{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Liu C"],"funding":["Key Research and Development Program of Zhejiang","Ministry of Science and Technology of the People's Republic of China","Zhejiang Provincial major Agricultural Science and Technology Projects of New Varieties Breed-ing","National Natural Science Foundation of China","National Key Research and Development Program of China","Natural Science Research Project of Jiangsu Higher Education Institutions","Henan International Joint Laboratory of Stress Resistance Regulation and Safe Production of Pro-tected Vegetables","Natural Science Foundation of Jiangsu Province","Henan Engineering Technology Research Center for Horticultural Crop safety and Disease Con-trol"],"pagination":["2712"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9455159"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["11(17)"],"pubmed_abstract":["Chili pepper is an important vegetable and spice crop with high post-harvest deteriorations in terms of commercial and nutritional quality. Light-emitting diodes (LEDs) are eco-friendly light sources with various light spectra that have been demonstrated to improve the shelf-life of various vegetables by manipulating light quality; however, little is known about their effects on the post-harvest nutritional quality of chili peppers. This study investigated the effects of different LED lightings on the post-harvest firmness and nutritional quality of chili peppers. We found that red and blue light could increase the content of capsaicinoids, whereas white and red light could increase the essential and aromatic amino acid (AA) content in pepper. Nonetheless, the influence of light treatments"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Post-Harvest LED Light Irradiation Affects Firmness, Bioactive Substances, and Amino Acid Compositions in Chili Pepper (<i>Capsicum annum</i> L.)."],"pmcid":["PMC9455159"],"funding_grant_id":["2018YFD1000800, 2017YFE0114500","31950410555","19KJB210001","BK20190958","none","2021C02052","2016C02051","QNJ20200226001, QNJ2021026001","32172555, 32002113"],"pubmed_authors":["Yang Y","Ahammed GJ","Ye Q","Zhou G","Liu C","Wan H","Wang X","Cheng Y"],"additional_accession":[]},"is_claimable":false,"name":"Post-Harvest LED Light Irradiation Affects Firmness, Bioactive Substances, and Amino Acid Compositions in Chili Pepper (<i>Capsicum annum</i> L.).","description":"Chili pepper is an important vegetable and spice crop with high post-harvest deteriorations in terms of commercial and nutritional quality. Light-emitting diodes (LEDs) are eco-friendly light sources with various light spectra that have been demonstrated to improve the shelf-life of various vegetables by manipulating light quality; however, little is known about their effects on the post-harvest nutritional quality of chili peppers. This study investigated the effects of different LED lightings on the post-harvest firmness and nutritional quality of chili peppers. We found that red and blue light could increase the content of capsaicinoids, whereas white and red light could increase the essential and aromatic amino acid (AA) content in pepper. Nonetheless, the influence of light treatments","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Sep","modification":"2025-04-04T08:46:15.051Z","creation":"2025-04-04T08:46:15.051Z"},"accession":"S-EPMC9455159","cross_references":{"pubmed":["36076894"],"doi":["10.3390/foods11172712"]}}