Effects of Low Temperature Prestorage on the Postharvest Chilling Injury of Green Pepper
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Abstract:
In order to investigate the effect of low temperature conditioning (LTC) on the chilling injury of green pepper, the green pepper was divided into two groups: control group (stored at 4℃ for 25 days) and LTC group (stored at 10℃ for 2 days, and then stored at 4℃ for 23 days). The chilling injury index, relative conductivity, malondialdehyde, chlorophyll, peroxidase (POD), ascorbate peroxidase (APX) and catalase (CAT) were measured during storage to investigate the effects of LTC treatment on the chilling injury of green pepper. The results showed that, compared with control group, LTC treatment could inhibit the development of chilling injury, which could effectively reduce the chilling injury index and inhibit the increase of relative conductivity and MDAcontent, delay the decrease of vitamin C (VC) and chlorophyll content , improve the activity of antioxidant enzymes (including CAT, POD and APX) in the cells of green pepper, improve the cold resistance of green pepper, preserve the quality of green pepper and extend the storage time of green pepper.
