Low temperature conditioning combined with methyl jasmonate can reduce chilling injury in bell pepper

被引：60
作者：
Wang, Yunxiang [1 ,2 ]
Gao, Lipu [1 ]
Wang, Qing [1 ]
Zuo, Jinhua [1 ,3 ,4 ]
机构：
[1] Beijing Acad Agr & Forestry Sci, Key Lab Biol & Genet Improvement Hort Crops North, Key Lab Vegetable Postharvest Proc,Minist Agr,Bei, Beijing Vegetable Res Ctr,Key Lab Urban Agr North, Beijing, Peoples R China
[2] Beijing Acad Agr & Forestry Sci, Beijing Acad Forestry & Pomol Sci, Beijing 100093, Peoples R China
[3] USDA ARS, Cornell Univ Campus, Ithaca, NY 14853 USA
[4] Boyce Thompson Inst Plant Res, Cornell Univ Campus, Ithaca, NY 14853 USA
来源：
SCIENTIA HORTICULTURAE | 2019年 / 243卷
基金：
中国国家自然科学基金;
关键词：
Bell pepper fruit; Low temperature conditioning; Methyl jasmonate; Chilling injury; CAPSICUM-ANNUUM L; ANTIOXIDANT ENZYME-ACTIVITY; SWEET-PEPPER; SHELF-LIFE; DISEASE DEVELOPMENT; TRANSCRIPT LEVELS; TOMATO FRUIT; NANGUO PEARS; STORAGE; TOLERANCE;
D O I：
10.1016/j.scienta.2018.08.031
中图分类号：
S6 [园艺];
学科分类号：
0902 ;
摘要：
Bell pepper is a highly perishable vegetable and chilling injury is a principal physiological factor that negatively impacts the postharvest quality of peppers during transportation and storage. This study parsed the effects of low temperature conditioning (LTC) combined with methyl jasmonate (MeJA) on chilling injury during the storage of bell pepper fruit. The results showed that treatments of LTC combined with MeJA effectively maintained quality of bell pepper, suppressed the development of chilling injury index, delayed increase of malondialdehyde (MDA) content, inhibited the decline of chlorophyll and Vitamin C content, enhanced the activities and relative gene expressions of Peroxidase (POD), Catalase (CAT) and Ascorbate Peroxidase (APX). The results obtained point to treatments LTC combined with MeJA can be used as a useful technology for enhancing tolerance of postharvest chilling injury in bell pepper fruit.
引用
收藏
页码：434 / 439
页数：6
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