|LI, XIHONG - Tianjin Polytechnic University|
|YUN, JUAN - Tianjin Polytechnic University|
|XING, YAGE - Tianjin Polytechnic University|
|YAO, TANG - Tianjin Polytechnic University|
Submitted to: African Journal of Biochemistry Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/15/2011
Publication Date: 7/1/2012
Citation: Li, X., Yun, J., Fan, X., Xing, Y., Yao, T. 2012. Effect of 1-methylcyclopropene and modified atmosphere packaging on chilling injury, and antioxidative defensive mechanism of sweet pepper. African Journal of Biochemistry Research. 10:6581-6589.
Interpretive Summary: Many fruits and vegetables are sensitive to low temperatures and may be injured after exposure to chilling temperatures, resulting in the loss of their commercial values. This study explored means to minimize chilling injury of sweet pepper. Results suggest that combination of a plant hormone inhibitor (1-MCP) and modified atmosphere packaging (MAP) alleviated symptoms of chilling injury by altering activities of enzymes involved in antioxidative defense. The information may be used by the industry to extend the storage life and reduce loss of sweet peppers due to chilling damage.
Technical Abstract: Sweet peppers (Capsicum annuum L.) are chilling sensitive vegetable, and develop injury when stored at temperatures less than 7 C. This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP) (650 ppb) and modified atmosphere packaging (MAP) on chilling injuries of sweet pepper during 30 days storage at 4 C. Results showed that 1-MCP and MAP reduced chilling injury symptoms which are correlated with decreased electrolyte leakage and malondialdehyde content. The combination of 1-MCP and MAP further reduced chilling injury. Atomic Force Microscopy images showed that the surface of sweet peppers with 1-MCP and MAP treatment were smoother than of the control samples. The activities of superoxide dismutase, catalase and peroxidase of sweet peppers were also influenced by 1-MCP and MAP. Activities of the enzymes decreased during the first 15 days of storage followed by an increase during the later period of storage. Treatment with 1-MCP and MAP reduced activities of those enzymes during storage. These results suggested that combination of 1-MCP treatment and MAP is a promising treatment for reducing chilling injuries of peppers stored at 4 C.