Ghosh Arijit, Saha Indraneel, Dolui Debabrata, De Arnab Kumar, Sarkar Bipul, Adak Malay Kumar
Plant Physiology and Plant Molecular Biology Research Unit, Department of Botany, University of Kalyani, Kalyani, Nadia-741235, India.
Plants (Basel). 2020 Feb 12;9(2):238. doi: 10.3390/plants9020238.
Two chili cultivars, i.e., cv. Bullet and cv. Tejaswini, were evaluated on postharvest related ripening characteristics with varying durations under hydrogen peroxide, putrescine and silver treatments. The reducing sugar was inversely related to the maximum values at 7 days of ripening. Silver and putrescine were the most regulatory in terms of changing of the total carbohydrate content as compared to hydrolysis of the total reducing sugar. Regarding pectin methylesterase activity, both chilies were consistent, regardless of the number of days of incubation. Still, putrescine and silver were significant contributors to variations in cv. Bullet and cv. Tejaswani. For the pigment content, lycopene and chlorophyll increased in a linear manner, although these treatments significantly varied over time. Hydrogen peroxide and putrescine were responsible for the maximum accumulation of lycopene for both the cultivars, whereas, only cv. Tejaswani displayed maximum carotenoid for putrescine. Silver for both chili varieties was the most inhibitory for lycopene and carotenoid content. Superoxide had a good impact on the accumulation of lipid peroxides, irrespective of the chili variety. The maximum accumulation of lipid peroxide was recorded at seven days of treatment. Phenolics and flavonoids were in decreasing order for both the chili varieties, progressing through the days of the study period in a similar manner. Silver was the main contributor to variations in the phenolics and flavonoid contents in cv. Tejaswani. The solubilization of total carbohydrate into reducing sugar was in an inverse relationship, with the maximum values being reached at 7 days of ripening.
对两个辣椒品种，即子弹头品种（cv. Bullet）和特贾斯维尼品种（cv. Tejaswini），在过氧化氢、腐胺和银处理下，对不同贮藏期的采后相关成熟特性进行了评估。还原糖与成熟7天时的最大值呈负相关。与总还原糖的水解相比，银和腐胺在改变总碳水化合物含量方面的调节作用最强。关于果胶甲酯酶活性，无论培养天数如何，两个辣椒品种的表现都是一致的。不过，腐胺和银是子弹头品种和特贾斯瓦尼品种变化的重要影响因素。对于色素含量，番茄红素和叶绿素呈线性增加，尽管这些处理随时间有显著差异。过氧化氢和腐胺导致两个品种的番茄红素积累量最大，而只有特贾斯维尼品种在腐胺处理下类胡萝卜素积累量最大。银对两个辣椒品种的番茄红素和类胡萝卜素含量的抑制作用最强。超氧化物对脂质过氧化物的积累有良好影响，与辣椒品种无关。脂质过氧化物的最大积累量在处理7天时记录到。在整个研究期间，两个辣椒品种的酚类和黄酮类化合物含量均呈下降趋势，且变化趋势相似。银是特贾斯维尼品种酚类和黄酮类化合物含量变化的主要影响因素。总碳水化合物向还原糖的溶解呈负相关，在成熟7天时达到最大值。
