Effect of Heat Shock Treatment on Chilling Tolerance and Anti-oxidation System in Green Peppers

Abstract

Abstract: Abstract：The relationship between reducing chilling injury by heat shock treatment and anti-oxidation system in postharvest green peppers were investigated in this study. The cultivars of " Horn pepper " were treated with hot water at 45℃ for 4 min or at 50℃ for 1 min. During the storage at 1±1°C, analyze the chilling injury index, the membrane permeability, MDA content, H2O2 content, O2- formation rate, AsA content and antioxidant enzyme system. The results indicated that heat shock treatment induced the increase of endogenous H2O2 content in the beginning of storage, reduced the injury index and O2- formation rate, enhanced the activities of SOD, CAT and APX and postponed the decrease of AsA content, resulting in inhibiting the accumulation of O2- and MDA and increase in LOX activity In the late of storage. These results suggest that heat shock treatment may maintain the balance between the formation and detoxification of active oxygen species and delay the lipid peroxidation process, thereby preventing the development of chilling injury of cold-stored green peppers.

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References

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