Abstract
Abstract Degreening indicates the ripening and senescence process of green pepper fruit, which mainly results from chlorophyll degradation. To date, however, the effect of 1-Methylcyclopropene (1-MCP) alone or in combination with chlorine dioxide (ClO2) on the chlorophyll degradation pathway of green pepper at the molecular level remains scarce. In this study, green peppers were treated with 1 μL L−1 1-MCP, 30 μL L−1 ClO2 alone and 1 μL L−1 1-MCP plus 30 μL L−1 ClO2, respectively and stored at 20 °C for 12 d. The results showed that 1-MCP + ClO2 combination was superior in inhibiting color changes, decreasing the respiration rate, and exhibiting chlorophyll content as compared with 1-MCP or ClO2 alone. Further study on the expression of genes related to chlorophyll degradation pathway revealed that pheophytinase (PPH), pheophorbide a oxygenase (PAO) and red chlorophyll catabolite reductase (RCCR) were suppressed by all treatments. The efficiency of the combined treatment (1-MCP + ClO2) was better than that of 1-MCP or ClO2 alone. While the expression of chlorophyllase (CLH) was not affected by ClO2, but was significant suppressed by 1-MCP and 1-MCP + ClO2. Therefore, our results indicate the different regulatory roles of 1-MCP and ClO2 on the chlorophyll degradation pathway and provide an efficient method to preserve green pepper.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
