Tartaglia Maria, Sciarrillo Rosaria, Zuzolo Daniela, Amoresano Angela, Illiano Anna, Pinto Gabriella, Jorrín-Novo Jesús V, Guarino Carmine
Department of Science and Technology, University of Sannio, Benevento, Italy.
Department of Chemical Sciences, University of Naples Federico II, Naples, Italy.
Front Plant Sci. 2021 Apr 30;12:668562. doi: 10.3389/fpls.2021.668562. eCollection 2021.
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.
果实成熟是一个生理过程复杂的过程，会改变果实的质地、颜色、风味、营养价值和香气。然而，由于某些果实成熟过程中具有非常独特的特性变化，有些果实会在成熟的早期阶段就被食用。一个例子是一种特殊生态型的辣椒——弗里亚列洛辣椒，它是坎帕尼亚（意大利南部）农业食品文化最重要的代表之一。在本研究中，首次采用蛋白质组学和代谢组学方法，通过联用质谱技术评估了弗里亚列洛辣椒在成熟过程（绿色、转色期和完全成熟）中的生理变化。我们发现叶黄素和甜蛋白在绿色的弗里亚列洛辣椒中含量特别丰富。通过气相色谱-质谱联用（GC-MS）分析检测到，处于成熟早期的弗里亚列洛辣椒富含挥发性化合物，如丁醇、1,3,5-环庚三烯、二甲基庚烷、α-蒎烯、2-戊基呋喃、乙基己醇、3-蒈烯，这些赋予了它独特的清新宜人的味道。弗里亚列洛辣椒检测到的这些特性可能解释了它在成熟早期被优先食用的原因，并勾勒出旨在保护特定农业文化遗产的新知识。
