Fruit quality has long been well known as an important prerequisite for evaluating pepper resources. In the study, 75 cultivars belonging to four Capsicum species were investigated on the bases of fruit morphology and concentrations of fruit secondary metabolites. The results showed that C. annuum had a greater variation than C. chinense and C. frutescens in terms of fruit weight, size and contents of carotenoids, anthocyanidins, and capsaicinoids. Moreover, there were significant differences in the concentrations of total phenol, total soluble sugar, total soluble solids, titratable acid, and total soluble protein of all samples. Capsaicin and dihydrocapsaicin were the most important capsaicinoids components in pepper fruits, of which C. chinense both had the highest levels, whereas some accessions of C. annuum were not detected. Eighteen fatty acids were detected in pepper fruits, and the dominant member was linoleic acid (a polyunsaturated fatty acid) therein. We integrated a set of methods for metabolites, and the results indicated that there was a positive correlation between concentrations of capsaicinoids and fatty acids. Four accessions had the highest contents of quality-related compounds, two of which belonged to C. chinense (S23 and S24) and possessed high levels of capsaicin. However, S67 had a high level of β-carotene and S68 contained higher contents of total fatty acid and ascorbic acid, and both of them belonged to C. annuum. This work could provide a valid experimental basis for the potential application value of the four accessions mentioned above.

Black Huangjiu (BH) is a traditional alcoholic beverage in China, which is very popular among people. The different methods (simultaneous inoculation, sequential inoculation), were applied to ferment BH in this study, which were investigated the changes in the composition of fungal communities and non-volatile flavor compounds (nVFCs) by high-throughput sequencing (HTS) and ultraperformance liquid chromatography–tandem mass spectrometer (UPLC MS/MS). The results showed that Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation, and 471 nVFCs were detected in BH after fermentation. Compared to that observed simultaneous inoculation, Rhizopus increased at the end of sequential fermentation, and the contents of the organic acids and their derivatives increased significantly [variable importance in the projection (VIP) > 1.0, p < 0.05, fold change (FC) > 2], while that of lipids and lipid-like molecules decreased significantly (VIP > 1.0, p < 0.05, FC < 0.5). Through the correlation analysis of 32 nVFCs with significant differences (VIP > 1.0, p < 0.05, FC >32 or < 0.03) and the community, it was found that lipids and lipid-like molecules (12) and organic acids and their derivatives (10) were significantly (p < 0.05) negatively correlated with Saccharomyces, but they were significantly (p < 0.05) positively correlated with Rhizopus. Compared with simultaneous inoculation, BH fermented by sequential inoculation, the taste was stronger, sweeter, mellow, and softer. Our findings provide information on nVFC dynamics and will aid in the selection of beneficial strains to improve BH quality.

Plant homeodomain (PHD) transcription factor genes are involved in plant development and in a plant’s response to stress. However, there are few reports about this gene family in peppers (Capsicum annuum L.). In this study, the pepper inbred line “Zunla-1” was used as the reference genome, and a total of 43 PHD genes were identified, and systematic analysis was performed to study the chromosomal location, evolutionary relationship, gene structure, domains, and upstream cis-regulatory elements of the CaPHD genes. The fewest CaPHD genes were located on chromosome 4, while the most were on chromosome 3. Genes with similar gene structures and domains were clustered together. Expression analysis showed that the expression of CaPHD genes was quite different in different tissues and in response to various stress treatments. The expression of CaPHD17 was different in the early stage of flower bud development in the near-isogenic cytoplasmic male-sterile inbred and the maintainer inbred lines. It is speculated that this gene is involved in the development of male sterility in pepper. CaPHD37 was significantly upregulated in leaves and roots after heat stress, and it is speculated that CaPHD37 plays an important role in tolerating heat stress in pepper; in addition, CaPHD9, CaPHD10, CaPHD11, CaPHD17, CaPHD19, CaPHD20, and CaPHD43 were not sensitive to abiotic stress or hormonal factors. This study will provide the basis for further research into the function of CaPHD genes in plant development and responses to abiotic stresses and hormones.

