scholarly journals 516 Does Diphenylamine Reduce Chilling Injury in Green Bell Peppers?

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 484A-484
Author(s):  
Albert C. Purvis
Keyword(s):  
Chlorophyll Fluorescence ◽  
Low Temperature ◽  
Capsicum Annuum ◽  
Chilling Injury ◽  
Antioxidant Properties ◽  
Vascular Tissues ◽  
Oxidative Reactions ◽  
Bell Peppers ◽  
Visible Symptom

Diphenylamine has been used to reduce low-temperature-induced storage scald of apples for decades. Its effectiveness in reducing scald has been attributed to its antioxidant properties. Oxidative reactions have also been implicated in chilling injury of other commodities, including green bell peppers (Capsicum annuum L.). Diphenylamine was applied as a dip at rates of 500 to 2000 ppm to green bell peppers prior to storing them for 7 days at 1 °C. The development of sheet pitting, the most common visible symptom of chilling injury in bell peppers, was inhibited almost completely by diphenylamine. Diphenylamine, however, only slightly reduced the chilling-induced decrease in chlorophyll fluorescence ratios. Darkening of the vascular tissues of the calyxes and seed darkening, which are also symptoms of chilling injury, were not prevented by diphenylamine. Thus, diphenylamine either did not get into all of the sites of oxidative reactions or some of the manifestations of chilling injury are initiated by processes other than oxidative ones.

Chilling Injury in Mature Leaves of Rice. II. Varietal Differences in the Response to Interactions Between Low Temperature and Light Measured by Chlorophyll Fluorescence at 77k and the Quantum Yield of Photosynthesis

1989 ◽  
Vol 16 (4) ◽  
pp. 339 ◽  
Author(s):  
LK Huang ◽  
CB Osmond ◽  
I Terashima
Keyword(s):  
Chlorophyll Fluorescence ◽  
Quantum Yield ◽  
Low Temperature ◽  
Chilling Injury ◽  
Bright Light ◽  
Co2 Exchange ◽  
Fluorescence Properties ◽  
Screening Programs ◽  
Detached Leaves

Characteristics of photosynthetic CO2 exchange and 77K chlorophyll fluorescence in attached and detached leaves of rice were used to examine differences between five varieties exposed to a combination of bright light and low temperature. Preliminary studies established that attached leaves of varieties did not differ in the light dependence of photosynthesis at CO2 saturation or fluorescence properties when grown in full sunlight and measured under comparable conditions. All varieties showed a depression in maximum photosynthetic rate, but not in quantum yield or chlorophyll fluorescence when examined in the late afternoon after a period of active photosynthesis in air at 25°C. Attached leaves of all varieties showed depression of the maximum rate of photosynthesis and of quantum yield as well as an increase in Fo and a decrease in Fv/Fm of chlorophyll fluorescence at 77K following horizontal exposure to bright light in air at 25°. Similar results were obtained with detached leaves exposed to bright light while floating on water at 25°C. The rate of photosynthetic CO2 fixation in air as a function of temperature was examined in attached leaves of two representative varieties, Japonica-like cv. Hungarian- 1, and Indica-derived cv. IR-8. The former was capable to rates of photosynthesis at 10°C which were twice those of the latter, although the rates at 25°C were similar in both varieties. When detached leaves of five varieties of rice were floated on water at 10°C while exposed to 700 �mol photons m-2 s-1 of white light, consistent differences in the response of quantum yield, light and CO2 saturated O2 evolion and 77K fluorescence properties were found. Exposure to bright light at low temperature exaggerated the effects of bright light on these parameters, and larger effects were found in the Indica-derived varieties than in Japonica-like cv. Hungarian-1. These treatments at 10°C did not influence the extent of increase in Fo, but led to a greater decline in Fv/Fm of 77K chlorophyll fluorescence compared with treatments at 25°C. Varieties in which there was a larger decline in Fv/Fm showed slower recovery of variable fluorescence in the dark at 25°C, and especially at 10°C. These responses to in vitro treatments seem capable of distinguishing varieties such as cvv. Hungarian-1 and Er Bai Ai, which are believed to be more chilling tolerant by other criteria, from chilling sensitive varieties such as Gui Chao-2 and IR-8. Even though there is potential for application of these methods in screening programs, there is little evidence that the lesions in primary photosynthetic processes indicated by these methods are significant determinants of photosynthesis under field conditions.

