|Table of Contents|

Effects of Exogenous Melatonin and 1-MCP Treatment on Chilling Injury of Postharvest Pepper

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2026年7
Page:
38-46
Research Field:
Publishing date:

Info

Title:
Effects of Exogenous Melatonin and 1-MCP Treatment on Chilling Injury of Postharvest Pepper
Author(s):
ZHANG Yingli; LI Shuhui; CHEN Liwen; ZHANG He; FENG Shijie; LIU Songhu
(College of Horticulture，Xinyang Agriculture and Forestry University/Key Laboratory of Horticultural Plant Genetic Improvement in Dabie Mountain Area of Xinyang City，Xinyang，Henan 464000)
Keywords:
pepper; melatonin; 1-MCP; postharvest; chilling injury
PACS:
S641.3
DOI:
10.11937/bfyy.20253417
Abstract:
Taking ‘Meiren Pepper’ as the test material，four different treatments of water，100 μmol·L-1 melatonin，1 μL·L-1 1-MCP and 100 μmol·L-1 melatonin combined with 1 μL·L-1 1-MCP were set up by melatonin soaking and 1-MCP fumigation.Samples were taken at 0，3，6，9，12 days and 15 days at 4 ℃ and 25 ℃，and the related indexes of appearance quality and internal quality of pepper were determined respectively，in order to screen out the optimal treatment method to alleviate the chilling injury and improve the preservation effect of pepper after harvest and provide reference for improving the storage quality of peppers.The results showed that at 4 ℃，the related indexes of the combined treatment group of melatonin and 1-MCP were better than other treatments，and the preservation effect was the best.When the pepper was stored for 15 days，the chilling injury index of the water treatment group was the highest，0.220，while the chilling injury index of the combined treatment of melatonin and 1-MCP was 0.087，which was reduced by 60.45%.The combined treatment of exogenous melatonin and 1-MCP could effectively alleviate the postharvest chilling injury of pepper and improve the quality of pepper fruit.

References:

