title: Bioactive Compounds and Fruit Quality of Green Sweet Pepper Grown under Different Colored Shade Netting during Postharvest Storage.
abstract: In this study, influence of 3 types of photo-selective nets (pearl, red and yellow) and a standard black net on marketable yield, fruit quality and bioactive compounds after postharvest storage was investigated. Percentage marketable fruits were higher in green sweet peppers produced under the pearl nets. Fruits produced under the pearl nets showed higher fruit mass, firmness, chlorophyll content, ascorbic acid content, antioxidant scavenging activity after postharvest storage. Red/far red photon ratio under the pearl net could have improved the ascorbic acid content and the antioxidant scavenging activity in green peppers. Green sweet peppers grown under the pearl nets had higher hue values and maintained green color longer. Our results showed the impact of modified light quality on the bioactive compounds of green sweet pepper during postharvest storage.
  
  
  CONCLUSIONS
  Green sweet peppers are rich in phytochemicals. Marketability of green sweet peppers is affected partially due to ripening after postharvest storage and decay. Maintenance of green color, fruit mass, firmness, and nutritional composition are important parameters that attract consumers. This research shows the influence of light quality during production on the fruit quality parameters and bioactive compounds after postharvest storage.
authors.affiliation: Dept. of Crop Sciences, Tshwane Univ. of Technology, Private Bag X680, Pretoria, 0001, South Africa.
authors.forename: Madonna N
authors.initials: MN
authors.lastname: Mashabela
authors.affiliation: Dept. of Crop Sciences, Tshwane Univ. of Technology, Private Bag X680, Pretoria, 0001, South Africa.
authors.forename: Kamogelo M
authors.initials: KM
authors.lastname: Selahle
authors.affiliation: Dept. of Crop Sciences, Tshwane Univ. of Technology, Private Bag X680, Pretoria, 0001, South Africa.
authors.forename: Puffy
authors.initials: P
authors.lastname: Soundy
authors.affiliation: Dept. of Horticultural Sciences, Vegetable and Fruit Improvement Center, Texas A&M, Tex., U.S.A.|Texas A&M AgriLife Research, Texas A&M Univ. System, 2415 East Highway 83, Weslaco, Tex. 78596, U.S.A.
authors.forename: Kevin M
authors.initials: KM
authors.lastname: Crosby
authors.affiliation: Dept. of Crop Sciences, Tshwane Univ. of Technology, Private Bag X680, Pretoria, 0001, South Africa.
authors.forename: Dharini
authors.initials: D
authors.lastname: Sivakumar
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D001205:Ascorbic Acid / Q000032:analysis* / Q000494:pharmacology; D002212:Capsicum / Q000737:chemistry*; D003116:Color; D003258:Consumer Behavior; D061353:Food Storage; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D008027:Light; D010084:Oxidation-Reduction; D013649:Taste
chemical_list: D000975:Antioxidants; D001205:Ascorbic Acid
keywords: Capsicum annuum L; ascorbic acid; red/far red photon ratio; soluble solids concentration; total phenols