A comparison of the nutrient composition and statistical profile in red pepper fruits (Capsicums annuum L.) based on genetic and environmental factors

• Published in: Applied biological chemistry Vol. 62; no. 1; pp. 1 - 13
• Main Authors: Kim, Eun-Ha, Lee, So-Young, Baek, Da-Young, Park, Soo-Yun, Lee, Sang-Gu, Ryu, Tae-Hoon, Lee, Seong-Kon, Kang, Hyeon-Jung, Kwon, Oh-Hun, Kil, Mira, Oh, Seon-Woo
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.12.2019; Springer Nature B.V; 한국응용생명화학회
• Subjects: Alanine; Amino acids; Applied Microbiology; Biological Techniques; Bioorganic Chemistry; Capsaicin; capsaicinoids; Chemistry; Chemistry and Materials Science; Composition; copper; crude fiber; Cultivation; Dietary fiber; Environmental factors; Fatty acids; fruit characteristics; Fruits; genotype; Genotype & phenotype; genotype-environment interaction; Genotype-environment interactions; Genotypes; human nutrition; Linoleic acid; Linolenic acid; Minerals; myristic acid; nutrient content; Nutrients; Palmitic acid; Palmitoleic acid; pepper; Peppers; pericarp; Sodium; South Korea; Statistical analysis; Sugar; sugars; Sulfates; Tryptophan; Tyrosine; Variation; Vegetables; 농학; South Korea; Genotype; Environment; Red pepper; Nutrition
• ISSN: 2468-0834; 2468-0842; 2468-0842
• DOI: 10.1186/s13765-019-0456-y

Red peppers are a remarkable source of nutrients in the human diet. However, comprehensive studies have not reported on the effects of genotype, cultivation region, and year on pepper fruit characteristics. To address this, 12 commercial pepper varieties were grown at two locations in South Korea, during 2016 and 2017, representing four environments, and concentrations of proximate, minerals, amino acids, fatty acids, capsaicinoids, and free sugars in pepper pericarps were determined. Variation in most nutrients was observed among the 12 varieties grown within each location in each year, indicating a significant genotype effect. Statistical analysis of combined data showed significant differences among varieties, locations, and years for the measured components. The % variability analysis demonstrated that environment (location and year) and genotype-environment interaction contributed more to the nutritional contents than genotype alone. Particularly, variation in many amino acids, capsaicinoids, free sugars, and myristic acid was attributed to location. Year effect was significant for palmitoleic acid, ash, tryptophan, copper, linolenic acid, crude fiber, and tyrosine. Insoluble dietary fiber, soluble dietary fiber, sodium, sulfate, linoleic acid, and alanine were primarily varied by genotype–environment interaction. Palmitic acid was the trait the most highly affected by genotype. Cultivation and the genotype–environment interaction have a major role in determining the composition of 12 pepper varieties across four environments. The data from this study could explain the natural variation in the compositional data of peppers by genotypes and environments.