Effect of UV-C Treatment on Color and Physiological Quality of Green Pepper

Abstract

Abstract: Green peppers were treated with UV-C at a dose of 0.25 kJ / m2 to study the changes of the sensory quality, pigment content, flavonoid and total phenol contents, peroxidase (POD), catalase (CAT), ascorbate peroxidase?(APX), polyphenol oxidase (PPO) activity, and phytoene synthase (PSY), lycopene-β-cyclase (LCYB) activities during storage at room temperature and cold storage respectively. The results showed that UV-C treatment significantly improved the appearance quality of green pepper, slowed down the degradation of chlorophyll, reduced the activities of PSY and LCYB, thus affecting the synthesis of carotenoid in green pepper, and inhibited the increase of carotenoid and flavonoid contents to delay the turning of green pepper into red. In addition, UV-C treatment also reduced the PPO activity in green pepper, effectively delayed the fruit browning, and induced the synthesis of phenolic substances, enhanced the activities of POD, CAT and APX to improve the antioxidant capacity. The results showed that UV-C treatment can delay the turning of green pepper into red, maintain the physiological quality of green pepper during storage, and extend effectively the shelf life of green pepper, which provided theoretical basis for the postharvest storage and preservation of green pepper.

Key words: Key words：green pepper, UV-C, color, quality

CLC Number:

TS255.3

Li-Pu Gao. Effect of UV-C Treatment on Color and Physiological Quality of Green Pepper[J]. FOOD SCIENCE, 0, (): 0-0.

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