scholarly journals Bell Pepper (Capsicum annuum L.) Fruits are Susceptible to Chilling Injury at the Breaker Stage of Ripeness

HortScience ◽  
2007 ◽  
Vol 42 (7) ◽  
pp. 1659-1664 ◽  
Author(s):  
Chae Shin Lim ◽  
Seong Mo Kang ◽  
Jeoung Lai Cho ◽  
Kenneth C. Gross ◽  
Allan B. Woolf
Keyword(s):  
Capsicum Annuum ◽  
Water Loss ◽  
Ethylene Production ◽  
Electrolyte Leakage ◽  
Color Change ◽  
Chilling Injury ◽  
Bell Pepper ◽  
Low Temperature Storage ◽  
Bell Peppers ◽  
Temperature Storage

To study ripening-related chilling injury (CI) of bell pepper (Capsicum annuum L.), fruit at mature green, breaker, and red-ripe stages were stored at 1, 5, 7, and 10 °C for 4 weeks. Surface pitting was evaluated after storage at 1 °C for 2 weeks followed by a 2-day exposure to room temperature (20 °C). Exposing fruit to 1 °C enhanced water loss, respiration, ethylene production, and electrolyte leakage, but slowed color change. Weight loss, respiration, ethylene production, electrolyte leakage, and color change increased more in breaker than in mature green and red-ripe fruit. No pitting symptom was observed at temperatures of 5 to 10 °C. After storing peppers at 1 °C for 2 weeks, breaker stage fruit exhibited chilling symptoms of severe surface pitting with more sheet pitting and deeper peel depression. Mature green fruit showed only moderate pitting. However, red-ripe peppers showed no injury and cells showed a normal appearance after low-temperature storage (1 °C). These results show that bell peppers tended to be more susceptible to chilling temperature while at the breaker stage and that the increase in visible CI is correlated with increased water loss, respiration, ethylene production, electrolyte leakage, and color change during storage.

scholarly journals Nondestructive detection of low temperature induced stress on postharvest quality of kápia type sweet pepper

2020 ◽  
Author(s):  
Tamás Zsom ◽  
Viktória Zsom-Muha ◽  
Lien Phuong Le Nguyen ◽  
Dávid Nagy ◽  
Géza Hitka ◽  
...  
Keyword(s):  
Chlorophyll Fluorescence ◽  
Low Temperature ◽  
Shelf Life ◽  
Cold Storage ◽  
Chilling Injury ◽  
Sweet Pepper ◽  
Quality Indices ◽  
Surface Color ◽  
Induced Stress ◽  
Storage Temperatures

AbstractApplication of cold storage temperatures below optimum induces a high risk and threat of chilling injury (CI) in the case of sensitive commodities. Sweet pepper belongs to this group of vegetables, so our main objective was to investigate and monitor the effect of non-optimal temperatures (2.5 and 5 °C) induced stress (chilling injury) on kápia type sweet pepper (Capsicum annuum L.) during its postharvest storage by nondestructive quality measuring methods. Fresh, semi-matured (reddish-green colored) samples of ‘Kapitány F1’ cultivar were stored at 2.5, 5 and 10 °C for 7 d followed by 7 d shelf-life. Nondestructive texture measurements were carried out by a purpose built tabletop acoustic stiffness device. Surface color and chlorophyll content related quality indices were evaluated by a chroma meter, a DA-meter® and a chlorophyll fluorescence imaging system. High resolution digital pictures were captured and analyzed for possible CI defects by means of surface color values (normalized RGB, hue and saturation). According to our results, the evaluated quality indices (DA-index®, acoustic stiffness coefficient, surface color parameters; F0, Fm, Fv and Fv/Fm chlorophyll fluorescence parameters) clearly represented the temperature dependent quality changes during low temperature storage, subsequently followed by ambient shelf-life. Samples stored under and at 5 °C showed the chilling temperature stressed symptoms of delayed and partly retarded postharvest ripening, even under simulated shelf-life conditions, but without the onset and manifestation of the characteristic visible symptoms of chilling injury. This may raise doubts and suggest possible future research areas regarding the role of non-optimal cold storage temperatures induced stress, the effect of chilling injury contributing factors and consequences.

