Effect of Elicitors as Stimulating Substances on Sensory Quality Traits in Color Sweet Bell Pepper (Capsicum annuum L. cv. Fascinato and Orangela) Grown under Greenhouse Conditions

The effect of the application of salicylic acid (SA) and hydrogen peroxide (H2O2) was evaluated on sensory quality traits of two commercial sweet bell pepper varieties, Fascinato and Orangela, by descriptive sensory evaluation, principal component analysis (PCA), and Multivariate Analysis of Varianc...

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Main Authors: Jimenez-Garcia Sandra N., Vázquez-Cruz Moisés A., Miranda-Lopez Rita, Garcia-Mier Lina, Guevara-González Ramon G., Feregrino-Perez Ana A.
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2018-12-01
Series:Polish Journal of Food and Nutrition Sciences
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Online Access:http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0003/pjfns-2018-0003.xml?format=INT
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author Jimenez-Garcia Sandra N.
Vázquez-Cruz Moisés A.
Miranda-Lopez Rita
Garcia-Mier Lina
Guevara-González Ramon G.
Feregrino-Perez Ana A.
author_facet Jimenez-Garcia Sandra N.
Vázquez-Cruz Moisés A.
Miranda-Lopez Rita
Garcia-Mier Lina
Guevara-González Ramon G.
Feregrino-Perez Ana A.
author_sort Jimenez-Garcia Sandra N.
collection DOAJ
description The effect of the application of salicylic acid (SA) and hydrogen peroxide (H2O2) was evaluated on sensory quality traits of two commercial sweet bell pepper varieties, Fascinato and Orangela, by descriptive sensory evaluation, principal component analysis (PCA), and Multivariate Analysis of Variance (MANOVA). A sensory descriptive lexicon was established for the sweet pepper and an intensity score was assigned for 25 sensory attributes in all the samples. Such intensity score was performed by twelve trained panelists. Among the results it was shown that foliar application of elicitors to pepper crop produced significant differences in sensory traits of the harvested fruits. MANOVA allowed detecting differences in aroma profile among treatments and varieties, showing important changes depending on the combination of elicitors applied on each variety. The principal component analysis (PCA), showed that the PC1 explained 81.02%, while PC2 explained 9.24% of the variance in the results. A strong correlation between varieties and treatments 2 (36 mM H2O2) and 4 (0.1 mM SA and 36 mM H2O2) with PC1 was observed. Treatments 2 and 4 were related to changes in aroma and flavor traits. Fascinato was more susceptible to the effect of elicitor than Orangela. Therefore, elicitor combinations used in this experiment were capable to improve sensory quality of peppers, and not only promote an increase in shelf life as previous studies have shown.
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spelling doaj-art-da3d22f570e34e6b8580f204a7e7fd4f2025-02-02T21:02:10ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-12-0168435936510.2478/pjfns-2018-0003pjfns-2018-0003Effect of Elicitors as Stimulating Substances on Sensory Quality Traits in Color Sweet Bell Pepper (Capsicum annuum L. cv. Fascinato and Orangela) Grown under Greenhouse ConditionsJimenez-Garcia Sandra N.0Vázquez-Cruz Moisés A.1Miranda-Lopez Rita2Garcia-Mier Lina3Guevara-González Ramon G.4Feregrino-Perez Ana A.5Departamento de Enfermería y Obstetricia, División de Ciencias de la Salud e Ingeniería, Campus Celaya-Salvatierra, Universidad de Guanajuato, Av. Mutualismo Esq. Prolongación Río Lerma S/N, Celaya, Guanajuato, C.P. 38060, MéxicoUniversidad del Valle de México. Campus Querétaro. Departamento de Ciencias de la Salud. Blvd. Juriquilla No. 1000 A, Delegación Santa Rosa Jáuregui, Santiago de Querétaro, Qro., CP 76230, MexicoDepartamento de Ingeniería Bioquímica, Instituto Tecnológico de Celaya, Av. Tecnológico esq. García Cubas s/n, Celaya, Guanajuato, C.P. 38000, MéxicoUniversidad del Valle de México. Campus Querétaro. Departamento de Ciencias de la Salud. Blvd. Juriquilla No. 1000 A, Delegación Santa Rosa Jáuregui, Santiago