Abstract
［Objective］ To reduce the occurrence of chilling injury during postharvest low -temperature storage of green peppers.［Methods］ Green peppers are used as the experimental material to investigate the effects of heat shock (HC) combined with melatonin (MT) treatment on the chilling injury index,relative conductivity,malondialdehyde (MDA ),hydrogen peroxide (H2O2) content,antioxidant enzyme activity,and quality parameters during storage at (4±1) ℃ and 85%~90% relative humidity (RH).［Results］］ The HC combined with MT treatment delays the onset of chilling injury by 5 days,reduces weight loss by 52.4%,and decreases H2O2 content by 71.75%.This treatment effectively inhibits the increase in relative conductivity and the accumulation of MDA.The activities of antioxidant enzymes,including peroxidase (POD ),superoxide dismutase (SOD ),ascorbate peroxidase (APX ),and catalase (CAT ),increase by 0.45,0.71,14.50,and 0.86 U/kg,respectively.Additionally,the composite treatment helps maintain the hardness,total soluble solids (TSS),chlorophyll,and vitamin C content of the green peppers,with significant correlations observed between the various parameters.［Conclusion］ HC combined with MT treatment can effectively reduce the occurrence of chilling injury in green peppers.
Publication Date
7-3-2025
First Page
129
Last Page
135
DOI
10.13652/j.spjx.1003.5788.2024.80724
Recommended Citation
Fange, LU; Xihong, LI; Ziqin, LING; Jiao, LI; and Mengjiao, YANG
(2025)
"Effects of heat shock combined with melatonin treatment on low-temperature chilling injury in green peppers,"
Food and Machinery: Vol. 41:
Iss.
6, Article 18.
DOI: 10.13652/j.spjx.1003.5788.2024.80724
Available at:
https://www.ifoodmm.cn/journal/vol41/iss6/18
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