首页    期刊浏览 2025年08月07日 星期四
登录注册

文章基本信息

  • 标题:Antioxidative Responses to Pre-Storage Hot Water Treatment of Red Sweet Pepper ( Capsicum annuum L.) Fruit during Cold Storage
  • 本地全文:下载
  • 作者:Jirarat Kantakhoo ; Yoshihiro Imahori ; Eleni Tsantili
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2021
  • 卷号:10
  • 期号:12
  • DOI:10.3390/foods10123031
  • 语种:English
  • 出版社:MDPI Publishing
  • 摘要:The effects of hot water treatments on antioxidant responses in red sweet pepper ( Capsicum annuum L.) fruit during cold storage were investigated. Red sweet pepper fruits were treated with hot water at 55 °C for 1 (HWT-1 min), 3 (HWT-3 min), and 5 min (HWT-5 min) and stored at 10 °C for 4 weeks. The results indicated that HWT-1 min fruit showed less development of chilling injury (CI), electrolyte leakage, and weight loss. Excessive hot water treatment (3 and 5 min) caused cellular damage. Moreover, HWT-1 min slowed the production of hydrogen peroxide and malondialdehyde and promoted the ascorbate and glutathione contents for the duration of cold storage as compared to HWT-3 min, HWT-5 min, and control. HWT-1 min enhanced the ascorbate-glutathione cycle associated with ascorbate peroxidase, monodehydroascorbate reductase, dehydroascorbate reductase, and glutathione reductase, but it was less effective in simulating catalase activity. Thus, HWT-1 min could induce CI tolerance in red sweet pepper fruit by activating the ascorbate-glutathione cycle via the increased activity of related enzymes and the enhanced antioxidant level.
  • 关键词:Capsicum annuum L.; hot water treatment; chilling injury; ascorbate-glutathione cycle
国家哲学社会科学文献中心版权所有