Abstract
The peppers which were treated at ice-temperature for 6 hours and 1 mmol/L spermidine for 10 min, followed by cold storage (4℃ ± 1℃) respectively were investigated. The results indicated that the chilling injury was delayed and reduced by ice-temperature and spermidine treatments. Comparing with control group, ice-temperature and spermidine exerted significant effects on reduction of ascorbic acid (Vc) and chlororphyll contents, relatively high activity of superoxide dismutase (SOD), accumulation of malondialdehyde (MDA) as well as the increase of cell membrane penetrability. The results indicated that the spermidine and ice-temperature induced the activity of antioxidant enzyme SOD and maintained higher defence-related compound Vc as well as lower levels of membrane lipid peroxidation, which may be associated with chilling injury alleviation. There was a difference between ice-temperature treatment and spermidine treatment after 30 days. The results suggested that spermidine was more effective in reducing chilling sensitivity and prolonging storage of peppers.
Highlights
Polyamines (PAs), mainly diamine putrescine (Put), triamine spermidine (Spd), and tetramine spermine (Spm), are polycationic compounds of aliphatic nitrogenous base with low molecular weight and high activities that are present in all living organisms
The results indicated that the spermidine and ice-temperature induced the activity of antioxidant enzyme superoxide dismutase (SOD) and maintained higher defence-related compound Vc as well as lower levels of membrane lipid peroxidation, which may be associated with chilling injury alleviation
The application of spermidine and ice-temperature postponed the occurrence of chilling injury, alleviated Chilling injury (CI) symptoms of pepper fruit such as preventing pepper surface from pitting, diminishing the areas of chilling injury
Summary
Polyamines (PAs), mainly diamine putrescine (Put), triamine spermidine (Spd), and tetramine spermine (Spm), are polycationic compounds of aliphatic nitrogenous base with low molecular weight and high activities that are present in all living organisms. Chilling injury results in significant increases in Put levels in many fruit, such as lemon, grapefruit, zucchini, eggplant and pepper, suggesting that PAs could protect plants from chilling injury due to their ability to preserve membrane integrity [6]. It has been reported that exogenous polyamine treatments play a role in membrane stabilization by a significant reduction of the stress-induced electrolyte leakage and enhancement of stress-evoke activity of lipoxygenase [12]. The storage of fruits and vegetables at ice-temperature is the foremost and promising technology applied to inhibit the growth of microbes, to slow metabolism, to retard postharvest sensecence and to extent the shelf-life period of agricultural products without damaging the plant tissue. The researches showed that the ice-temperature technology had the superiority to keep postharvest products freshness and special flavor with high quality
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