Transcription factor CaNAC1 regulates low-temperature-induced phospholipid degradation in green bell pepper

2019 ◽  
Author(s):  
Xi-man Kong ◽  
Qian Zhou ◽  
Xin Zhou ◽  
Bao-dong Wei ◽  
Shu-juan Ji
Keyword(s):  
Transcription Factor ◽  
Low Temperature ◽  
Low Temperatures ◽  
Chilling Injury ◽  
Membrane Lipid ◽  
Mobility Shift ◽  
Low Temperature Storage ◽  
Bell Peppers ◽  
Main Component ◽  
Phospholipid Degradation

Abstract Phospholipids constitute the main component of biomembranes. During low-temperature storage and transportation of harvested bell peppers, chilling injury participates in pepper decay. A primary cause of pepper chilling injury is phospholipid degradation. In this study, three phospholipase D (PLD)-encoding genes were identified from bell peppers and their activity were analyzed under cold stress. Low temperatures induced strong accumulation of the CaPLDα4 transcript, suggesting that this induction contributes to the phenomenon of phospholipid degradation and cell membrane destruction at 4°C. Low temperatures also significantly induced the transcript amounts of NAM-ATAF1/2-CUC2 (NAC) domain transcription factor. CaNAC1 was found to possess the capacity to interact with the promoter of CaPLD4 in a yeast one-hybrid screen. Furthermore, electrophoretic mobility shift and ß-glucuronidase reporter assays demonstrated that CaNAC1 binds to the CTGCAG motif in the CaPLDα4 promoter, thereby activating its transcription and controlling phospholipid degradation. The ubiquitination sites of the CaNAC1 protein were also characterized by liquid chromatography tandem-mass spectrometry. In conclusion, CaNAC1 is a transcriptional activator of CaPLDα4 and is suggested to participate in membrane lipid degradation of bell peppers when stored at low temperature.

scholarly journals Ripening Stage Affects the Chilling Sensitivity of Greenhouse-grown Peppers

1993 ◽  
Vol 118 (6) ◽  
pp. 791-795 ◽  
Author(s):  
W.C. Lin ◽  
J.W. Hall ◽  
M.E. Saltveit
Keyword(s):  
Capsicum Annuum ◽  
Chilling Injury ◽  
Physiological Significance ◽  
Ripening Stage ◽  
Chilling Sensitivity ◽  
Bell Peppers

Greenhouse-grown `Bison' and `Doria' peppers (Capsicum annuum L.) were harvested when mature green (MG) (>95% surface green) or ripe (>95% of surface red or yellow). Both cultivars responded similarly to temperature and neither exhibited chilling injury (CI), as indicated by surface pitting, after storage at 13C for 1 or 2 weeks. Ripe peppers showed no CI when held at 1C for 1 or 2 weeks, while MG peppers exhibited CI after these treatments. Exposing MG peppers to 1C for 3 days caused CI and stimulated C2H4 (12.3x) and CO2 production (2.5x). In contrast, a similar exposure of ripe peppers did not cause CI but stimulated C2H4 (6.5x) and CO2 production (1.4x). It seems that CO2 and C2H4 production was stimulated by exposure to 1C, not necessarily by CI development. Our data question the physiological significance of elevated CO2 and C2H4 production in CI development. The observed tolerance of ripe peppers to 1C suggests that ripe greenhouse-grown peppers can be stored at temperatures lower than those currently recommended for bell peppers.

scholarly journals Effects of Chilling on Episcia and Dieffenbachia

1994 ◽  
Vol 119 (1) ◽  
pp. 80-83
Author(s):  
Margaret J. McMahon ◽  
A.J. Pertuit ◽  
James E. Arnold
Keyword(s):  
Chlorophyll Fluorescence ◽  
Low Temperature ◽  
Chlorophyll Content ◽  
Leaf Blade ◽  
Chilling Injury ◽  
Visible Injury ◽  
Leaf Chlorophyll ◽  
Injured Tissue ◽  
Diffusive Resistance ◽  
Fluorescence Peak