Fruit color serves as a crucial visual indicator in chili peppers and is closely linked to the bioactive components that determine their economic and nutritional value. However, the specific components and potential molecular mechanisms that impact fruits’ development and color changes are less thoroughly understood. Here, we utilized three chili pepper varieties (CS03, CS29, and L816) at different developmental stages (young fruit stage, turning color stage, and mature stage) as research materials and integrated transcriptome and non-targeted metabolome analyses to explore the variation in bioactive components and color to explain the molecular regulatory mechanisms underlying different colors of chili peppers during the young fruit stage. Our results showed that flavonoids were the most enriched differential metabolites; aromadendrin 4′-glucoside, diospyrin, precarthamin, kaempferol-3-O-rutinoside, and kaempferol-3-O-Glucoside were significantly enriched in the young fruit stage of pepper CS03; and cyanidin, delphinidin, and cyanidin 3-glucoside were major contributors to the color formation. The upregulation of anthocyanin was related to the structural genes CaC4H, Ca4CL, CaCHS, CaF3H, CaANS, and CaUFGT, and key transcription factors such as CaMYBs and CabHLHs may have contributed to the differential accumulation of anthocyanins in CS03; in addition, RT-qPCR validation was correlated with anthocyanins, but also with flavonoids. This article mainly focuses on the changes in chili pigments, particularly anthocyanins, and explores the molecular mechanisms involved. This provides a reference for research on color in solanaceae vegetables and lays a theoretical foundation for further research on the bioactive components of chili peppers, as well as for optimizing harvesting practices and dietary recommendations.

Anthocyanins are important flavonoid compounds in plants that are associated with the color formation and antioxidant activity of flowers, fruits, and other organs. Ultraviolet B radiation (UV-B) is one of the key environmental factors that influence anthocyanin accumulation in plants and HY5 is involved in plant photomorphogenesis. However, the molecular mechanism of the signal network of UV-B regulating anthocyanin biosynthesis in capsicum via HY5 remains unclear. In this study, we identified the transcription factor CaHY5, which mediates UV-B signaling, and demonstrated its regulatory role in anthocyanin biosynthesis in purple pepper (Capsicum annuum L.). The results showed that there were photoresponsive and hormone-responsive elements on the CaHY5 promoter that responded to UV-B, indoleacetic acid, salicylic acid, 6-benzyladenine, abscisic acid, and melatonin treatments. UV-B treatment induced the expression of CaHY5 and anthocyanin structural genes. CaHY5 gene-silenced positive plants showed different degrees of the yellowing phenomenon, which affected the expression of the anthocyanin biosynthesis structural gene. The expression levels of anthocyanin biosynthesis-related genes in CaHY5-silenced positive plants increased considerably. This study provides insights into the role of CaHY5 in UV-B-induced anthocyanin biosynthesis in purple pepper.

To improve the feeding value of forage mulberry as a non-grain feed, solid-state mixed fermentation with Lactobacillus plantarum and Pichia membranifaciens (1:1) was optimized via single-factor tests and an L₉ (3⁴) orthogonal design. The optimal conditions (7 days, 28 °C, 30% inoculum, 1:1.2 solid-to-water ratio) reduced crude fiber (CF) content by 44.60%, and increased crude protein (CP), crude fat (EE), and total amino acids (TAA) by 35.77%, 68.85%, and 40.85%, respectively (p < 0.01). Mechanistically, the organic acids produced by L. plantarum lowered the fermentation pH to 4.0–4.5. This pH change was likely associated with the observed 50.84% increase in yeast cellulase activity. Yeast metabolites appeared to promote the proliferation of lactic acid bacteria (LAB). This implies a potential synergistic interaction between the two strains under acidic conditions. The in vitro ruminal dry matter digestibility (DMD) and CP digestibility reached 72.30% and 78.60%, respectively. These values were significantly higher than those of the unfermented control (p < 0.01). Therefore, this pH-enzyme synergistic fermentation strategy can effectively degrade anti-nutritional components. It also improves the feeding nutritional quality of mulberry forage for animal production.