Effect of Exogenous Ceramide Treatment on Chilling Tolerance in Green Bell Pepper Fruits
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Abstract:
To study the effect of treatment with an exogenous substance on the chilling tolerance in green bell pepper fruits, different concentrations of exogenous ceramide solutions (0, 200, and 400 μmol/L) were used to treat pepper fruits. The chilling index, relative electrical conductivity, contents of malondialdehyde (MDA), chlorophyll, vitamin C (Vc), and soluble proteins, and the activities of peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX) of pepper fruit, during storage, were determined. The results showed that exogenous ceramide treatment could effectively inhibit chilling injury in pepper fruits stored at 4 ℃. Both 200 and 400 μmol/L exogenous ceramide treatments effectively inhibited the increase of chilling index, delayed the increase of relative electrical conductivity, suppressed the accumulation of MDA content, and maintained the integrity of the cell membrane. At the same time, exogenous ceramide treatment delayed the degradations of chlorophyll, Vc, and soluble proteins, and enhanced the activities of POD, CAT, and APX, thereby increasing the chilling tolerance of pepper fruits. Among all the treatments, optimal chilling tolerance of pepper fruits was found in 400 μmol/L of ceramide treatment.
