Department of Biotechnology, Shri A.N. Patel P.G. Institute of Science and Research, Anand, Gujarat 388001, India.
Crop Research Unit, Directorate of Research, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal 741252, India; Department of Genetics and Plant Breeding, Faculty of Agriculture, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal 741252, India.
Food Chem. 2019 Mar 1;275:681-687. doi: 10.1016/j.foodchem.2018.09.154. Epub 2018 Sep 25.
To extend the postharvest shelf-life of green bell pepper (Capsicum annuum L.), an exogenous application of two polyamines, Spermidine and Putrescine (SPD-PUT), was tested in multiple combinations (10 μM plus 10 μM, 20 μM plus 20 μM, and 30 μM plus 30 μM) at 4 ± 1 °C for 40 days. The titratable acidity, protein content, activities of catalase and peroxidase, chlorophyll and capsaicin content gradually decreased for all the treated and untreated fruits throughout the storage period. On the other hand, proline content and antioxidant 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity continuously increased with the extension of time-span under storage. Among the three treatment combinations, the combination of 20 µM SPD and 20 µM PUT was found to be the optimum, based on the response of all the morphological and physicochemical traits assessed. The same combination was effective in sustaining the quality of green bell pepper following its harvest, for a period of at least 40 days.
为了延长绿甜椒（Capsicum annuum L.）的采后货架期，在 4°C±1°C 下，用两种多胺（亚精胺和腐胺）外源处理，分别在 10 μM 加 10 μM、20 μM 加 20 μM 和 30 μM 加 30 μM 这三种浓度组合下处理 40 天。在整个贮藏期内，所有处理和未处理的果实的可滴定酸度、蛋白质含量、过氧化氢酶和过氧化物酶活性、叶绿素和辣椒素含量逐渐降低。另一方面，脯氨酸含量和抗氧化 1,1-二苯基-2-苦基肼（DPPH）自由基清除活性随着贮藏时间的延长而持续增加。在这三种处理组合中，基于所评估的所有形态和理化特性的反应，20 μM SPD 和 20 μM PUT 的组合被发现是最佳的。相同的组合在收获后至少 40 天内有效地维持了绿甜椒的品质。