Leaves of chilled `Moss-Agate' Episcia (Mart.) plants exhibited direct chilling injury (i.e., watersoaked browning of leaf blade interveinal areas within 24 h of exposure to low temperature) immediately following exposure in darkness to 10C for 0.5 or 1.0 h. Chlorophyll fluorescence peak: initial ratios and terminal: peak ratios of chilled Episcia were -reduced 20% and 25%, respectively, 3 h after chilling, a result suggesting possible photosystem II damage. Total leaf chlorophyll content was reduced by 17% within 3 h of chilling and CO2uptake also was reduced at this time. Leaves of chilled `Rudolph Roehrs' Dieffenbachia maculata (Lodd.) (D. Roehrsii Hort.) plants expressed no visible injury within 24 h of 1.2C chilling in darkness for 36,48, or 60 h, but CO2uptake was reduced by 70% compared to the control 3 h after chilling. Visible injury began to appear 27 h after chilling, and the older leaf blades of all chilled plants exhibited a watersoaked appearance 75 h after chilling. Chlorophyll fluorescence peak: initial ratios of chilled Dieffenbachia did not vary, and terminal: peak ratios were not reduced until 147 h after chilling, when the injured tissue was extremely flaccid and translucent. Chilling reduced the chlorophyll content of Dieffenbachia by 10% in some plants 27 h after chilling and by 35%. in all plants 75 h after chilling. Transpiration rate was reduced and stomata] diffusive resistance increased 27 h after chilling.

Changes in ACC and conjugated ACC levels following controlled atmosphere storage of nectarine

2005 ◽  
Vol 45 (12) ◽  
pp. 1635 ◽  
Author(s):  
A. Uthairatanakij ◽  
P. Penchaiya ◽  
B. McGlasson ◽  
P. Holford
Keyword(s):  
Low Temperature ◽  
Cold Storage ◽  
Low Temperatures ◽  
Prunus Persica ◽  
Chilling Injury ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Gaseous Composition ◽  
Storage Atmosphere ◽  
Atmosphere Storage

Low temperature disorders of nectarines are thought to be expressions of chilling injury. Chilling injury is a form of stress usually associated with increased synthesis of ethylene and its immediate precursor, aminocyclopropane-1-carboxylic acid (ACC). However, other mechanisms for the development of chilling injury have been proposed. To help determine the nature of the processes leading to chilling injury in nectarines (Prunus persica) and how the gaseous composition of the storage atmosphere effects the development of low temperature disorders, levels of ACC and conjugated ACC were measured in fruit of the cv. Arctic Snow. These compounds were measured in fruit ripened at 20°C immediately after harvest, in fruit on removal from cold storage and in fruit ripened at 20°C following cold storage. During storage, fruit were kept at 0°C in the 4 following atmospheres: air; air + 15% CO2; air + 15 µL/L ethylene; and air + 15% CO2 + 15 µL/L ethylene. Concentrations of ACC remained low in all treatments and no significant changes in ACC levels due to added ethylene or CO2 were observed. Concentrations of conjugated ACC were about 10-times that of ACC and again were not influenced by the composition of the storage atmosphere. No significant changes in either ACC or conjugated ACC were observed until after flesh bleeding, the major symptoms of low temperature disorder expressed in these fruit, had begun to appear. It was concluded that disorders in nectarines stored at low temperatures are not a stress response involving a disruption of ethylene metabolism but may be associated with differential changes in the metabolism of enzymes associated with normal ripening.

scholarly journals The Effect of Low Temperature on Phosphate Esterification and Cell Membrane Permeability in Tomato Fruit and Cabbage Leaf Tissue

1964 ◽  
Vol 17 (1) ◽  
pp. 147 ◽  
Author(s):  
TL Lewis ◽  
M Workman
Keyword(s):  
Low Temperature ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
Leaf Tissue ◽  
Cell Membrane Permeability ◽  
Energy Deficit ◽  
Chilling Temperature ◽  
Tomato Fruits ◽  
Threefold Increase ◽  
Increased Susceptibility

Exposure to O�C for 4 weeks caused a threefold increase in cell membrnno permeability of mature-green tomato fruits (susceptible to chilling injury) hut had no effect on that of cabbage leaves (not susceptible). While tomato fruits chilled for 12 days lost two-thirds of their capacity to esterify phosphate at 20�0, a steady rise in this capacity occurred during chilling of cabbage leaves for 5 weeks. In tomato fruits the rate of phosphate esterification at the chilling temperature fell in 12 days to about one-half of the rate at the commencement of chilling .. It is suggested that the characteristic symptoms of chilling injury in mature-green tomato fruits, viz. increased susceptibility to fungal attack and loss of the capacity to ripen normally. may result from an energy deficit caused by a chilling. induced reduction in the phosphorylative capacity of the tissue.

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