Tailored Physicochemical Properties and Bioactive Value of Sweet Pepper Fruits from Controlled High Temperature

Sweet pepper is susceptible to changes in temperature conditions, especially above 30 degrees C. In this research study, two cultivars, Melchor and Tamarin, were subjected to three different temperatures. For this, the experiment was run at three specific temperatures (24 degrees C, 28 degrees C, and 32 degrees C), keeping the rest of the parameters the same in all experiments. In fully mature fruits, parameters such as weight, color, TSS, total phenols, mineral content, and amino acid content were analyzed. Our results showed that high temperatures reduced fruit weight and increased color parameters, mainly in Melchor. In addition, a temperature of 28 degrees C advanced the maturation of the Tamarin fruits by 14 days with respect to 24 degrees C. At a nutritional level, high temperatures caused a reduction in TSS, total phenols, and cations, and on the contrary, increased the content of anions. In the case of amino acids, a temperature increase to 28 degrees C caused a general increase in the amino acids measured, except for proline, which was reduced. Thus, the data from this study support the need to study new strategies in crop management to reduce the negative effects that the unstoppable rise in temperatures due to climate change will produce.

Automated summary

This research study reveals that high temperatures significantly affect the weight, color, maturation, and nutritional content of sweet peppers. The findings emphasize the need to develop new strategies in crop management to mitigate the negative effects of rising temperatures due to climate change.