Insights into the changes in cell wall polysaccharides and ROS metabolism of fresh-cut chili pepper (Capsicum annuum L.) infected by Enterobacter cloacae

文献类型： 外文期刊

第一作者： Li, Zudi

作者： Li, Zudi;Zhao, Xiaoyan;Wang, Dan;Wang, Pan;Zhao, Shuang;Zhao, Wenting;Li, Zudi;Zhao, Xiaoyan;Chen, Hangjun;Han, Yanchao

作者机构：

关键词： Firmness; Pectin; Textural softening; Inoculation; Polygalacturonase; Hydrogen peroxide

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： 2025 年 225 卷

页码：

收录情况： SCI

摘要： Enterobacter cloacae, a typical spoilage bacterium, causes severe textural softening of freshly cut chili pepper. This study investigated the mechanisms of E. cloacae-induced textural softening involving cell wall polysaccharide disassembly and reactive oxygen species (ROS) production. It was found that E. cloacae-inoculated samples had lower firmness and greater weight loss than the control group. Meanwhile, E. cloacae inoculation promoted cell wall decomposition; cell wall polysaccharide disassembly, such as cellulose and Na2CO3-soluble pectin; and enhanced cell wall-degrading enzyme (CWDE) activity (polygalacturonase, pectin methylase, pectin lyase, beta-galactosidase, alpha-L-arabinofuranosidase, cellulase, and xyloglucan endotransglycosylase). Furthermore, high H2O2 content, low GSH content, and reduced activities of superoxide dismutase, catalase, and ascorbate peroxidase were found in the E. cloacae-inoculated group during late storage. Overall, E. cloacae-induced textural softening of fresh-cut chili peppers resulted from cell-wall polysaccharide degradation due to increased CWDE activity, ROS accumulation, and reduced ROS-scavenging capacity.

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