Calcium ion improves cold resistance of green peppers (Capsicum annuum L.) by regulating the activity of protective enzymes and membrane lipid composition

被引：33

作者：

Zhang, Xinyuan ^{[1
]}

Ma, Mingjie ^{[1
]}

Ye, Bo ^{[2
]}

Liu, Ling ^{[1
]}

Ji, Shujuan ^{[1
]}

机构：

[1] Shenyang Agr Univ, Dept Food Sci, 120 Dongling Rd, Shenyang 110866, Peoples R China

[2] Liaoning Modern Agr Engn Ctr, Changjiang North St 39, Shenyang 110031, Peoples R China

来源：

SCIENTIA HORTICULTURAE | 2021年 / 277卷

基金：

国家重点研发计划;

关键词：

Calcium chloride; Calcium ion; Chilling injury; Green pepper;

D O I：

10.1016/j.scienta.2020.109789

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

To study the effect of calcium ion (Ca2+) on chilling injury (CI) in green peppers (Capsicum annuum L.), green peppers were treated with calcium chloride (CaCl2) and chlorpromazine (CPZ) at 4 degrees C storage temperature. The results showed that two calcium ions exhibited opposite functions. The CaCl2 treatment effectively regulated the activity of antioxidative enzymes to promote the AsA-GSH cycle, reduced the accumulation of O-2(-) and H2O2 generated from the metabolic cycle, inhibited the accumulation of MDA and proline, and the degradation of membrane lipid components, as well as the increase in relative conductivity to maintain the integrity of cell membrane. The reason that CaCl2 can improve the cold resistance of green bell pepper fruit may be attributed by the decreased expression and activity of PLC gene and DGK gene, which delayed the degradation of membrane lipid, thereby maintaining cell membrane stability and reducing the occurrence of CI.

引用

页数：9

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