Global analysis of spatio-temporal variation in mineral nutritional quality of pepper ( Capsicum spp.) fruit and its regulatory variables: A meta-analysis

文献类型： 外文期刊

第一作者： Zhou, Cheng-Xiang

作者： Zhou, Cheng-Xiang;Yu, Bao-Gang;Yang, Hao-Feng;Zhao, Qing-Yue;Zou, Chun-Qin;Zhang, Wei;Wang, Yuan;Sun, Kai;Lakshmanan, Prakash;Chen, Xin-Ping;Zhang, Wei;Wang, Yuan;Sun, Kai;Lakshmanan, Prakash;Chen, Xin-Ping;Lakshmanan, Prakash;Lakshmanan, Prakash;Lakshmanan, Prakash

作者机构：

关键词： Pepper fruit; Nutritional quality; Spatio-temporal changes; Regulatory variables

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.0； 五年影响因子：7.4 ）

ISSN： 0963-9969

年卷期： 2024 年 193 卷

页码：

收录情况： SCI

摘要： Pepper ( Capsicum spp.) is an important fruit vegetable worldwide, and it is a rich dietary source of minerals for human being. Yet, the spatio-temporal distribution of pepper fruit mineral composition and the factors influencing such variations at global scale remain unknown. A global meta-analysis of 140 publications providing 649, 562, 690, 811 datapoints was conducted to quantify and evaluate the nutritional quality, comprising potassium (K), magnesium (Mg), iron (Fe) and zinc (Zn), of pepper fruits and its influencing variables. The analysis showed that the global average of K, Mg, Fe and Zn content in pepper fruits was 20-25 g kg(-1), 1-1.5 g kg(-1), 80-100 mg kg(-1), and 20-40 mg kg(-1), respectively. There had been a downward trend in pepper fruit nutritional quality over the last decade, especially for Fe and Zn. And, the concentration of all these four nutrients were at lower levels in less developed regions, especially in Africa. Our results showed that the vegetable "green pepper" contains more K, Mg, Fe and Zn than the "hot pepper" used as spice. The concentration of K, Mg, Fe and Zn were increased with fruit yield but that of Fe and Zn were decreased with increase in single fruit weight. Nutritional quality was optimal at mean annual temperature of 10 degrees C- 20 degrees C, and was adversely affected when mean annual precipitation was < 500 mm. Pepper fruits produced at pH 6.5-7.5 had higher fruit K concentration while acidic soils (pH<6.5) favored higher Fe and Zn concentrations. The higher soil organic matter (SOM) generally improved the nutritional quality of the pepper. Our results suggest that systematic selection of superior varieties and soil amelioration (adjusting pH and SOM) of the soil-crop system are needed to achieve higher nutritional quality of pepper fruit.

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