Antioxidant Seasonal Changes in Soilless Greenhouse Sweet Peppers

Agronomy

卷:9

Georgios Nikolaou¹  Damianos Neocleous² 

[1] Department of Agriculture Crop Production and Rural Environment, School of Agricultural Sciences, University of Thessaly, 38446 Volos, Greece.;

[2] Department of Natural Resources and Environment, Agricultural Research Institute, 1516 Nicosia, Cyprus;

关键词: capsicum annuum l.;    colored sweet peppers;    antioxidant activity;    phenolics;    ascorbic acid;    carotenoids;    solar and ultraviolet radiation;    soilless culture;   

DOI  :  10.3390/agronomy9110730

来源: DOAJ

【 摘 要 】

This study was commissioned to study the effect of the growing season on the antioxidant components of greenhouse sweet pepper crops, which is of scientific interest because of their possible beneficial health effects. The total antioxidant activity (estimated by ferric reducing antioxidant power-FRAP assay) major antioxidants (ascorbic acid, phenolics and carotenoids) and taste fruit quality characteristics (soluble solids, titratable acidity, dry matter and sugars) were recorded in soilless-grown sweet pepper cultivars of red, orange, yellow and green color at four harvesting season months, i.e., February (winter), May (spring), July (summer) and October (autumn). The results showed seasonal variations in antioxidant components and activity of pepper fruits. In most cases measured parameters showed higher values in spring (May) and summer (July) compared with winter (February) and autumn (October) growing seasons. This study indicates that during late autumn and winter, lower levels of solar irradiance, ultraviolet radiation and temperature in Mediterranean greenhouses can be insufficient to stimulate phytochemicals production in peppers; thus, plant−light interception must be more actively managed.

【 授权许可】

Unknown