|Table of Contents|

Changes in Color Transformation of Postharvest Pepper Fruits Under Different Light Qualities at Low Temperatures

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2026年9
Page:
44-51
Research Field:
Publishing date:

Info

Title:
Changes in Color Transformation of Postharvest Pepper Fruits Under Different Light Qualities at Low Temperatures
Author(s):
WU Jingfang1; WANG Jubin1; LIU Shujuan1; LIU Tengyun1; SONG Yuanhui2; ZHOU Hua1
(1.Institute of Resources and Environment,Jiangxi Academy of Sciences,Nanchang,Jiangxi 330096;2.Ganzhou Sub-Center of National Vegetable Qualty Standards Center,Ganzhou,Jiangxi 341600)
Keywords:
light quality; postharvest pepper; fruit color; color transformation
PACS:
S641.3
DOI:
10.11937/bfyy.20253737
Abstract:
Taking postharvest chili peppers as the test material,different light qualities (green light,ultraviolet A,red light,and ultraviolet C) were applied to investigate their effects on the chlorophyll,carotenoid,and anthocyanin contents in postharvest chili peppers,in order to provide references for research on color transformation and regulation in postharvest chili pepper fruits.The results showed that low-temperature red light treatment rapidly promoted pepper color transformation,achieving a color change rate of over 90% after 10 days.After 15 days of treatment,the contents of anthocyanins and carotenoids (including neoxanthin,capsanthin,β-cryptoxanthin,zeaxanthin,and β-carotene) in the fruits increased significantly.In contrast,the contents of total chlorophyll and lutein remained the highest under low-temperature dark treatment.Correlation analysis showed that the fruit color change rate was significantly negatively correlated with total chlorophyll and lutein contents,but significantly positively correlated with anthocyanin,capsanthin,and other indicators.

References:

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Last Update: 2026-05-19