Research Article

Influence of agricultural practices on the quality of sweet pepper fruits as affected by the maturity stage

  1. Antonio José Pérez-López1,
  2. Francisco Moisés del Amor2,
  3. Ana Serrano-Martínez1,
  4. María Isabel Fortea1,
  5. Estrella Núñez-Delicado1,*

Article first published online: 12 JUN 2007

DOI: 10.1002/jsfa.2966

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 87, Issue 11, pages 2075–2080, 30 August 2007

Additional Information

How to Cite

Pérez-López, A. J., del Amor, F. M., Serrano-Martínez, A., Fortea, M. I. and Núñez-Delicado, E. (2007), Influence of agricultural practices on the quality of sweet pepper fruits as affected by the maturity stage. Journal of the Science of Food and Agriculture, 87: 2075–2080. doi: 10.1002/jsfa.2966

Author Information

  1. 1

    Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica San Antonio de Murcia, Avenida de los Jerónimos s/n, E-30107 Guadalupe, Murcia, Spain

  2. 2

    Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, C/Mayor s/n, E-30150 La Alberca, Murcia, Spain

*Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica San Antonio de Murcia (UCAM), Avenida de los Jerónimos s/n, E-30107 Guadalupe, Murcia, Spain.

Publication History

  1. Issue published online: 24 JUL 2007
  2. Article first published online: 12 JUN 2007
  3. Manuscript Accepted: 8 MAR 2007
  4. Manuscript Revised: 7 MAR 2007
  5. Manuscript Received: 8 JAN 2007

Funded by

  • Fundación Séneca (Agencia Regional de Ciencia y Tecnología, Región de Murcia). Grant Number: 00554/PI/04

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Keywords:

  • organic culture;
  • phenolic compounds;
  • vitamin C;
  • carotenoids;
  • colour parameters;
  • peppers

Abstract

Background:

Peppers are popular vegetables because of their colour, taste and nutritional value. The levels of vitamin C, carotenoids and phenolic compounds in peppers and other vegetables depend on several factors, including cultivar, agricultural practice and maturity stage.

Results:

In this study the effects of maturation and type of agricultural practice (organic or conventional) on the ascorbic acid, total carotenoid and total phenolic contents and colour parameters of sweet peppers (Capsicum annuum cv. Almuden) grown in a controlled greenhouse were determined. Levels of vitamin C, phenolic compounds and carotenoids increased during ripening, with red sweet peppers having higher contents of these bioactive compounds. Moreover, peppers grown under organic culture had higher vitamin C, phenolic and carotenoid levels than those grown under conventional culture. With respect to colour parameters, organic red peppers had higher values of L*, a*, b*, C* and Hab than conventional red peppers, giving them a higher intensity of red colour.

Conclusion:

Thus organic farming had a positive effect on the nutritional content of peppers, increasing the vitamin C activity and the level of phenolic compounds, both implicated in the antioxidant activity of vegetables, and the content of carotenoids, implicated in the colour variance observed in pepper fruits. Copyright © 2007 Society of Chemical Industry

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