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 471 Tomato Fruit Treated with 1-methylcyclopropene Provide Adequate Non-ripening Controls in Low-temperature Storage Experiments

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 526A-526 ◽  
Author(s):  
Domingos P. F. Almeida ◽  
Donald J. Huber
Keyword(s):  
Low Temperature ◽  
Electrolyte Leakage ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
Low Temperature Storage ◽  
Injury Threshold ◽  
Temperature Regimes ◽  
Postharvest Handling ◽  
Ethylene Action ◽  
Temperature Storage

Chilling injury limits the postharvest handling of many fruit and vegetables. In low-temperature storage trials, control treatments typically consist of fruit stored above the injury threshold. Since chilling exposures for tomato fruit often exceed 2 weeks, controls stored above the threshold continue to ripen, confounding comparisons with fruit maintained at low temperatures. In this study, the ethylene action inhibitor 1-MCP was used to arrest ripening to permit more valid comparisons between fruit stored under the two temperature regimes. Mature-green tomatoes were treated with EthylBloc and then stored at 5 or 15 °C for 2 or 3 weeks after which time the fruit stored at 5 °C were transferred to 15 °C to allow the expression of injury symptoms. 1-MCP inhibited ripening of fruit stored at 15 °C for 2 to 3 weeks. Color, pericarp firmness, and pectin solubilization of MCP-treated fruit stored at 15 °C remained at the values of mature-green fruit, validating their use as controls for these physiological characteristics. After 2 to 3 weeks at 15 °C, MCP-treated fruit resumed normal ripening. Comparing the fruit removed from low-temperature storage with nonripening controls at 15 °C revealed that storage at 5 °C for 2 to 3 weeks decreased the hue (yellowing) but did not affect chroma or lightness, maintained firmness, and did not affect pectin metabolism. Electrolyte leakage increased or remained unaffected by cold storage. MCP-treated fruit had slightly higher electrolyte leakage than non-MCP-treated fruit after storage at either 5 or 15 °C. We conclude that MCP-treated fruit provide adequate controls in experiments designed to study many aspects of low-temperature storage.

scholarly journals Phenylalanine Alleviates Postharvest Chilling Injury of Plum Fruit by Modulating Antioxidant System and Enhancing the Accumulation of Phenolic Compound

2020 ◽  
Vol 58 (4) ◽  
Author(s):  
Ommol Banin Sogvar ◽  
Vali Rabiei ◽  
Farhang Razavi ◽  
Gholamreza Gohari
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Enzymes ◽  
Low Temperature ◽  
Antioxidant Capacity ◽  
Electrolyte Leakage ◽  
Chilling Injury ◽  
Membrane Integrity ◽  
Ascorbic Acid Content ◽  
Low Temperature Storage ◽  
Temperature Storage

Research background. Low temperature storage causes chilling injury (CI) in plum (Prunus domestica L.) fruits. Consequently, any treatments with beneficial effects on these symptoms would achieve attention. For this purpose, phenylalanine treatments were applied on ‘Stanley’ plum fruits. The main purpose of the present study was to investigate the influence of the exogenous application of phenylalanine on fruit quality, chilling tolerance, and antioxidant capacity of ‘Stanley’ plums during cold storage. Experimental approach. Phenylalanine at different concentrations were applied on ‘Stanley’ plums. Following phenylalanine application, plums were cold stored. Chilling injury, antioxidant capacity, electrolyte leakage, malondialdehyde, proline, and internal contents of anthocyanin, flavonoids, phenols, ascorbic acid, and some antioxidant enzymes were assessed. Results and conclusions. Phenylalanine treatment significantly alleviated chilling injury in plum fruits by enhancing antioxidant capacity and increasing the activity of phenylalanine ammonia lyase enzyme (PAL). Phenylalanine-treated fruits had higher levels of ascorbic acid, anthocyanin, flavonoids, and phenols, as well as a higher total antioxidant activity, than the control fruits during low temperature storage. Phenylalanine at 7.5 mM was the most effective treatment in enhancing the activity of PAL and the accumulation of phenolic compounds and in reducing the severity of chilling injury. Treatments delayed mass loss and maintained fruit firmness. In addition, the application of 7.5 mM phenylalanine improved the activities of antioxidant enzymes (superoxide dismutase, catalase, and ascorbate peroxidase), decreased the accumulation of hydrogen peroxide, and increased the endogenous content of proline. Moreover, phenylalanine maintained membrane integrity, manifested by a reduced electrolyte leakage and malondialdehyde accumulation. Novelty and scientific contribution. In the current study, chilling injury had a positive correlation with the activities of PAL and antioxidant enzymes. However, negative correlations were observed between chilling injury and ascorbic acid content and antioxidant capacity. Considering the results, phenylalanine treatment could be spotted as an encouraging approach to alleviate the severity of chilling injury and thus preserve nutritional quality of plums during low temperature storage.

