Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, Culiacán, Sinaloa, 80010, México.
J Food Sci. 2020 Jul;85(7):2080-2089. doi: 10.1111/1750-3841.15310. Epub 2020 Jun 19.
Hot water treatment (HT) has proved to alleviate chilling injury (CI) in bell pepper and other Solanaceae species, this has been associated with the presence of metabolites such as sugars and polyamines, which protect the plasmatic membrane. However, it is unknown if the phenolic compounds in bell pepper play a role in the CI tolerance induced by the application of a HT. The aim of this study was to identify the specific phenolics associated with induced CI tolerance in bell pepper by HT (53 °C, 1 to 3 min). Fruit treated for 1 min (HT-1 min) exhibited CI tolerance (the lowest symptom development, electrolyte leakage, and vitamin C loss) and was the chosen treatment for further experiments. The phenolic composition was affected by HT-1 min and CI. Phenolics presented a strong correlation with the antioxidant activity. In fruit with CI tolerance, the concentration of seven compounds was increased, being quercetin-O-rhamnoside-O-hexoside and chlorogenic acid the most remarkable. Quercetin-3-O-rhamnoside was accumulated only in fruit with induced tolerance, meanwhile orientin was particularly sensitive to heat and cold exposure. Thus, HT-1 min (53 °C, 1 min) is a useful technology to induce CI tolerance in bell pepper and such tolerance is associated with the phenolic composition that may reduce the prevalence of oxidative stress during the storage under CI conditions. PRACTICAL APPLICATION: Phenolics induced by CI and HT may be useful to detect early stages of heat and chilling injuries in bell pepper and prevent the negative effect of such stresses even before its harvest and during commercial storage. Additionally, the phenolics associated with CI tolerance may be used as markers in breeding programs to create new chilling resistant cultivars.
热水处理（HT）已被证明可减轻辣椒和其他茄科物种的冷害（CI），这与糖和多胺等代谢物的存在有关，这些代谢物可保护质膜。然而，目前尚不清楚辣椒中的酚类化合物是否在 HT 诱导的 CI 耐受中发挥作用。本研究旨在确定与 HT（53°C，1 至 3 分钟）诱导的辣椒 CI 耐受相关的特定酚类化合物。经 1 分钟处理的果实（HT-1 分钟）表现出 CI 耐受（症状发展最低、电解质渗漏和维生素 C 损失最小），是选择用于进一步实验的处理方法。酚类化合物的组成受 HT-1 分钟和 CI 的影响。酚类化合物与抗氧化活性呈强相关性。在具有 CI 耐受的果实中，七种化合物的浓度增加，槲皮素-O-鼠李糖苷-O-己糖苷和绿原酸最为显著。只有在诱导耐受的果实中才积累槲皮素-3-O-鼠李糖苷，而梓醇对热和冷暴露特别敏感。因此，HT-1 分钟（53°C，1 分钟）是一种有用的技术，可以诱导辣椒的 CI 耐受，这种耐受与酚类化合物有关，酚类化合物可能会减少储存期间氧化应激的发生。实际应用：由 CI 和 HT 诱导的酚类化合物可能有助于检测辣椒中热害和冷害的早期阶段，并在收获前甚至在商业储存期间防止这些应激的负面影响。此外，与 CI 耐受相关的酚类化合物可用作育种计划中的标记物，以创建新的抗冷品种。
