Enrichment of carbon dioxide in the atmosphere increases the capsaicinoids content in Habanero peppers (Capsicum chinense Jacq.)
2013
Garruña‐Hernández, René | Monforte‐González, Miriam | Canto‐Aguilar, Azucena | Vázquez‐Flota, Felipe | Orellana, Roger
BACKGROUND: The effects of the increase of atmospheric CO₂ 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 CO₂ 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 CO₂, in comparison to plants grown at normal CO₂ conditions. Pod size and yield per plant also increased when plants were grown at the highest CO₂ concentration (partial pressure). Furthermore, total capsaicinoids contents in ripe peppers under a high CO₂ 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 CO₂ 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
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