［1］杨莎,邹学校.优良高口感品质嫩果尖椒新品种及栽培技术［J］.中国蔬菜,2024(7):125-131.［2］LI X,WEI J P,SCOTT E R,et al.Exogenous melatonin alleviates cold stress by promoting antioxidant defense and redox homeostasis in Camellia sinensis L.［J］.Molecules,2018,23(1):165.［3］SASMITA E,RESTIWIJAYA M,YULIANTO E,et al.Effect of ozone technology applications on physical characteristics of red cayenne pepper (Capsicum frutescens L.) preservation［J］.Journal of Physics:Conference Series,2019,1217(1):012007.［4］宁明岸.UV-C处理对采后青椒果实冷害的影响［D］.南宁:广西大学,2020.［5］杜鸿宇,陈湘宁,冯晓光.壳聚糖复合涂膜保鲜剂对采后青圆椒保鲜效果的研究［J］.保鲜与加工,2022,22(6):21-27,34.［6］KUMAR S,YU R,LIU Y,et al.Exogenous melatonin enhances heat stress tolerance in sweetpotato by modulating antioxidant defense system,osmotic homeostasis and stomatal traits［J］.Horticultural Plant Journal,2025,11(1):431-445.［7］许桐,王越,吴丽娜,等.褪黑素处理对‘桃形李’采后果实品质及花色苷代谢的影响［J］.园艺学报,2025,52(2):395-405.［8］刘松虎,梁志浩,李依航,等.外源褪黑素处理时期对高温胁迫下黄瓜幼苗生长的影响［J］.北方园艺,2025(3):41-47.［9］曾祥阳,何云,洪青梅,等.外源褪黑素对火龙果果实采后保鲜的影响［J］.热带作物学报,2025,46(2):420-429.［10］XU D,LAM S M,ZUO J,et al.Lipidomics reveals the difference of membrane lipid catabolism between chilling injury sensitive and non-sensitive green bell pepper in response to chilling［J］.Postharvest Biology and Technology,2021,182:111714.［11］孔西曼.基于转录组测序的青椒冷害关键基因〖STBX〗CaPLDα4〖STBZ〗的转录调控机理研究［D］.沈阳:沈阳农业大学,2019.［12］周枫.采收成熟度、1-MCP和乙烯处理对番茄果实冷害和贮藏效果的影响［D］.沈阳:沈阳农业大学,2016.［13］王丹.辣椒在冷链流通过程中品质变化影响因素的研究［D］.保定:河北农业大学,2012.［14］付安珍,左进华,王清,等.茉莉酸甲酯处理对青圆椒采后冷害生理与营养品质的影响［J］.食品科学,2021,42(15):213-219.［15］曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导［M］.北京:中国轻工业出版社,2007.［16］袁芳,黎文卓,王春艳,等.1-MCP与MT联合处理对芒果保鲜效果的影响［J］.现代食品科技,2024,40(9):219-225.［17］王璐瑶.外源褪黑素通过调控ROS代谢减轻采后辣椒果实冷害的机制研究［D］.湘潭:湘潭大学,2023.［18］曾硕,李峰.1-MCP对果蔬保鲜机制的影响及研究进展［J］.中国食品添加剂,2025,36(4):159-171.［19］张建新.辣椒保鲜效果的影响因素研究［D］.邯郸:河北工程大学,2023.［20］YANG H,WU F,CHENG J.Reduced chilling injury in cucumber by nitric oxide and the antioxidant response［J］.Food Chemistry,2011,127(3):1237-1242.［21］GE W，ZHAO Y，KONG X，et al.Combining salicylic acid and trisodium phosphate alleviates chilling injury in bell pepper(Capsicum annuum L.) through enhancing fatty-acid desaturation efficiency and water retention-ScienceDirect［J］.Food Chemistry,2020,327：127057.［22］EKNC N，ALI G M，EKER M.Effects of different calcium oxide dipping concentrations in aroma profiles of pink lady apple cultivar during cold-storage［J］.Ege niversitesi Ziraat Fakültesi Dergisi,2021,58(3)：305-313.［23］ZHANG Y,ZHANG M,YANG H.Postharvest chitosan-g-salicylic acid application alleviates chilling injury and preserves cucumber fruit quality during cold storage［J］.Food Chemistry,2015,174:558-563.［24］孙小静,苏丹,陆敏,等.基于主成分分析法研究自发气调包装对鲜食小米椒的保鲜效果［J］.保鲜与加工,2025,25(3):55-64.［25］SAMIRA A,WOLDETSADIK K,WORKNEH T S.Postharvest quality and shelf life of some hot pepper varieties［J］.Journal of Food Science and Technology,2013,50(5):842-855.［26］单国雷,陈飞,袁凌云,等.油菜素内酯对辣椒果实贮藏及抗氧化能力的影响［J］.安徽农业大学学报,2021,48(5):750-756.［27］张少平,李洲,鞠玉栋,等.鲜食辣椒采后品质劣变伴随膜脂过氧化反应研究进展［J］.园艺学报,2024,51(12):2945-2961.［28］杨丽.山苍子精油纳米粒的制备及对辣椒保鲜效果的研究［D］.长沙:湖南农业大学,2022.［29］KURUPPU M,LING K L,DING P,et al.Decoding the fruit microbiome:A climate smart strategy to manage postharvest decays［J］.Horticultural Plant Journal,2024,10(5):1061-1072.［30］岳海英,马倩,丁毓端,等.1-MCP和褪黑激素处理在桃贮藏保鲜应用中的研究进展［J］.北方园艺，2025(4):118-123.［31］黄帅,张琪,雷雅馨,等.外源褪黑素延缓哈密瓜果实采后冷害及对品质的影响［J］.保鲜与加工,2025,25(3):9-17.［32］李楠.脂类和脱落酸提高采后绿辣椒抗冷性的研究［D］.杭州:浙江工商大学,2020.

Memo

Memo:
-
Last Update: 2026-04-14