Characterization of 75 Cultivars of Four <i>Capsicum</i> Species in Terms of Fruit Morphology, Capsaicinoids, Fatty Acids, and Pigments
Fruit quality has long been well known as an important prerequisite for evaluating pepper resources. In the study, 75 cultivars belonging to four <i>Capsicum</i> species were investigated on the bases of fruit morphology and concentrations of fruit secondary metabolites. The results show...
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MDPI AG
2022-06-01
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| author | Pingping Li Xiang Zhang Yuting Liu Zhihe Xie Ruihao Zhang Kai Zhao Junheng Lv Jinfen Wen Minghua Deng |
| author_facet | Pingping Li Xiang Zhang Yuting Liu Zhihe Xie Ruihao Zhang Kai Zhao Junheng Lv Jinfen Wen Minghua Deng |
| author_sort | Pingping Li |
| collection | DOAJ |
| description | Fruit quality has long been well known as an important prerequisite for evaluating pepper resources. In the study, 75 cultivars belonging to four <i>Capsicum</i> species were investigated on the bases of fruit morphology and concentrations of fruit secondary metabolites. The results showed that <i>C. annuum</i> had a greater variation than <i>C. chinense</i> and <i>C. frutescens</i> in terms of fruit weight, size and contents of carotenoids, anthocyanidins, and capsaicinoids. Moreover, there were significant differences in the concentrations of total phenol, total soluble sugar, total soluble solids, titratable acid, and total soluble protein of all samples. Capsaicin and dihydrocapsaicin were the most important capsaicinoids components in pepper fruits, of which <i>C. chinense</i> both had the highest levels, whereas some accessions of <i>C. annuum</i> were not detected. Eighteen fatty acids were detected in pepper fruits, and the dominant member was linoleic acid (a polyunsaturated fatty acid) therein. We integrated a set of methods for metabolites, and the results indicated that there was a positive correlation between concentrations of capsaicinoids and fatty acids. Four accessions had the highest contents of quality-related compounds, two of which belonged to <i>C. chinense</i> (S23 and S24) and possessed high levels of capsaicin. However, S67 had a high level of β-carotene and S68 contained higher contents of total fatty acid and ascorbic acid, and both of them belonged to <i>C. annuum</i>. This work could provide a valid experimental basis for the potential application value of the four accessions mentioned above. |
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| language | English |
| last_indexed | 2024-03-10T00:27:58Z |
| publishDate | 2022-06-01 |
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| spelling | doaj.art-b39875ee379b431494c3a5dcf048f95a2023-11-23T15:31:05ZengMDPI AGApplied Sciences2076-34172022-06-011212629210.3390/app12126292Characterization of 75 Cultivars of Four <i>Capsicum</i> Species in Terms of Fruit Morphology, Capsaicinoids, Fatty Acids, and PigmentsPingping Li0Xiang Zhang1Yuting Liu2Zhihe Xie3Ruihao Zhang4Kai Zhao5Junheng Lv6Jinfen Wen7Minghua Deng8College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, ChinaFaculty of Architecture and City Planning, Kunming University of Science and Technology, Kunming 650500, ChinaCollege of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, ChinaFruit quality has long been well known as an important prerequisite for evaluating pepper resources. In the study, 75 cultivars belonging to four <i>Capsicum</i> species were investigated on the bases of fruit morphology and concentrations of fruit secondary metabolites. The results showed that <i>C. annuum</i> had a greater variation than <i>C. chinense</i> and <i>C. frutescens</i> in terms of fruit weight, size and contents of carotenoids, anthocyanidins, and capsaicinoids. Moreover, there were significant differences in the concentrations of total phenol, total soluble sugar, total soluble solids, titratable acid, and total soluble protein of all samples. Capsaicin and dihydrocapsaicin were the most important capsaicinoids components in pepper fruits, of which <i>C. chinense</i> both had the highest levels, whereas some accessions of <i>C. annuum</i> were not detected. Eighteen fatty acids were detected in pepper fruits, and the dominant member was linoleic acid (a polyunsaturated fatty acid) therein. We integrated a set of methods for metabolites, and the results indicated that there was a positive correlation between concentrations of capsaicinoids and fatty acids. Four accessions had the highest contents of quality-related compounds, two of which belonged to <i>C. chinense</i> (S23 and S24) and possessed high levels of capsaicin. However, S67 had a high level of β-carotene and S68 contained higher contents of total fatty acid and ascorbic acid, and both of them belonged to <i>C. annuum</i>. This work could provide a valid experimental basis for the potential application value of the four accessions mentioned above.https://www.mdpi.com/2076-3417/12/12/6292<i>Capsicum</i>carotenoidscapsaicinoidsfatty acidcluster analysisprincipal component analysis |
| spellingShingle | Pingping Li Xiang Zhang Yuting Liu Zhihe Xie Ruihao Zhang Kai Zhao Junheng Lv Jinfen Wen Minghua Deng Characterization of 75 Cultivars of Four <i>Capsicum</i> Species in Terms of Fruit Morphology, Capsaicinoids, Fatty Acids, and Pigments Applied Sciences <i>Capsicum</i> carotenoids capsaicinoids fatty acid cluster analysis principal component analysis |
| title | Characterization of 75 Cultivars of Four <i>Capsicum</i> Species in Terms of Fruit Morphology, Capsaicinoids, Fatty Acids, and Pigments |
| title_full | Characterization of 75 Cultivars of Four <i>Capsicum</i> Species in Terms of Fruit Morphology, Capsaicinoids, Fatty Acids, and Pigments |
| title_fullStr | Characterization of 75 Cultivars of Four <i>Capsicum</i> Species in Terms of Fruit Morphology, Capsaicinoids, Fatty Acids, and Pigments |
| title_full_unstemmed | Characterization of 75 Cultivars of Four <i>Capsicum</i> Species in Terms of Fruit Morphology, Capsaicinoids, Fatty Acids, and Pigments |
| title_short | Characterization of 75 Cultivars of Four <i>Capsicum</i> Species in Terms of Fruit Morphology, Capsaicinoids, Fatty Acids, and Pigments |
| title_sort | characterization of 75 cultivars of four i capsicum i species in terms of fruit morphology capsaicinoids fatty acids and pigments |
| topic | <i>Capsicum</i> carotenoids capsaicinoids fatty acid cluster analysis principal component analysis |
| url | https://www.mdpi.com/2076-3417/12/12/6292 |
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