Smart Glass Film Reduced Ascorbic Acid in Red and Orange Capsicum Fruit Cultivars without Impacting Shelf Life
Abstract
:1. Introduction
2. Results
2.1. SGF Impacted Red Fruit Cuticular Deposition but Not Development at Mature Ripe Stage
2.2. SGF Significatly Reduced Ascorbic Acid Content and Caused Subtle Effects on Fruit Quality Indexes
2.3. SGF Did Not Impact the Shelf Life or Fruit Quality
3. Discussion
3.1. SGF Does Not Affect Fruit Development, Ripening, or Appearance
3.2. SGF Reduced Cuticular Deposition in the Red Cultivar
3.3. SGF Reduced Ascorbic Acid Content
3.4. Fruit Firmness, Water Loss, and Shelf Life Storage Were Not Affected by SGF
4. Materials and Methods
4.1. Plant Materials, Growth Conditions, and Fruit Collection
4.2. Confocal Microscopy of Fruit Cuticle Thickness
4.3. Postharvest Quality Trait Measurements
4.4. Carotenoid Quantification
4.5. Quantification of Fruit Firmness, Water Loss, and Shelf Life
4.6. Statistical Analysis
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Trait | Red Variety | Orange Variety | CV | SGF × CV | ||||||
---|---|---|---|---|---|---|---|---|---|---|
Control | SGF | % | SGF | Control | SGF | % | SGF | |||
Morphological Parameters in Ripe Fruit (65 DAP) | ||||||||||
Weight (g) | 237 (±37) | 243 (±45) | +2.3 | NS | 213 (±21) | 222 (±27) | +4.4 | NS | * | NS |
Diameter (mm) | 77.6 (±9.0) | 76.3 (±6.9) | −1.7 | NS | 78 (±8) | 78 (±8) | −0.4 | NS | NS | NS |
Length (mm) | 81.3 (±7.6) | 80.6 (±5.1) | −0.8 | NS | 85.3 (±5.8) | 86.5 (±3.8) | +1.4 | NS | ** | NS |
Pericarp thickness (mm) | 7.5 (±0.7) | 7.5 (±0.6) | 0 | NS | 6.9 (±0.4) | 7.1 (±0.3) | +2.9 | NS | ** | NS |
Cuticular thickness (µm) | 10.4 (±0.3) | 9.9 (±0.1) | −5.6 | * | 8.7 (±0.2) | 8.6 (±0.1) | −1.1 | NS | *** | NS |
Quality parameters in ripe fruit (65 DAP) | ||||||||||
Moisture content (%) | 92.9 (±0.1) | 93.1 (±0.1) | +0.2 | NS | 92.4 (±0.05) | 92.1 (±0.1) | −0.3 | ** | *** | ** |
pH | 5.04 (±0.01) | 5.08 (±0.01) | +0.8 | *** | 5.06 (±0.01) | 5.05 (±0.00) | −0.2 | NS | NS | ** |
Ash (g/kg) | 3.2 (±0.01) | 3.2 (±0.01) | 0 | NS | 3.1 (±0.01) | 3.3 (±0.01) | +6.5 | *** | NS | ** |
Total soluble solids (TSS, %) | 6.61 (±0.06) | 6.62 (±0.11) | +0.2 | NS | 6.57 (±0.07) | 6.86 (±0.12) | +4.4 | * | NS | NS |
Titratable acidity (TA, g/kg FW) | 2.29 (±0.15) | 1.82 (±0.26) | −21 | * | 2.00 (±0.15) | 1.84 (±0.26) | −8 | NS | * | ** |
TSS/TA | 2.89 (±0.04) | 3.71 (±0.11) | +29 | *** | 3.35 (±0.09) | 6.35 (±1.60) | +89 | * | * | NS |
L* (Lightness) | 70.6 (±0.3) | 70.6 (±0.2) | 0 | NS | 75.3 (±0.35) | 74.8 (±0.6) | −0.6 | NS | *** | NS |
a* (-green to +red) | 17.9 (±0.5) | 17.4 (±1.0) | −2.5 | NS | 17.0 (±0.9) | 14.9 (±0.2) | −12 | ** | ** | * |
b* (-blue to +yellow) | −1.1 (±0.3) | −1.4 (±0.4) | −27 | NS | 7.1 (±0.6) | 6.2 (±0.7) | −13 | * | *** | NS |
C* | 17.9 (±0.3) | 17.5 (±0.6) | −2.2 | NS | 18.4 (±0.4) | 16.1 (±0.2) | −12.5 | ** | NS | * |
h | −0.06 (±0.01) | −0.08 (±0.02) | −33.3 | NS | 0.40 (±0.01) | 0.40 (±0.02) | 0 | NS | *** | NS |
Ascorbic acid (g/kg FW) | 0.91 (±0.07) | 0.83 (±0.04) | −9 | *** | 1.07 (±0.08) | 0.92 (±0.09) | −14 | *** | *** | ** |
Firmness (N) | 11.6 (±0.6) | 10.5 (±0.4) | −9.4 | NS | 6.9 (±0.1) | 7.0 (±0.1) | +0.9 | NS | *** | NS |
Total Carotenoids (mg/kg FW) | 482 (±65) | 501 (±41) | +3.8 | NS | 458 (±45) | 362 (±60) | −21 | NS | NS | NS |
Correlation | Red | Orange | ||
---|---|---|---|---|
Control | SGF | Control | SGF | |
PAR-TSS | −0.22 | 0.47 | 0.11 | −0.62 |
PAR-TA | 0.10 | −0.12 | −0.69 | 0.37 |
PAR-Moisture | 0.24 | −0.25 | 0.14 | 0.26 |
PAR-pH | −0.11 | −0.76 | −0.56 | 0.33 |
PAR-Ascorbic acid | −0.61 | −0.22 | 0.12 | 0.93 ** |
PAR-Ash | −0.58 | −0.40 | −0.18 | 0.08 |
PAR-L* | 0.14 | −0.97 ** | 0.35 | 0.52 |
PAR-a* | 0.05 | −0.91 * | −0.01 | 0.24 |
PAR-b* | 0.01 | −0.94 * | 0.07 | 0.38 |
PAR-C* | 0.05 | −0.91 * | 0.01 | 0.35 |
PAR-h | 0.02 | −0.92 * | 0.11 | 0.38 |
PAR-Total Carotenoid | 0.09 | 0.37 | 0.47 | 0.55 |
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He, X.; Chavan, S.G.; Hamoui, Z.; Maier, C.; Ghannoum, O.; Chen, Z.-H.; Tissue, D.T.; Cazzonelli, C.I. Smart Glass Film Reduced Ascorbic Acid in Red and Orange Capsicum Fruit Cultivars without Impacting Shelf Life. Plants 2022, 11, 985. https://doi.org/10.3390/plants11070985
He X, Chavan SG, Hamoui Z, Maier C, Ghannoum O, Chen Z-H, Tissue DT, Cazzonelli CI. Smart Glass Film Reduced Ascorbic Acid in Red and Orange Capsicum Fruit Cultivars without Impacting Shelf Life. Plants. 2022; 11(7):985. https://doi.org/10.3390/plants11070985
Chicago/Turabian StyleHe, Xin, Sachin G. Chavan, Ziad Hamoui, Chelsea Maier, Oula Ghannoum, Zhong-Hua Chen, David T. Tissue, and Christopher I. Cazzonelli. 2022. "Smart Glass Film Reduced Ascorbic Acid in Red and Orange Capsicum Fruit Cultivars without Impacting Shelf Life" Plants 11, no. 7: 985. https://doi.org/10.3390/plants11070985