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Enrichment of carbon dioxide in the atmosphere increases the capsaicinoids content in Habanero peppers ( Capsicum chinense Jacq.)
Author(s) -
GarruñaHernández René,
MonforteGonzález Miriam,
CantoAguilar Azucena,
VázquezFlota Felipe,
Orellana Roger
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.5904
Subject(s) - pungency , capsicum chinense , pepper , horticulture , yield (engineering) , carbon dioxide , point of delivery , organoleptic , carbon dioxide in earth's atmosphere , chemistry , biology , botany , food science , organic chemistry , materials science , metallurgy
Abstract Background The effects of the increase of atmospheric CO 2 on agricultural productivity have been mainly analyzed through its impact on biomass yield, and little attention has been directed to quality traits, such as nutritional or organoleptic attributes. For this study, plants of hot Habanero pepper ( Capsicum chinense Jacq.) were grown in growth chambers under three different CO 2 levels: 380 (normal atmospheric value), 760 and 1140 µmol mol −1 , and their effects on pod yield, size, color and pungency, were monitored.Results The total number of pods per plant increased by 88.5% at the highest CO 2 , in comparison to plants grown at normal CO 2 conditions. Pod size and yield per plant also increased when plants were grown at the highest CO 2 concentration (partial pressure). Furthermore, total capsaicinoids contents in ripe peppers under a high CO 2 atmosphere were 27% higher than those from plants under lower concentrations, but it was not the case for immature pods.Conclusion These data suggest that the increase of atmospheric CO 2 could modify specific routes of secondary metabolism as well as others desirable traits, thus affecting the quality of Capsicum pepper products. © 2012 Society of Chemical Industry