Low temperature conditioning combined with methyl jasmonate can reduce chilling injury in bell pepper

文献类型： 外文期刊

第一作者： Wang, Yunxiang

作者： Wang, Yunxiang;Gao, Lipu;Wang, Qing;Zuo, Jinhua;Wang, Yunxiang;Zuo, Jinhua;Zuo, Jinhua

作者机构：

关键词： Bell pepper fruit; Low temperature conditioning; Methyl jasmonate; Chilling injury

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：3.463； 五年影响因子：3.672 ）

ISSN： 0304-4238

年卷期： 2019 年 243 卷

页码：

收录情况： SCI

摘要： Bell pepper is a highly perishable vegetable and chilling injury is a principal physiological factor that negatively impacts the postharvest quality of peppers during transportation and storage. This study parsed the effects of low temperature conditioning (LTC) combined with methyl jasmonate (MeJA) on chilling injury during the storage of bell pepper fruit. The results showed that treatments of LTC combined with MeJA effectively maintained quality of bell pepper, suppressed the development of chilling injury index, delayed increase of malondialdehyde (MDA) content, inhibited the decline of chlorophyll and Vitamin C content, enhanced the activities and relative gene expressions of Peroxidase (POD), Catalase (CAT) and Ascorbate Peroxidase (APX). The results obtained point to treatments LTC combined with MeJA can be used as a useful technology for enhancing tolerance of postharvest chilling injury in bell pepper fruit.

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