Work

Ripening‐related metabolic changes in different chili pepper cultivars revealed by nuclear magnetic resonance spectroscopy

Year: 2025

Type: article

Abstract: BACKGROUND Chili pepper is a widely cultivated crop known for its bioactive compounds, culinary significance and nutritional value. In Korea, traditional (Subicho) and disease‐resistant (Bulkala and Kaltanbaksa) cultivars are crucial. Ripening involves complex metabolic transformations, including chlorophyll degradation, carotenoid accumulation and alterations in carbohydrate, amino acid and organic acid metabolism – affecting fruit quality, sensory attributes and stress resilience. Despite insights from metabolomics, research is limited, including on traditional and enhanced cultivars. This study used 1H nuclear magnetic resonance (NMR)‐based metabolomics to assess ripening‐related metabolic alterations across different pepper tissues (pericarp, placenta and seed) – offering insights into genetic and biochemical factors underlying fruit maturation. RESULTS 1H and two‐dimensional NMR spectroscopy (total correlation spectroscopy and heteronuclear single‐quantum correlation) identified primary metabolites in ripe and unripe pericarp, placenta and seed tissues. Orthogonal projection to latent structures discriminant analysis and hierarchical clustering revealed metabolic differences between ripening stages and cultivars. The pericarp exhibited increased glucose, fructose and trehalose levels – enhancing sweetness and structural integrity. The placenta was crucial for nutrient transport, with high glutamine and aspartic acid levels in unripe fruits, whereas the seed accumulated leucine, valine, choline and fatty acids during maturation – serving as an energy source. Disease‐resistant cultivars exhibited increased levels of soluble carbohydrates and tricarboxylic acid cycle intermediates, indicating enhanced metabolic activity and stress tolerance. CONCLUSIONS This study highlights the metabolic mechanisms underlying pepper ripening, emphasizing cultivar‐specific variations that affect fruit quality, storage stability and processing. These findings offer valuable insights into breeding strategies to optimize productivity, flavor and nutritional composition. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.14313