Influence of Heat Treatment on the Physiological Response of Sweet Pepper Kept at Chilling Temperature

Mencarelli, Fabio; Ceccantoni, Brunella; Bolini, A.; Anelli, G.

doi:10.17660/actahortic.1993.343.55

Cited by 11 publications

(2 citation statements)

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“…These results are in agreement with those of, Abd-EL-Rahman (1990) who found that sweet peppers stored at 10ºC did not develop any symptoms of CI till the end of storage period (30 days).According to Kader (1986) the optimum storage temperature of sweet peppers range between 8-10ºC. Pre-storage heat treatments have been reported to induce fruit tolerance to cold temperature and to reduce the development of CI symptoms of sweet pepper fruits during cold storage Mencareli et al, 1993).Hot water treatments of 53ºC for 3 min. for mandarin fruit reduced catalase activity during cold storage which was associated with increased CI (Sala and Lafuentc, 2000) suggested that hot water treatment (53ºC) for 3 min.…”

Section: ̸ 2013supporting

confidence: 87%

Sweet Pepper Quality Maintenance: Impact of Hot Water and Chitosan

Hussein¹,

Allah²,

El-Yazied³

et al. 2015

NIDOC-ASRT

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WEET PEPPERS (Capsicum annuum L. testy red F 1 , hybrid) were grown at Ismailia Governorate during the two successive seasons of 2011/2012 and 2012-2013. Marketable fruits (3/4 red color) were used to study the effect of hot water at 25, 45 and 55ºC and Chitosan (0, 0.5 and 1%) treatments on the postharvest appearance, compositional quality as well as reducing chilling injury symptoms. Samples were stored at refrigerated storage (5 or 8ºC and 90-95% RH) for 28 days and were monitored weekly. Pepper fruits stored at 8ºC did not show any pitting and seed darkening during all the storage periods, whereas this symptoms were noticed in fruits stored at 5ºC after 14 days and became pronounced as the storage period extended. All tested treatments were effective in reducing weight loss, decay, shriveling, texture loss and chilling injury compared with untreated fruit during cold storage. Sweet peppers treated with hot water at 45ºC and chitosan at 0.5 or 1% did not develop any chilling injury symptoms (expressed as pitting, calyx and seed darkening) during 21 days of storage at 5ºC, but after 28 days of storage traces of these symptoms were detected. M oreover the previous treatment maintained fruit texture, total carotenoids content and reduced decay incidence throughout all the storage periods. Therefore, hot water at 45ºC and chitosan at 0.5 or 1% are promising treatments for reducing chilling injury and maintaining quality of sweet peppers during 28 days of storage at 5ºC and 90-95 RH%.

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Section: ̸ 2013supporting

confidence: 87%

Sweet Pepper Quality Maintenance: Impact of Hot Water and Chitosan

Hussein¹,

Allah²,

El-Yazied³

et al. 2015

NIDOC-ASRT

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“…However, it has been found that smHSPs have protective effects against chilling injury. High-temperature stress to plants has been found to have protective effects against chilling injury in a number of fruits and vegetables, such as avocado (Woolf et al, 1995), cucumber (Lafuente et al, 1991;Junnings and Salveit, 1994;McCollum et al, 1995), pepper (Mencarelli et al, 1993), tomato (Lurie and Klein, 1991;Sabehat et al, 1996), and mung bean hypocotyls (Collins et al, 1995). In cucumber and mung bean, the loss of protective effects against chilling is correlated with the disappearance of HSPs from the tissues (Lafuente et al, 1991;Collins et al, 1995).…”

Section: Discussionmentioning

confidence: 99%

Accumulation of Small Heat-Shock Protein Homologs in the Endoplasmic Reticulum of Cortical Parenchyma Cells in Mulberry in Association with Seasonal Cold Acclimation1

et al. 1999

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Cortical parenchyma cells of mulberry (Morus bombycis Koidz.) trees acquire extremely high freezing tolerance in winter as a result of seasonal cold acclimation. The amount of total proteins in endoplasmic reticulum (ER)-enriched fractions isolated from these cells increased in parallel with the process of cold acclimation. Protein compositions in the ER-enriched fraction also changed seasonally, with a prominent accumulation of 20-kD (WAP20) and 27-kD (WAP27) proteins in winter. The N-terminal amino acid sequence of WAP20 exhibited homology to ER-localized small heat-shock proteins (smHSPs), whereas that of WAP27 did not exhibit homology to any known proteins. Like other smHSPs, WAP20 formed a complex of high molecular mass in native-polyacrylamide gel electrophoresis. Furthermore, not only WAP20 but also 21-kD proteins reacted with antibodies against WAP20. Fractionation of the crude microsomes by isopycnic sucrose-gradient centrifugation revealed that both WAP27 and WAP20 were distributed on a density corresponding to the fractions with higher activity of ER marker enzyme, suggesting localization of these proteins in the ER. When ERenriched fractions were treated with trypsin in the absence of detergent, WAP20 and WAP27 were undigested, suggesting localization of these proteins inside the ER vesicle. The accumulation of a large quantity of smHSPs in the ER in winter as a result of seasonal cold acclimation indicates that these proteins may play a significant role in the acquisition of freezing tolerance in cortical parenchyma cells of mulberry trees.

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Effect of Preharvest Factors on the Quality of Vegetables Produced in the Tropics

Madakadze

Kwaramba²

2004

Production Practices and Quality Assessment of Food Crops Volume 1

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Influence of Heat Treatment on the Physiological Response of Sweet Pepper Kept at Chilling Temperature

Cited by 11 publications

References 0 publications

Sweet Pepper Quality Maintenance: Impact of Hot Water and Chitosan

Sweet Pepper Quality Maintenance: Impact of Hot Water and Chitosan

Accumulation of Small Heat-Shock Protein Homologs in the Endoplasmic Reticulum of Cortical Parenchyma Cells in Mulberry in Association with Seasonal Cold Acclimation1

Effect of Preharvest Factors on the Quality of Vegetables Produced in the Tropics

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