Mechanism of curcumin mediated carbon cycle network and energy metabolism to improve the storage quality and flavor of pepper

Key Points

• Curcumin treatment significantly improves the storage quality of pepper, enhancing flavor characteristics.
• Storage quality of peppers increased by 30% with curcumin, supporting better retention of taste and freshness during storage.
• Analysis of curcumin's impact on carbon cycle and energy metabolism shows potential pathways involved in flavor enhancement.
• Potential implications highlight the importance of curcumin in agricultural strategies for improved crop quality.