Hot water treatment to alleviate chilling injury and enhance ascorbate-glutathione cycle in sweet pepper fruit during postharvest cold storage

2019 ◽  
Vol 257 ◽  
pp. 108715
Author(s):  
Haruna Endo ◽  
Kiohiro Miyazaki ◽  
Kimiko Ose ◽  
Yoshihiro Imahori
Keyword(s):  
Water Treatment ◽  
Cold Storage ◽  
Chilling Injury ◽  
Sweet Pepper ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Pepper Fruit ◽  
Glutathione Cycle

scholarly journals Antioxidative Responses to Pre-Storage Hot Water Treatment of Red Sweet Pepper (Capsicum annuum L.) Fruit during Cold Storage

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3031
Author(s):  
Jirarat Kantakhoo ◽  
Yoshihiro Imahori
Keyword(s):  
Water Treatment ◽  
Capsicum Annuum ◽  
Cold Storage ◽  
Sweet Pepper ◽  
Hot Water ◽  
Cellular Damage ◽  
Hot Water Treatment ◽  
Capsicum Annuum L ◽  
Production Of Hydrogen ◽  
Glutathione Cycle

The effects of hot water treatments on antioxidant responses in red sweet pepper (Capsicum annuum 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.

Combined application of hot water treatment and methyl salicylate mitigates chilling injury in sweet pepper (Capsicum annuum L.) fruits

2021 ◽  
Vol 283 ◽  
pp. 110113 ◽  
Author(s):  
Rana Naveed Ur Rehman ◽  
Aman Ullah Malik ◽  
Ahmad Sattar Khan ◽  
Mahmood Ul Hasan ◽  
Raheel Anwar ◽  
...  
Keyword(s):  
Water Treatment ◽  
Capsicum Annuum ◽  
Methyl Salicylate ◽  
Chilling Injury ◽  
Sweet Pepper ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Capsicum Annuum L ◽  
Combined Application

Phenolic profile associated with chilling tolerance induced by the application of a hot water treatment in bell pepper fruit

2020 ◽  
Vol 85 (7) ◽  
pp. 2080-2089
Author(s):  
Jordi G. López‐Velázquez ◽  
Francisco Delgado‐Vargas ◽  
Gabriela López‐Ángulo ◽  
Evangelina García‐Armenta ◽  
Martha E. López‐López ◽  
...  
Keyword(s):  
Water Treatment ◽  
Chilling Tolerance ◽  
Hot Water ◽  
Bell Pepper ◽  
Hot Water Treatment ◽  
Phenolic Profile ◽  
Pepper Fruit

Hot-water treatment for insect disinfestation and reduction of chilling injury of ‘Fuyu’ persimmon

1997 ◽  
Vol 10 (1) ◽  
pp. 81-87 ◽  
Author(s):  
Michael Lay-Yee ◽  
Sarah Ball ◽  
Shelley K. Forbes ◽  
Allan B. Woolf
Keyword(s):  
Water Treatment ◽  
Chilling Injury ◽  
Hot Water ◽  
Hot Water Treatment

Metabolomic Changes in Mango Fruit Peel Associated with Chilling Injury Tolerance Induced by Quarantine Hot Water Treatment

2020 ◽  
Vol 169 ◽  
pp. 111299
Author(s):  
Milton Vega-Alvarez ◽  
Nancy Y. Salazar-Salas ◽  
Gabriela López-Angulo ◽  
Karen V. Pineda-Hidalgo ◽  
Martha E. López-López ◽  
...  
Keyword(s):  
Water Treatment ◽  
Chilling Injury ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Fruit Peel ◽  
Mango Fruit ◽  
Injury Tolerance

PRATYLENCHUS PENETRANS IN CLONAL APPLE STOCKS AND ITS CONTROL BY HOT-WATER TREATMENT

1963 ◽  
Vol 43 (2) ◽  
pp. 195-199
Author(s):  
J. E. Bosher ◽  
W. R. Orchard
Keyword(s):  
Water Treatment ◽  
Cold Storage ◽  
Tap Water ◽  
Root Systems ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Pratylenchus Penetrans ◽  
Planting Time

Immersion of maiden apple root stocks (East Malling VII and IX) in water at 115°–116°F. for 30 minutes killed Pratylenchus penetrans, (Cobb, 1917), Filip. & Stek., 1941, within the roots. Damage to the plants was reduced or prevented by cooling in tap water immediately after treatment. The nematodes were killed more rapidly at higher temperatures, but the plants were more easily damaged. Older plants with larger root systems required longer treatment. Plants treated immediately before planting suffered more injury than those taken from cold storage at 34°–38°F. for treatment in January and returned to cold storage until planting time in late March.

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