Understanding colour retention in red chilli pepper fruit using a metabolite profiling approach. / Berry, Harriet; Lai, Florence; Kende, Aniko; Rickett, Daniel; Baxter, Charles; Enfissi, Eugenia; Fraser, Paul.

In: Food Chemistry, 26.01.2021.

Research output: Contribution to journalArticlepeer-review

E-pub ahead of print

Standard

Understanding colour retention in red chilli pepper fruit using a metabolite profiling approach. / Berry, Harriet; Lai, Florence; Kende, Aniko; Rickett, Daniel; Baxter, Charles; Enfissi, Eugenia; Fraser, Paul.

In: Food Chemistry, 26.01.2021.

Research output: Contribution to journalArticlepeer-review

Harvard

APA

Vancouver

Author

Berry, Harriet ; Lai, Florence ; Kende, Aniko ; Rickett, Daniel ; Baxter, Charles ; Enfissi, Eugenia ; Fraser, Paul. / Understanding colour retention in red chilli pepper fruit using a metabolite profiling approach. In: Food Chemistry. 2021.

BibTeX

@article{0a0c294c9cd44d9ead6dbdbfca765636,
title = "Understanding colour retention in red chilli pepper fruit using a metabolite profiling approach",
abstract = "Carotenoids are the pigments responsible for conferring the characteristic deep red colour to chilli pepper. The post-harvest retention of this colour is a key trait that governs the price of the produce. Determining colour retention and the associated underlying biochemical mechanisms are important issues that require investigation. In this present study, the ability of image analysis to determine colour change in ground chilli fruit was evaluated. This method enabled differentiation of extreme retention phenotypes whilst also reducing the duration of storage required to make accurate determinations. The analysis of volatiles indicated different levels of lipid and carotenoid derived volatiles in lines with different retention properties. Metabolite profiling of intermediary metabolism supported these findings, with increased levels of unsaturated fatty acids present in lines with low retention properties. Collectively, these data have led us to propose that in chilli fruit lipid peroxidation is one of the progenitors of carotenoid degradation.",
keywords = "Capsicum, carotenoids, colour, retention, post-harvest storage, volatiles, metabolomics",
author = "Harriet Berry and Florence Lai and Aniko Kende and Daniel Rickett and Charles Baxter and Eugenia Enfissi and Paul Fraser",
year = "2021",
month = jan,
day = "26",
doi = "10.1016/j.fochms.2021.100013",
language = "English",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",

}

RIS

TY - JOUR

T1 - Understanding colour retention in red chilli pepper fruit using a metabolite profiling approach

AU - Berry, Harriet

AU - Lai, Florence

AU - Kende, Aniko

AU - Rickett, Daniel

AU - Baxter, Charles

AU - Enfissi, Eugenia

AU - Fraser, Paul

PY - 2021/1/26

Y1 - 2021/1/26

N2 - Carotenoids are the pigments responsible for conferring the characteristic deep red colour to chilli pepper. The post-harvest retention of this colour is a key trait that governs the price of the produce. Determining colour retention and the associated underlying biochemical mechanisms are important issues that require investigation. In this present study, the ability of image analysis to determine colour change in ground chilli fruit was evaluated. This method enabled differentiation of extreme retention phenotypes whilst also reducing the duration of storage required to make accurate determinations. The analysis of volatiles indicated different levels of lipid and carotenoid derived volatiles in lines with different retention properties. Metabolite profiling of intermediary metabolism supported these findings, with increased levels of unsaturated fatty acids present in lines with low retention properties. Collectively, these data have led us to propose that in chilli fruit lipid peroxidation is one of the progenitors of carotenoid degradation.

AB - Carotenoids are the pigments responsible for conferring the characteristic deep red colour to chilli pepper. The post-harvest retention of this colour is a key trait that governs the price of the produce. Determining colour retention and the associated underlying biochemical mechanisms are important issues that require investigation. In this present study, the ability of image analysis to determine colour change in ground chilli fruit was evaluated. This method enabled differentiation of extreme retention phenotypes whilst also reducing the duration of storage required to make accurate determinations. The analysis of volatiles indicated different levels of lipid and carotenoid derived volatiles in lines with different retention properties. Metabolite profiling of intermediary metabolism supported these findings, with increased levels of unsaturated fatty acids present in lines with low retention properties. Collectively, these data have led us to propose that in chilli fruit lipid peroxidation is one of the progenitors of carotenoid degradation.

KW - Capsicum, carotenoids, colour, retention, post-harvest storage, volatiles, metabolomics

U2 - 10.1016/j.fochms.2021.100013

DO - 10.1016/j.fochms.2021.100013

M3 - Article

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 100013

ER -