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.
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