کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4518038 1624993 2015 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Intermittent warming improves postharvest quality of bell peppers and reduces chilling injury
ترجمه فارسی عنوان
گرم شدن متناوب، کیفیت بعد از فلفل را بهبود می بخشد و موجب آسیب های خنک کننده می شود
کلمات کلیدی
میوه فلفل گرم شدن متناوب، آسیب جوش عطر فرار، زیر ساختی سلولی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
چکیده انگلیسی


• Intermittent warming reduces chilling injury to peppers and extends storage life.
• Two intermittent warming cycles at 6 and 13 days after harvest were optimal.
• Cell microstructure and volatile flavor changes confirmed this result.
• Storage life was extended by 6–11 days and delayed chilling injury onset.
• Suitable timing and intermittent warming intervals are required for optimal storage.

The long-term low temperature storage of pepper fruit is currently risky because of the likelihood of chilling injury (CI), which reduces shelf-life. Intermittent warming (IW) has been proposed as a potential solution to enhance successful long-term pepper fruit storage. To understand the influence of IW in alleviating CI in peppers, the effects of 3 IW cycles were tested on the organic acid content, firmness, and relative enzyme content of pepper fruit (namely, 1–3 IW cycles to 20 °C for 24 h every 7 days for fruit stored at 4 °C for 27 days). Subsequently, the effects of 2 IW cycles were tested on the organizational structure of pepper fruit cells and potential odor changes. The results showed that IW effectively reduces the CI index and maintains pepper firmness. Following 2 IW cycles after 6 and 13 days storage, pepper integrity was retained, with no shrinkage or decay. Furthermore, partial least squares analysis of odor changes showed that both 1 IW cycle after 20 days storage and 2 IW cycles after 6 and 13 days storage extended storage time to over 10 days. The appropriate IW cycles effectively delay the decline in unsaturated fatty acid content and maintain a higher index of unsaturated fatty acids (IUFA), which helps retain the integrity of the pepper cell membranes.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Postharvest Biology and Technology - Volume 101, March 2015, Pages 18–25
نویسندگان
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