Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways

doi:10.1016/j.postharvbio.2019.110939

	Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways
	Wei, Fang ; Fu, Maorun ; Li, Jupeng ; Yang, Xiaoying ; Chen, Qingmin 1; Tian, Shiping2
	2019
发表期刊	POSTHARVEST BIOLOGY AND TECHNOLOGY
ISSN	0925-5214
卷号	156
摘要	The change in colour from green to red, known as reddening, is a major problem in green pepper cultivation, implying ripening and senescence. Chlorine dioxide (ClO2) is used to preserve the quality of vegetables and fruits because of its safety. In this work, the effects of ClO2 on reddening in green peppers, their chlorophyll and carotenoid content, and the molecular mechanisms involved are studied. The results show that 30 mu L L-1 of ClO2 treatment reduced the reddening rate markedly compared to the control. ClO2 delayed the degradation of chlorophyll and significantly reduced the synthesis of capsanthin and beta-carotene. Additionally, the transcript levels of pheophytin pheophorbide hydrolase (PPH), pheophorbide a oxygenase (PAO), and red chlorophyll catabolite reductase (RCCR) genes, associated with chlorophyll breakdown, were inhibited by ClO2 treatment, and the relative expression of phytoene synthase (Psy), lycopene beta-cyclase enzyme (Lcyb), capsanthin/capsorubin synthase (Ccs), and beta-carotene hydroxygenase enzyme (Crtz) genes, associated with carotenoid synthesis, were suppressed. These findings indicate that ClO2 delayed reddening by suppressing the expression of certain genes associated with chlorophyll breakdown and carotenoid synthesis in harvested green peppers.
关键词	Chlorine dioxide Green pepper Reddening Chlorophyll degradation Carotenoid synthesis
学科领域	Agronomy ; Food Science & Technology ; Horticulture
DOI	10.1016/j.postharvbio.2019.110939
收录类别	SCI
语种	英语
WOS关键词	OZONE ; FRUIT ; BREAKDOWN ; QUALITY ; TOMATO ; GAS ; RED
WOS研究方向	Agriculture ; Food Science & Technology
WOS记录号	WOS:000481617100023
出版者	ELSEVIER
文献子类	Article
出版地	AMSTERDAM
EISSN	1873-2356
资助机构	Agricultural Industrial Technology System of Shandong Province [SDAIT-05-14]
作者邮箱	skyfmr@163.com
引用统计	被引频次：32[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.ibcas.ac.cn/handle/2S10CLM1/19506
专题	中科院北方资源植物重点实验室
作者单位	1.Qilu Univ Technol, Shandong Acad Sci, Coll Food Sci & Engn, Jinan 250353, Shandong, Peoples R China 2.Shandong Agr & Engn Univ, Dept Food Sci & Engn, Jinan 250100, Shandong, Peoples R China 3.Chinese Acad Sci, Inst Bot, Beijing 100093, Peoples R China
推荐引用方式 GB/T 7714	Wei, Fang,Fu, Maorun,Li, Jupeng,et al. Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways[J]. POSTHARVEST BIOLOGY AND TECHNOLOGY,2019,156.
APA	Wei, Fang,Fu, Maorun,Li, Jupeng,Yang, Xiaoying,Chen, Qingmin,&Tian, Shiping.(2019).Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways.POSTHARVEST BIOLOGY AND TECHNOLOGY,156.
MLA	Wei, Fang,et al."Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways".POSTHARVEST BIOLOGY AND TECHNOLOGY 156(2019).

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