (2010). Herencia de capsaicinoides en chile Manzano (Capsicum pubescens R. y P.) [Inheritance of capsaicinoids in manzano hot chili pepper (Capsicum pubescens R. and P.)]. Agrociencia 44(6):656-665.

SAS Institute Inc (2003). Base SAS® 9.1 Procedures Guide. Cary, NC: SAS Institute Inc.

Segura CMR, Ramirez GK, Moguel OY, Betancur AD (2013). Polyphenols, ascorbic acid and carotenoids contents and antioxidant properties of habanero pepper (Capsicum chinense) fruit. Food and Nutrition Sciences 4:47-54.

Sun-Hwa H, Jung-Bong K, Jong-Sug P, Shin-Woo L, Kang-Jin C (2007). A comparison of the carotenoid accumulation in Capsicum varieties that show different ripening colours: deletion of the capsanthin-capsorubin synthase gene is not a prerequisite for the formation of a yellow pepper. Journal of Experimental Botany 58(12):3135-3144.

Teodoro PAF, Alves BNR, Ribero BL, Reis K, Reifschneider BFJ, Fonseca NME, Silva PJ, Agostini-Costa T (2013). Vitamin C content in habanero pepper accessions (Capsicum chinense). Horticultura Brasileira 31(1):59-62.

Tortoe C, Toah AP, Essel M (2016). Physicochemical and colorimetric properties of green pepper (Capsicum annuum L.) puree. Annals. Food Science and Technology 17(1):172-178.

Vera-Guzmán AM, Chávez-Servia JL, Carrillo-Rodríguez JC, López GM (2011). Phytochemical evaluation of wild and cultivated pepper (Capsicum annuum L. and C. pubescens Ruiz & Pav.) from Oaxaca, México. Chilean Journal of Agricultural Research 71(4):578-585.

Vera-Guzmán, AM, Aquino-Bolaños EN, Heredia-García E, Carrillo-Rodríguez JC, Hernández-Delgado S, Chávez-Servia JL (2017). Flavonoid and capsaicinoid contents and consumption of mexican chili pepper (Capsicum annuum L.) landraces. In: Gonçalo CJ (Ed). Flavonoids - from biosynthesis to human health. InTechOpen, London pp 405-437.

Wahyuni Y, Ballester AR, Sudarmonowati E, Bino RJ, Bovy GA (2013). Secondary metabolites of Capsicum species and their importance in the human diet. Journal of Natural Products 76:783-793.

Yamamoto S, Djarwaningsih T, Wiriadinata H (2013). Capsicum pubescens (Solanaceae) in Indonesia: its history, taxonomy, and distribution. Economic Botany 67(2):161-170.