Bakpa Emily Patience, Zhang Jing, Xie Jianming, Ma Yufeng, Han Kangning, Chang Youlin
Gansu Agricultural University, College of Horticulture, Lanzhou, China.
Front Plant Sci. 2022 Mar 8;13:838916. doi: 10.3389/fpls.2022.838916. eCollection 2022.
This study aimed to determine the effects of different concentrations of 1-methyl cyclopropene (1-MCP) on the nutritional quality, antioxidant enzyme activities, and volatile compounds of "Hangjiao No.2" chili pepper during 12 days of storage at ambient temperature. The chili fruit were randomly selected and divided into four groups corresponding to the four treatments, thus, 0.5, 1.0, and 1.5 μl L 1-MCP and a control. The analysis of the nutritional value, enzyme activities, and volatile compounds were determined at 3 days interval. The results showed that the malondialdehyde (MDA) content was lower in the fruit treated with 1-MCP compared to the control. The treatment with 1.5 μl L and the control showed the lowest superoxide dismutase (SOD) activity compared to the other treatments. Peroxidase (POD) and Catalase (CAT) were highest in the fruit treated with 0.5 μl L compared to the control and treatment with 1.0 μl L. The 1.5 μl L treatment delayed the decline in vitamin C and protein content compared to the control. Nitrate levels increased 1.34-fold at 0.5 μl L and 2.01-fold in the control. Chlorophyll content degradation was delayed at 1.0 μl L compared to the control. A total of 88 volatile compounds, including terpenes, aldehydes, alkanes, esters, alcohols, acids, phenolic derivatives, ketones, and other aromatic compounds, were detected in "Hangjiao No.2" pepper during the 12-day storage period and treatment concentrations. The production of volatile terpenes was higher in the control than in the 1-MCP treatments, while the 0.5 μl L 1-MCP treatment generally suppressed the production of volatile compounds during storage. Overall, the production of volatile compounds after treatment was higher in the "Hangjiao No.2" chili fruit treated with 1.0 μl L 1-MCP than in the other treatments throughout the storage period. The results indicate that 1-MCP treatment was more effective in maintaining fruit quality, enhancing the activities of SOD, POD, and CAT, retarding the accumulation of MDA and restoring volatile aromas, with 1.0 μl L having the best preservative effect on "Hangjiao No.2" chili fruit during storage, which could be useful for future marketing and processing.
本研究旨在确定不同浓度的1-甲基环丙烯（1-MCP）对“杭椒二号”辣椒在室温下储存12天期间营养品质、抗氧化酶活性和挥发性化合物的影响。将辣椒果实随机选取并分为四组，对应四种处理，即0.5、1.0和1.5 μl/L的1-MCP以及一个对照组。每隔3天对营养价值、酶活性和挥发性化合物进行分析测定。结果表明，与对照组相比，用1-MCP处理的果实中丙二醛（MDA）含量较低。与其他处理相比，1.5 μl/L处理组和对照组的超氧化物歧化酶（SOD）活性最低。与对照组和1.0 μl/L处理组相比，0.5 μl/L处理的果实中过氧化物酶（POD）和过氧化氢酶（CAT）活性最高。与对照组相比，1.5 μl/L处理延缓了维生素C和蛋白质含量的下降。0.5 μl/L处理组硝酸盐含量增加了1.34倍，对照组增加了2.01倍。与对照组相比，1.0 μl/L处理延缓了叶绿素含量的降解。在12天的储存期和处理浓度下，“杭椒二号”辣椒中共检测到88种挥发性化合物，包括萜类、醛类、烷烃、酯类、醇类、酸类、酚类衍生物、酮类和其他芳香化合物。对照组中挥发性萜类的生成量高于1-MCP处理组，而0.5 μl/L的1-MCP处理在储存期间一般抑制挥发性化合物的生成。总体而言，在整个储存期内，用1.0 μl/L 1-MCP处理的“杭椒二号”辣椒果实处理后挥发性化合物的生成量高于其他处理组。结果表明，1-MCP处理在保持果实品质、提高SOD、POD和CAT活性、延缓MDA积累以及恢复挥发性香气方面更有效，1.0 μl/L对“杭椒二号”辣椒果实在储存期间具有最佳保鲜效果，这对未来的销售和加工可能有用。
