Kantakhoo Jirarat, Imahori Yoshihiro
Laboratory of Postharvest Physiology, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 1-1 Gakuen-cho, Nakaku, Sakai, Osaka 599-8531, Japan.
Foods. 2021 Dec 6;10(12):3031. doi: 10.3390/foods10123031.
The effects of hot water treatments on antioxidant responses in red sweet pepper ( L.) fruit during cold storage were investigated. Red sweet pepper fruits were treated with hot water at 55 °C for 1 (HWT-1 min), 3 (HWT-3 min), and 5 min (HWT-5 min) and stored at 10 °C for 4 weeks. The results indicated that HWT-1 min fruit showed less development of chilling injury (CI), electrolyte leakage, and weight loss. Excessive hot water treatment (3 and 5 min) caused cellular damage. Moreover, HWT-1 min slowed the production of hydrogen peroxide and malondialdehyde and promoted the ascorbate and glutathione contents for the duration of cold storage as compared to HWT-3 min, HWT-5 min, and control. HWT-1 min enhanced the ascorbate-glutathione cycle associated with ascorbate peroxidase, monodehydroascorbate reductase, dehydroascorbate reductase, and glutathione reductase, but it was less effective in simulating catalase activity. Thus, HWT-1 min could induce CI tolerance in red sweet pepper fruit by activating the ascorbate-glutathione cycle via the increased activity of related enzymes and the enhanced antioxidant level.
研究了热水处理对冷藏期间红甜椒果实抗氧化反应的影响。红甜椒果实分别在55℃下用热水处理1分钟（HWT - 1分钟）、3分钟（HWT - 3分钟）和5分钟（HWT - 5分钟），并在10℃下储存4周。结果表明，HWT - 1分钟处理的果实冷害（CI）发展程度较低，电解质渗漏和重量损失也较少。过度的热水处理（3分钟和5分钟）会导致细胞损伤。此外，与HWT - 3分钟、HWT - 5分钟处理及对照相比，在冷藏期间，HWT - 1分钟减缓了过氧化氢和丙二醛的产生，并提高了抗坏血酸和谷胱甘肽的含量。HWT - 1分钟增强了与抗坏血酸过氧化物酶、单脱氢抗坏血酸还原酶、脱氢抗坏血酸还原酶和谷胱甘肽还原酶相关的抗坏血酸 - 谷胱甘肽循环，但在模拟过氧化氢酶活性方面效果较差。因此，HWT - 1分钟可以通过增加相关酶的活性和提高抗氧化水平来激活抗坏血酸 - 谷胱甘肽循环，从而诱导红甜椒果实的冷害耐受性。
