Low temperature conditioning combined with methyl jasmonate can reduce chilling injury in bell pepper
文献类型： 外文期刊
作者： Wang, Yunxiang 1 ; Gao, Lipu 1 ; Wang, Qing 1 ; Zuo, Jinhua 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Key Lab Biol & Genet Improvement Hort Crops North, Key Lab Vegetable Postharvest Proc,Minist Agr,Bei, Beijing Vegetable Res Ctr,Key Lab Urban Agr North, Beijing, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Beijing Acad Forestry & Pomol Sci, Beijing 100093, Peoples R China
3.USDA ARS, Cornell Univ Campus, Ithaca, NY 14853 USA
4.Boyce Thompson Inst Pl
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.
- 相关文献
作者其他论文 更多>>
-
Transcriptomic, metabolomic, and physiological analysis of two varieties of Chinese cabbage (Brassica rapa L. ssp. pekinensis) that differ in their storabilit
作者：Zhao, Keyan;Yuan, Shuzhi;Xu, Xiangbin;Shi, Junyan;Zuo, Jinhua;Yue, Xiaozhen;Su, Tongbing;Wang, Qing;Zhao, Keyan;Zhu, Xiaoqian;Xu, Xiangbin;Zhao, Keyan;Zhu, Xiaoqian;Yuan, Shuzhi;Xu, Xiangbin;Shi, Junyan;Zuo, Jinhua;Yue, Xiaozhen;Su, Tongbing;Wang, Qing
关键词：Chinese Cabbage; Metabolomic; Transcripomic; Ethylene; Chlorophyll; Methyl jasmonate
-
Multi-omic analysis of the extension of broccoli quality during storage by folic acid
作者：Zhao, Yaqi;Shi, Junyan;Yuan, Shuzhi;Yue, Xiaozhen;Shi, Wenlin;Yan, Zhicheng;Xu, Dongying;Zuo, Jinhua;Wang, Qing;Zhao, Yaqi;Zhao, Yaqi;Feng, Bihong;Shi, Wenlin
关键词：Folic acid; Broccoli; DNA methylation; Transcriptomic; Metabolomic
-
Silencing Sly-miR167a delayed preharvest ripening of tomato fruit
作者：Duan, Wenhui;Yan, Jingrui;Li, Lei;Song, Hongmiao;Meng, Lanhuan;Zhang, Zhengke;Xu, Xiangbin;Duan, Wenhui;Wang, Qing;Li, Jiangkuo;Xu, Xiangbin
关键词：Sly-miR167a; ARF6/8; IAAs; Tomato; Ripening; Senescence
-
Effect of EVA film and chitosan coating on quality and physicochemical characteristics of mango fruit during postharvest storage
作者：Pang, Xi;Huang, Yumi;Feng, Bihong;Shad, Munsif Ali;Xiao, Naiyu;Wang, Qing
关键词：Mango; Polyethylene -vinyl acetate; Chitosan; Coating; Storage and preservation
-
Unravelling the postharvest quality diversities of different sweet corn varieties
作者：Chen, Shaoqing;Zheng, Yanyan;Bai, Chunmei;Ma, Lili;Zhou, Xinyuan;Wang, Ronghuan;Shi, Yaxing;Cai, Wantao;Wang, Qing;Zuo, Jinhua;Chen, Shaoqing;Fan, Wenguang;Watkins, Christopher B.
关键词：Sugar; Flavor; Texture; Metabolism; Shelf life; Transcriptomics; Metabolomics
-
Phytosulfokine promotes fruit ripening and quality via phosphorylation of transcription factor DREB2F in tomato
作者：Fang, Hanmo;Ma, Qiaomei;Zhang, Xuanbo;Xu, Yuanrui;Ding, Shuting;Wang, Jiao;Luo, Qian;Li, Yimei;Wu, Changqi;Lv, Jianrong;Yu, Jingquan;Shi, Kai;Zuo, Jinhua
关键词：
-
Multiple Physiological and Biochemical Functions of Ascorbic Acid in Plant Growth, Development, and Abiotic Stress Response
作者：Wu, Peiwen;Li, Bowen;Liu, Ye;Bian, Zheng;Xiong, Jiaxin;Zhu, Benzhong;Wang, Yunxiang
关键词：ascorbic acid; cofactor; substrate; antioxidant; pro-oxidant; abiotic stress
