Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways | |
Wei, Fang; Fu, Maorun; Li, Jupeng; Yang, Xiaoying; Chen, Qingmin3; Tian, Shiping2 | |
刊名 | POSTHARVEST BIOLOGY AND TECHNOLOGY |
2019 | |
卷号 | 156 |
关键词 | Chlorine dioxide Green pepper Reddening Chlorophyll degradation Carotenoid synthesis |
ISSN号 | 0925-5214 |
DOI | 10.1016/j.postharvbio.2019.110939 |
文献子类 | Article |
英文摘要 | The change in colour from green to red, known as reddening, is a major problem in green pepper cultivation, implying ripening and senescence. Chlorine dioxide (ClO2) is used to preserve the quality of vegetables and fruits because of its safety. In this work, the effects of ClO2 on reddening in green peppers, their chlorophyll and carotenoid content, and the molecular mechanisms involved are studied. The results show that 30 mu L L-1 of ClO2 treatment reduced the reddening rate markedly compared to the control. ClO2 delayed the degradation of chlorophyll and significantly reduced the synthesis of capsanthin and beta-carotene. Additionally, the transcript levels of pheophytin pheophorbide hydrolase (PPH), pheophorbide a oxygenase (PAO), and red chlorophyll catabolite reductase (RCCR) genes, associated with chlorophyll breakdown, were inhibited by ClO2 treatment, and the relative expression of phytoene synthase (Psy), lycopene beta-cyclase enzyme (Lcyb), capsanthin/capsorubin synthase (Ccs), and beta-carotene hydroxygenase enzyme (Crtz) genes, associated with carotenoid synthesis, were suppressed. These findings indicate that ClO2 delayed reddening by suppressing the expression of certain genes associated with chlorophyll breakdown and carotenoid synthesis in harvested green peppers. |
学科主题 | Agronomy ; Food Science & Technology ; Horticulture |
电子版国际标准刊号 | 1873-2356 |
出版地 | AMSTERDAM |
WOS关键词 | OZONE ; FRUIT ; BREAKDOWN ; QUALITY ; TOMATO ; GAS ; RED |
WOS研究方向 | Agriculture ; Food Science & Technology |
语种 | 英语 |
出版者 | ELSEVIER |
WOS记录号 | WOS:000481617100023 |
资助机构 | Agricultural Industrial Technology System of Shandong Province [SDAIT-05-14] |
内容类型 | 期刊论文 |
源URL | [http://ir.ibcas.ac.cn/handle/2S10CLM1/19506] |
专题 | 中科院北方资源植物重点实验室 |
作者单位 | 1.Chinese Acad Sci, Inst Bot, Beijing 100093, Peoples R China 2.Shandong Agr & Engn Univ, Dept Food Sci & Engn, Jinan 250100, Shandong, Peoples R China 3.Qilu Univ Technol, Shandong Acad Sci, Coll Food Sci & Engn, Jinan 250353, Shandong, Peoples R China |
推荐引用方式 GB/T 7714 | Wei, Fang,Fu, Maorun,Li, Jupeng,et al. Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways[J]. POSTHARVEST BIOLOGY AND TECHNOLOGY,2019,156. |
APA | Wei, Fang,Fu, Maorun,Li, Jupeng,Yang, Xiaoying,Chen, Qingmin,&Tian, Shiping.(2019).Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways.POSTHARVEST BIOLOGY AND TECHNOLOGY,156. |
MLA | Wei, Fang,et al."Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways".POSTHARVEST BIOLOGY AND TECHNOLOGY 156(2019). |
个性服务 |
查看访问统计 |
相关权益政策 |
暂无数据 |
收藏/分享 |
除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。
修改评论