Physiological Effects of Heat Shock Treatment on Sweet Peppers to Enhance Chilling Injury Resistance

Abstract

Abstract: Physiologicaleffectsofheatshock treatmentonsweetpepperstoenhanceitsresistancetochillinginjuryw ere studied.The results showed that the heat shock treatment could lower the respiration rate and the amount of ethylene released,reduce the accumulationo f alcohol,acetaldehyde and acetone,lightenthe chilling injury of memb rane,en-hance the peroxidase activity andca talase activity andreduce the phenylalanine ammonia lyase activity ofsweetpepper stored at low -temperature(0～1℃).Heat shock treatment of prestorage can enhance resistance to chilling i njury of sweet pepper,postpone the symptomo f chilling injury appearing andligh ten the degree of chilling injury.

Key words: Sweet pepper , Heat shock treatment , Chilling stress , Chilling injury

CHEN Fa-He, CAI Hui-Nong, WU Guang-Bin, ZHANG Wei-Yi, ZHANG Ai-Ling. Physiological Effects of Heat Shock Treatment on Sweet Peppers to Enhance Chilling Injury Resistance[J]. FOOD SCIENCE, 2002, 23(6): 139-142.

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Physiological Effects of Heat Shock Treatment on Sweet Peppers to Enhance Chilling Injury Resistance

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