ArticleFrontiers in plant science2021
Why Consumers Prefer Green Friariello Pepper: Changes in the Protein and Metabolite Profiles Along the Ripening.
Article in Frontiers in plant science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Integrated transcriptome-metabolome analyses reveal regulatory networks underlying soluble solids accumulation in Capsicum chinense fruits.The Plant journal : for cell and molecular biology · 2026Article
- Changes in the proteomics and metabolomics profiles of Cormus Domestica (L.) fruits during the ripening process.BMC plant biology · 2024Article
- Multi-omic characterisation as a tool to improve knowledge, valorisation and conservation of wild fruit genetic resources: the case ofFrontiers in plant science · 2023Article
- An Endemic Plant of the Mediterranean Area: Phytochemical Characterization of Strawberry Tree (Frontiers in nutrition · 2022Article
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Authors and funding
8 authors.
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Abstract
Fruit ripening is a physiologically complex process altering texture, color, flavor, nutritional value, and aroma. However, some fruits are consumed at an early stage of ripening due to the very peculiar characteristics varying during ripening. An example is a particular ecotype of pepper, the Friariello pepper, among the most important representatives of Campania (Southern Italy) agro-alimentary culture. In this study, for the first time, the physiological variations during Friariello ripening (green, veraison, and fully ripe) were evaluated by hyphenated mass spectrometric techniques in a proteomic and metabolomic approach. We found that Lutein and Thaumatin are particularly abundant in the green Friariello. Friariello at an early stage of ripening, is rich in volatile compounds like butanol, 1 3 5-cycloheptatriene, dimethylheptane, α-pinene, furan-2-penthyl, ethylhexanol, 3-carene, detected by gas chromatography-mass spectrometry (GC-MS) analysis, which give it the peculiar fresh and pleasant taste. The detected features of Friariello may justify its preferential consumption in the early ripening stage and outline new knowledge aimed at preserving specific agro-cultural heritage.
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