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首页> 外文期刊>African Journal of Biotechnology >Effect of 1-methylcyclopropene and modified atmosphere packaging on chilling injury and antioxidative defensive mechanism of sweet pepper
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Effect of 1-methylcyclopropene and modified atmosphere packaging on chilling injury and antioxidative defensive mechanism of sweet pepper

机译：1-甲基环丙烯和气调包装对甜椒冷害和抗氧化防御机制的影响

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摘要

Some sweet peppers (Capsicum annuum?L.) are chilling sensitive and can develop injury when stored at temperatures less than 7°C. This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP) (650 ppb) and modified atmosphere packaging (MAP) on chilling injuries (CI) of sweet pepper during 30 days storage at 4°C. The results showed that, 1-MCP and MAP reduced chilling injury symptoms which were correlated with decreased electrolyte leakage and malondialdehyde content. The combination of 1-MCP and MAP further reduced chilling injury. Atomic force microscope (AFM) images showed that, the surface of the sweet peppers with 1-MCP and MAP treatments were smoother than of the control samples. The activities of superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) of sweet peppers were also influenced by 1-MCP and MAP. SOD, CAT and POD activities of sweet peppers were 87.3, 28.97 and 0.248 U·g-1, respectively at the beginning of the storage. The activities decreased during the first 15 days of storage followed by an increase during the later period of storage. Treatment with 1-MCP, MAP alone and in combination frequently reduced the activities of those enzymes during storage. These results suggested that, combination of 1-MCP treatment and MAP is a promising treatment for reducing chilling injuries of peppers stored at 4°C.
机译：一些甜椒（Capsicum annuum？L。）对寒冷敏感，在低于7°C的温度下储存会造成伤害。进行这项研究以研究1-甲基环丙烯（1-MCP）（650 ppb）和气调包装（MAP）对在4°C下储存30天的甜椒的冷害（CI）的影响。结果表明，1-MCP和MAP减轻了冷害症状，这与减少电解质泄漏和丙二醛含量有关。 1-MCP和MAP的组合进一步降低了冷害。原子力显微镜（AFM）图像显示，经过1-MCP和MAP处理的甜椒表面比对照样品光滑。 1-MCP和MAP也影响甜椒的超氧化物歧化酶（SOD），过氧化氢酶（CAT）和过氧化物酶（POD）的活性。贮藏开始时甜椒的SOD，CAT和POD活性分别为87.3、28.97和0.248 U·g-1。在储存的前15天中，活动减少，随后的储存期间中的活动增加。单独使用1-MCP和MAP并结合使用MAP的处理经常会降低存储过程中这些酶的活性。这些结果表明，1-MCP处理和MAP的组合是减少在4℃下储存的辣椒的冷害的有前途的处理。

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