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

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.

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

Scientia Horticulturae ◽

10.1016/j.scienta.2019.108715 ◽

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

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PENGARUH HOT WATER TREATMENT (HWT) DAN PERLAKUAN PELILINAN DENGAN EKSTRAK JAHE TERHADAP UMUR SIMPAN CABAI MERAH (CAPSICUM ANNUUM L.)

Jurnal Teknotan ◽

10.24198/jt.vol12n1.5 ◽

2018 ◽

Vol 12 (1) ◽

Author(s):

Cicih Sugianti ◽

Dwi Dian Novita ◽

Diana Mustika

Keyword(s):

Water Treatment ◽

Capsicum Annuum ◽

Hot Water ◽

Hot Water Treatment ◽

Colletotrichum Capsici ◽

Capsicum Annuum L ◽

C 50

Penyakit antraknosa salah satu penyakit penting pada tanaman cabai yang disebabkan oleh jamur Colletotrichum capsici. Hot water treatment (HWT) merupakan salah satu teknologi yang dapat diterapkan dalam penanganan pascapanen untuk menekan perkembangan penyakit antraknosa pada cabai merah. Tujuan penelitian ini adalah mempelajari perlakuan pelilinan dengan ekstrak jahe terhadap umur simpan cebe merah. Faktor pertama adalah suhu HWT dengan 3 taraf (45°C, 50°C, dan 55°C) selama 15 menit, dan faktor yang kedua adalah pelilinan menggunakan ekstrak jahe dengan 2 taraf (30% v/v dan 40%v/v). Hasil penelitian menunjukkan analisis sidik ragam dengan taraf 5% perlakuan suhu pencelupan berpengaruh nyata terhadap susut bobot, kekerasan, dan kadar air. Faktor konsentrasi ekstrak jahe berpengaruh nyata terhadap kekerasan dan kadar air. Sedangkan interaksi faktor suhu pencelupan dan konsentrasi jahe berpengaruh nyata terhadap kekerasan dan kadar air. Hasil uji lanjut Duncan menunjukkan bahwa perlakuan interaksi terhadap parameter kekerasan, kadar air, dan penampakan cabai merah pada hari ke-18 penyimpanan didapatkan perlakuan terbaik yaitu perlakuan dengan temperatur 45°C dan konsentrasi ekstrak jahe 30%.Kata kunci: cabai merah, antraknosa, hot water treatment, pelilinan antimikroba.

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