|Table of Contents|

Effects of Short-wave Ultraviolet-C Treatment on Chilling Injury of Green Pepper Fruits

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年14
Page:
107-115
Research Field:
Publishing date:

Info

Title:
Effects of Short-wave Ultraviolet-C Treatment on Chilling Injury of Green Pepper Fruits
Author(s):
ZHAO Yaqi1; 2; SUN Wen1; 2; WANG Qing1; FENG Bihong2; NING Ming′an1; 2; ZUO Jinhua1
(1.Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences/Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory of Fruits and Vegetable Storage and Processing/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China),Ministry of Agriculture and Rural Affairs,Beijing 100097;2.Agricultural College,Guangxi University,Nanning,Guangxi 530004)
Keywords:
green pepper; UV-C treatment; storage; chilling injury; quality
PACS:
-
DOI:
10.11937/bfyy.20205026
Abstract:
Taking ‘Toyota Rookie’ round green pepper as the test material,the method of UV-C irradiation at a dose of 0.25 kJ·m-2 was used to study the chilling injury index,weight loss rate,hardness,and soluble solids content of the green pepper during storage,relative conductivity,chlorophyll content,vitamin C content,peroxidase activity,catalase activity and ascorbate peroxidase activity,in order to provide reference basis for reducing the chilling damage of green peppers after harvest.The results showed that UV-C treatment at a dose of 0.25 kJ·m-2 could effectively reduce the chilling injury index of green peppers during storage,reduce weight loss,reduce cell membrane damage,slow down the decrease of hardness,and inhibit the soluble solids content,chlorophyll content and vitamin C content of green peppers during cold storage.At the same time,UV-C treatment could effectively maintain the activity of ascorbate peroxidase during the cold storage of green pepper,and increase the activity of catalase and peroxidase.

References:

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Last Update: 2021-11-13