中国科学院机构知识库网格
Chinese Academy of Sciences Institutional Repositories Grid
首页 机构 成果 学者
  
  1. CAS IR Grid
  2. 植物研究所
  3. 中国科学院植物研究所
  4. 中科院北方资源植物重点实验室
Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways

文献类型：期刊论文

作者Wei, Fang; Fu, Maorun; Li, Jupeng; Yang, Xiaoying; Chen, Qingmin2; Tian, Shiping1
刊名POSTHARVEST BIOLOGY AND TECHNOLOGY
出版日期2019
卷号156
关键词Chlorine dioxide Green pepper Reddening Chlorophyll degradation Carotenoid synthesis
ISSN号0925-5214
DOI10.1016/j.postharvbio.2019.110939
文献子类Article
英文摘要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.
学科主题Agronomy ; Food Science & Technology ; Horticulture
出版地AMSTERDAM
电子版国际标准刊号1873-2356
WOS关键词OZONE ; FRUIT ; BREAKDOWN ; QUALITY ; TOMATO ; GAS ; RED
WOS研究方向Agriculture ; Food Science & Technology
语种英语
WOS记录号WOS:000481617100023
出版者ELSEVIER
资助机构Agricultural Industrial Technology System of Shandong Province [SDAIT-05-14]
源URL[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.Shandong Agr & Engn Univ, Dept Food Sci & Engn, Jinan 250100, Shandong, Peoples R China
2.Qilu Univ Technol, Shandong Acad Sci, Coll Food Sci & Engn, Jinan 250353, 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).

入库方式： OAI收割

来源：植物研究所

浏览0
下载0
收藏0
其他版本

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。