Effect of High Relative Humidity Storage on Chilling Injury and Antioxidant Activity of Green Pepper Fruits

被引：3
|
作者：
Zhang M. [1 ]
Cao T. [1 ]
Cheng Z. [1 ]
Jin W. [2 ]
Jin P. [1 ]
Zheng Y. [1 ]
机构：
[1] College of Food Science and Technology, Nanjing Agricultural University, Nanjing
[2] Suzhou Dafu Foreign Trade Food Co.Ltd., Suzhou
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 03期
关键词：
Antioxidant activity; Chilling injury; Green pepper fruit; High relative humidity storage; Percentage mass loss;
D O I：
10.7506/spkx1002-6630-20200817-221
中图分类号：
学科分类号：
摘要：
The effect of high relative humidity (HRH) storage on reducing chilling injury of green pepper fruits and its relationship with changes in the antioxidant system were investigated.Fresh green peppers were stored at 4℃ in a dry-fog humidity controlled cold room with 96%-99% RH or a common low relative humidity (LRH) cold room with 70%-75%RH for up to 15 days.Every three days during the storage period, changes in chilling injury, quality attributes and antioxidant system parameters were examined.The results showed that HRH storage significantly delayed the increase in chilling injury index, relative electric conductivity and percentage mass loss and the decrease in fruit firmness, and maintained higher levels of chlorophyll, ascorbic acid, total phenolics and total flavonoids.Meanwhile, HRH storage significantly increased the activities of superoxide dismutase, catalase, peroxidase and ascorbate peroxidase, maintained higher scavenging activity against 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical and hydroxyl radical, and decreased the accumulation of superoxide anion and hydrogen peroxide.These results suggested that HRH storage could reduce chilling injury of green pepper fruits by maintaining higher antioxidant activity and inhibiting the detrimental effects of reactive oxygen species (ROS). © 2021, China Food Publishing Company. All right reserved.
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页码：243 / 250
页数：7
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