Papain reduces chilling injury in green bell pepper ( Capsicum annuum L.) by regulating the activity and gene expression of antioxidant enzymes

文献类型： 外文期刊

第一作者： Lin, Zixin

作者： Lin, Zixin;Shi, Junyan;Lu, Hongshan;Zhao, Yaqi;Wang, Xuanqi;Yuan, Shuzhi;Yue, Xiaozhen;Xu, Xiaodi;Zuo, Jinhua;Chen, Bin;Wang, Qing;Lin, Zixin;Feng, Bihong;Shi, Junyan

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关键词： Quality; Low temperatures; Reactive oxygen species; Membrane lipid peroxidation

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：6.8； 五年影响因子：7.5 ）

ISSN： 0925-5214

年卷期： 2024 年 218 卷

页码：

收录情况： SCI

摘要： Green bell peppers ( Capsicum annuum L.) are susceptible to chilling injury (CI) under low temperatures. The study examined the effect of a 20-minute immersion of green bell peppers in 1.6 g L- 1 papain (a naturally occurring cysteine protease), followed by storage for eight days at 4 degrees C and then three days at 20 degrees C to simulate market shelf life. Results indicated that the papain treatment delayed the onset of CI symptoms and, relative to the control, more effectively preserved firmness, chlorophyll, and ascorbic acid content, while decreasing relative conductivity, and levels of malondialdehyde and reactive oxygen species. Additionally, papain treatment not only reduced the activity and gene expression of LOX enzyme in pepper fruit, but also enhanced the enzyme activity of CAT, POD, SOD, APX, and the expression of their encoding genes. These results indicate that treating green bell peppers with papain could mitigate CI and membrane lipid peroxidation, and bolster antioxidant capacity. This study provides a practical and eco-friendly approach to enhancing the postharvest quality of green bell peppers. Future research should be directed at elucidating the molecular mechanisms underlying the effect of the papain treatment.

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