scholarly journals Storage Temperature and Atmosphere Alleviates Chilling Injury of Marula (Sclerocarya birrea subspecies caffra) Fruit

2021 ◽  
pp. 28-44
Author(s):  
Agisanyang Tautsagae ◽  
Vallantino Emongor ◽  
Seoleseng Tshwenyane ◽  
Cornelia Gwatidzo
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Electrolyte Leakage ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Proline Content ◽  
Low Temperature Storage ◽  
Sclerocarya Birrea ◽  
Temperature Storage

Low temperature storage is the most effective technology for keeping quality and extending the postharvest life of fresh horticultural produce. However, horticultural produce of tropical and subtropical in origin such as marula fruit are susceptible to chilling injury (CI) when stored at temperatures below their critical minimum temperatures. Therefore, low temperature storage alone is not ideal for produce of tropical and subtropical in origin. The aim of this research was to elucidate the influence of modified atmosphere packaging (MAP) on CI of marula fruits. Storage temperature below 12ºC significantly (P < 0.05) increased CI incidence and severity, and proline content of marula fruit. Marula fruit in MAP had significantly (P < 0.05) lower electrolyte leakage than fruit stored in Air. The results further showed that marula fruit stored at 12?C in MAP had significantly longer shelf-life of 21 days than fruits in Air stored at various temperatures which had a shorter shelf life. It was concluded that marula fruits be stored in MAP at 12°C plus 90-95% RH to alleviate CI incidence and severity and maintain fruit quality and extend shelf-life. Keywords: Marula Fruit; MAP; Chilling Injury; Proline Content; Electrolyte Leakage

Fruit calcium concentration and chilling injury during low temperature storage of pineapple

2003 ◽  
Vol 83 (14) ◽  
pp. 1451-1454 ◽  
Author(s):  
IGN Hewajulige ◽  
RS Wilson Wijeratnam ◽  
RLC Wijesundera ◽  
M Abeysekere
Keyword(s):  
Low Temperature ◽  
Calcium Concentration ◽  
Chilling Injury ◽  
Low Temperature Storage ◽  
Temperature Storage

scholarly journals Ripening of Mangos Following Low-temperature Storage

1990 ◽  
Vol 115 (3) ◽  
pp. 430-434 ◽  
Author(s):  
A.P. Medlicott ◽  
J.M.M. Sigrist ◽  
O. Sy
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Chilling Injury ◽  
Soluble Solids ◽  
Immature Fruit ◽  
Low Temperature Storage ◽  
Solids Concentration ◽  
Harvest Maturity ◽  
Temperature Storage

The effects of harvest maturity of mangos (Mangifera indica L.) on storage tinder various low-temperature regimes and the influence of storage on quality development during subsequent ripening at higher temperatures were investigated. The capacity for storage of mango fruit depended on harvest maturity, storage temperature, and the time of harvest within the season. Development of peel and pulp color, soluble solids concentration, pH, and softening in `Amelie', `Tommy Atkins', and `Keitt' mangos occurred progressively during storage for up to 21 days at 12C. Based on the level of ripening change that occurred during 12C storage, immature fruit showed superior storage capacity than fruit harvested at more-advanced stages of physiological maturity. On transfer to ripening temperatures (25C); however, immature fruit failed to develop full ripeness characteristics. Mature and half-mature fruit underwent limited ripening during storage at 12C, the extent of which increased with progressive harvests during the season. Ripening changes during storage for 21 days were less at 8 and 10C than at 12C. Chilling injury, as indicated by inhibition of ripening, was found at all harvest stored at 8C, and in early season harvests stored at 10C. Fruit from mid- and late-season harvests stored better at 10 than at 12C, with no apparent signs of chilling injury. Flavor of mangos ripened after low-temperature storage was less acceptable than of those ripened immediately after harvest. Suggestions are made for maximizing storage potential by controlling harvest maturity and storage temperature for progressive harvests throughout the season.