de Querétaro, Qro., CP 76230, MexicoDivisión de Estudios de Posgrado, C.A. Ingeniería de Biosistemas, Facultad de Ingeniería, Universidad Autónoma de Querétaro, C.U. Cerro de las Campanas S/N, Colonia Las Campanas, C.P. 76010, Santiago de Querétaro, Querétaro, MéxicoDivisión de Estudios de Posgrado, C.A. Ingeniería de Biosistemas, Facultad de Ingeniería, Universidad Autónoma de Querétaro, C.U. Cerro de las Campanas S/N, Colonia Las Campanas, C.P. 76010, Santiago de Querétaro, Querétaro, MéxicoThe effect of the application of salicylic acid (SA) and hydrogen peroxide (H2O2) was evaluated on sensory quality traits of two commercial sweet bell pepper varieties, Fascinato and Orangela, by descriptive sensory evaluation, principal component analysis (PCA), and Multivariate Analysis of Variance (MANOVA). A sensory descriptive lexicon was established for the sweet pepper and an intensity score was assigned for 25 sensory attributes in all the samples. Such intensity score was performed by twelve trained panelists. Among the results it was shown that foliar application of elicitors to pepper crop produced significant differences in sensory traits of the harvested fruits. MANOVA allowed detecting differences in aroma profile among treatments and varieties, showing important changes depending on the combination of elicitors applied on each variety. The principal component analysis (PCA), showed that the PC1 explained 81.02%, while PC2 explained 9.24% of the variance in the results. A strong correlation between varieties and treatments 2 (36 mM H2O2) and 4 (0.1 mM SA and 36 mM H2O2) with PC1 was observed. Treatments 2 and 4 were related to changes in aroma and flavor traits. Fascinato was more susceptible to the effect of elicitor than Orangela. Therefore, elicitor combinations used in this experiment were capable to improve sensory quality of peppers, and not only promote an increase in shelf life as previous studies have shown.http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0003/pjfns-2018-0003.xml?format=INTCapsicum annuumelicitorssensory evaluationflavorprincipal component analysis (PCA)multiple linear regressions (MLR)
spellingShingle Jimenez-Garcia Sandra N.
Vázquez-Cruz Moisés A.
Miranda-Lopez Rita
Garcia-Mier Lina
Guevara-González Ramon G.
Feregrino-Perez Ana A.
Effect of Elicitors as Stimulating Substances on Sensory Quality Traits in Color Sweet Bell Pepper (Capsicum annuum L. cv. Fascinato and Orangela) Grown under Greenhouse Conditions
Polish Journal of Food and Nutrition Sciences
Capsicum annuum
elicitors
sensory evaluation
flavor
principal component analysis (PCA)
multiple linear regressions (MLR)
title Effect of Elicitors as Stimulating Substances on Sensory Quality Traits in Color Sweet Bell Pepper (Capsicum annuum L. cv. Fascinato and Orangela) Grown under Greenhouse Conditions
title_full Effect of Elicitors as Stimulating Substances on Sensory Quality Traits in Color Sweet Bell Pepper (Capsicum annuum L. cv. Fascinato and Orangela) Grown under Greenhouse Conditions
title_fullStr Effect of Elicitors as Stimulating Substances on Sensory Quality Traits in Color Sweet Bell Pepper (Capsicum annuum L. cv. Fascinato and Orangela) Grown under Greenhouse Conditions
title_full_unstemmed Effect of Elicitors as Stimulating Substances on Sensory Quality Traits in Color Sweet Bell Pepper (Capsicum annuum L. cv. Fascinato and Orangela) Grown under Greenhouse Conditions
title_short Effect of Elicitors as Stimulating Substances on Sensory Quality Traits in Color Sweet Bell Pepper (Capsicum annuum L. cv. Fascinato and Orangela) Grown under Greenhouse Conditions
title_sort effect of elicitors as stimulating substances on sensory quality traits in color sweet bell pepper capsicum annuum l cv fascinato and orangela grown under greenhouse conditions
topic Capsicum annuum
elicitors
sensory evaluation
flavor
principal component analysis (PCA)
multiple linear regressions (MLR)
url http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0003/pjfns-2018-0003.xml?format=INT
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