Changes of Anthocyanin and Carotenoid Concentration in Purple Color Paprika Fruit during Ripening

Monday, July 22, 2013
Desert Ballroom: Salons 7-8 (Desert Springs J.W Marriott Resort )
Kumi Yamanaka , Meiji University, Kawasaki, Japan
Masayoshi Nakayama , Institute of Floricultural Science, National Agriculture and Food Research Organization, Tsukuba, Japan
Manami Akai , Meiji University, Kawasaki, Japan
Takashi Ikeda , School of Agriculture, Meiji University, Kawasaki 214-8571, Japan
We investigated the changes of anthocyanin and carotenoid concentration during course of purple-color paprika fruit (‘Rikata’ and ‘Tequila’) fruit ripening. It is known that the fruits of these varieties change the color in 2 stages. At the immature stage, the color shifts from green to purple, then it becomes red at fully ripe stage. However, the pigment content at different color fruit has not been investigated. Furthermore, the purple pigment composition is not identified. In this research, we analyzed anthocyanin and carotenoid contents at different fruit growing stages. Plants were grown hydroponically. Sample portions (3 × 4 cm) were obtained from the middle part of the fruits at various stages. Then these were divided into fruit skin and flesh. Anthocyanin (nasunin, flavonoid, and cinnamic acid derivative) and carotenoid (lycopene, α-carotene, β-carotene, and capsanthin) contents were analyzed by HPLC. We also identified the main anthocyanin composition. In fruit skin, anthocyanin increased within several days after setting of fruit, then decreased with ripening. Fruit flesh contained low amounts of anthocyanin at all stages. We found the primary anthocyanin is nasunin at purple color stage of the fruits for both of varieties. Carotenoid content was low at green or purple color stage, and increased sharply during ripening in both fruit skin and flesh. These results indicate that anthocyanin content was large initially, but decreased gradually up to ripening. Carotenoid content increased with ripening.