scholarly journals Conditioning of Florida Grapefruit to Reduce Peel Stress during Low-temperature Storage

HortScience ◽  
1990 ◽  
Vol 25 (2) ◽  
pp. 209-211 ◽  
Author(s):  
W.R. Miller ◽  
D. Chun ◽  
L.A. Risse ◽  
T.T. Hatton ◽  
R.T. Hinsch
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Chilling Injury ◽  
Citrus Paradisi ◽  
Low Temperature Storage ◽  
Peel Stress ◽  
Subsequent Storage ◽  
Temperature Storage

`Thompson' pink grapefruit (Citrus paradisi Macf.), waxed or film-wrapped, treated with thiabendazole (TBZ) or untreated, were used to determine the effect of high-temperature conditioning at 31C for 3 days on fruit during subsequent storage for 4 weeks at 1 or 10C. Chilling injury (CI) developed in all conditioned fruit stored at 1C, but was drastically reduced in film-wrapped compared to waxed fruit. Thiabendazole slightly reduced CI, and fruit held at 10C had fewer CI symptoms than those held at 1C for 4 weeks. Conditioning Florida grapefruit at 31C for 3 days did not allow subsequent storage at 1C without rind discoloration. Chemical name used: 2-(4'-thiazolyl)-benzimidazole (thiabendazol, TBZ).

scholarly journals Antioxidizing Enzyme Activities in Chilling-sensitive and Chilling-tolerant Pepper Fruit as Affected by Stage of Ripeness and Storage Temperature

2009 ◽  
Vol 134 (1) ◽  
pp. 156-163 ◽  
Author(s):  
Chae Shin Lim ◽  
Seong Mo Kang ◽  
Jeoung Lai Cho ◽  
Kenneth C. Gross
Keyword(s):  
Oxidative Stress ◽  
Superoxide Dismutase ◽  
Ethylene Production ◽  
Electrolyte Leakage ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Pepper Fruit ◽  
And Storage ◽  
Storage Temperatures ◽  
Β Carotene

To study ripening-related chilling injury in pepper (Capsicum annuum L.), chilling-tolerant ‘Buchon’ and chilling-sensitive ‘Nockgwang’ fruit were harvested at mature green (MG), breaker (BR), and red-ripe (RR) stages and stored at 1, 5, and 10 °C for 21 d. ‘Buchon’ did not show surface pitting (SP) regardless of ripeness stage and storage temperature, whereas ‘Nockgwang’ at MG and BR exhibited SP at 1 and 5 °C. After 14 days of storage at 1 °C, chilling-sensitive ‘Nockgwang’ did not show SP when fruit were at the RR stage. Compared with ‘Buchon’, ‘Nockgwang’ at MG and BR had more electrolyte leakage increase during storage at 1 and 5 °C. ‘Buchon’ at all ripeness stages showed significantly higher ethylene production during storage regardless of storage temperatures. Contents of β-carotene and lycopene increased in both cultivars as ripening progressed. The contents of β-carotene and lycopene were similar between the two cultivars regardless of storage temperatures and ripeness stages. Susceptibility of pepper fruit to chilling appeared to be related to superoxide dismutase (SOD) and catalase (CAT). Activities of SOD and CAT were much higher in ‘Buchon’ than ‘Nockgwang’, more apparently at MG and BR. The results suggest that chilling-tolerant ‘Buchon’ and fruit at RR could have been equipped with a more efficient antioxidizing system, even if it was not clear whether oxidative stress is a cause or an effect of the CI in pepper.

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.

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