|Table of Contents|

Effects of Exogenous Salicylic Acid Treatment on Mechanical Injury of Green Pepper After Harvest

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2022年20
Page:
92-98
Research Field:
Publishing date:

Info

Title:
Effects of Exogenous Salicylic Acid Treatment on Mechanical Injury of Green Pepper After Harvest
Author(s):
SANG Zhaoze1; 2; ZHENG Yanyan2; JIA Li′e2; WANG Qing2; ZUO Jinhua2; GE Yonghong1
(1.College of Food Science and Engineering,Bohai University,Jinzhou,Liaoning 121013；2.Institute of Agri-food Processing and Nutrition,Beijing Academy of Agriculture and Forestry Sciences/Key Laboratory of Postnatal Processing of Vegetables,Ministry of Agriculture/Beijing Key Laboratory of Fruits,Vegetables and Agricultural Products Preservation and Processing,Beijing 100097)
Keywords:
green pepper; salicylic acid; mechanical injury; fresh after harvest
PACS:
-
DOI:
10.11937/bfyy.20220921
Abstract:
Taking ‘Jingtian No.3’ green pepper as the test material,the method of falling from height was adopted.The green pepper was placed at a height of 1 m for free falling motion.The effects of salicylic acid (SA) solution at 5 mmol·L-1 concentration on antioxidant capacity and physiological quality of green pepper fruit with mechanical damage were studied,in order to develop a safe and effective method to mitigate the damage of mechanical damage to green pepper fruit.The results showed that 5 mmol·L-1 SA treatment could significantly delay the degradation characteristics of green pepper,such as turning red,softening and rotting,and improved the activities of peroxidase (POD),catalase (CAT) and ascorbate peroxidase (APX).It reduced the accumulation of malondialdehyde (MDA) and slowed the degradation of vitamin C.In conclusion,SA treatment could effectively delay the deterioration and aging process of green pepper fruit quality after mechanical damage,and prolong the shelf life of green pepper fruit.

References:

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Last Update: 2022-12-22