Hydroxypropyl cellulose reduces chilling injury in green bell pepper (Capsisum annuum L.) by regulating the activity and gene expression of enzymes involved in antioxidant and membrane lipid metabolism

文献类型： 外文期刊

第一作者： Wang, Xuanqi

作者： Wang, Xuanqi;Yuan, Shuzhi;Shi, Junyan;Zhao, Yaqi;Lu, Hongshan;Jiang, Xu;Lv, Jieyv;Zuo, Jinhua;Wang, Qing;Wang, Xuanqi;Lv, Jieyv;Xu, Xiangbin;Lu, Hongshan;Wang, Qing

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关键词： Green pepper; Chilling injury; Hydroxypropyl cellulose; Membrane lipid metabolism; Antioxidant enzymes

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：4.3； 五年影响因子：4.5 ）

ISSN： 0304-4238

年卷期： 2023 年 312 卷

页码：

收录情况： SCI

摘要： Green bell peppers (Capsicum annuum L.) are subject to chilling harm when being stored and transported. In the current study, the effect of hydroxypropyl cellulose (HPC) on chilling injury (CI) of green peppers stored at 4 degrees C for 8 d and then moved to 20 degrees C for 3 d to simulate shelf life was examined. Results exhibited that the HPC treatment greatly reduced the CI of green pepper, decreased the degradation of chlorophyll and ascorbic acid, controlled the buildup of malondialdehyde (MDA), and decreased the level of relative conductivity, relative to untreated controls, all of which reflect a decreased level of injury. HPC increased the activities and gene ex-pressions of antioxidant enzymes, including catalase (CAT), peroxidase (POD), superoxide dismutase (SOD), and ascorbate peroxidase (APX), resulting in lower levels of reactive oxygen species (ROS) in the stored peppers. The major enzymes involved in membrane lipid metabolism were controlled by HPC, which also regulated their gene expressions. These findings demonstrate that the use of HPC on harvested green peppers is a viable strategy for enhancing their tolerance to chilling temperatures and functions through its ability to activate the antioxidant system in green pepper and modify membrane lipid metabolism.

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