Antioxidant enzymatic changes in bell pepper fruit associated with chilling injury tolerance induced by hot water

2021 ◽  
Author(s):  
López‐Angulo Gabriela ◽  
López‐Velázquez Jordi Gerardo ◽  
Vega‐García Misael Odín ◽  
Bojórquez‐Acosta Wendy Denisse ◽  
Delgado‐Vargas Francisco ◽  
...  
Keyword(s):  
Chilling Injury ◽  
Hot Water ◽  
Bell Pepper ◽  
Pepper Fruit ◽  
Injury Tolerance ◽  
Enzymatic Changes

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

scholarly journals A Treatment Combining Hot Water with Calcium Lactate Improves the Chilling Injury Tolerance of Mango Fruit

HortScience ◽  
2018 ◽  
Vol 53 (2) ◽  
pp. 217-223 ◽  
Author(s):  
Martha Edith López-López ◽  
José Ángel López-Valenzuela ◽  
Francisco Delgado-Vargas ◽  
Gabriela López-Angulo ◽  
Armando Carrillo-López ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Cold Storage ◽  
Chilling Injury ◽  
Hot Water ◽  
Calcium Lactate ◽  
Antioxidant Systems ◽  
Mango Fruit ◽  
Injury Tolerance ◽  
Water Treatments ◽  
First Time

‘Keitt’ mango is one of the most important cultivars, and it is usually stored at a low temperature during its commercialization to extend shelf life and reach distant markets. However, it is susceptible to chilling injury (CI) and some prestorage treatments are required to reduce the incidence of this disorder. This research shows for the first time the protective effect of a combination hot water-calcium lactate (Ca) against CI in mango fruit cv. Keitt. Fruit were subjected to hot water treatment (HWT) (46.1 °C, 75–90 minutes) or treated with 0.5% Ca or with the combination HWT + Ca, stored at 5 °C for 20 days, and ripened at 21 °C for 7 days. CI index (CII), electrolyte leakage (EL), malondialdehyde (MDA) production, bioactive compounds, antioxidant capacity [2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazil (DPPH)], and activity of antioxidant enzymes [superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX)] were analyzed in mango samples after 0, 10, and 20 days of cold storage and after ripening. Hot water treatments (HWT and HWT + Ca) were more effective than Ca in providing protection against CI as evidenced by lower incidence of symptoms and lower EL and MDA. HWT + Ca increased the content of phenolics, flavonoids, and carotenoids during the cold storage, which correlated with the antioxidant capacity by ABTS. SOD and APX showed higher activity in HWT + Ca–treated fruit, whereas CAT activity was higher in fruit with HWT and Ca. These results suggest that HWT + Ca provided CI tolerance of ‘Keitt’ mango by activation of the enzymatic and nonenzymatic antioxidant systems.

scholarly journals 130 SUPEROXIDE PRODUCTION BY MITOCHONDRIA ISOLATED FROM CHILLING-SENSITIVE PLANT TISSUE

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 447b-447
Author(s):  
A. C. Purvis ◽  
R. L. Shewfelt
Keyword(s):  
Oxidative Damage ◽  
Plant Tissue ◽  
Active Oxygen Species ◽  
Alternative Pathway ◽  
Chilling Injury ◽  
Active Oxygen ◽  
Bell Pepper ◽  
Superoxide Production ◽  
Oxygen Species ◽  
Pepper Fruit

An emerging theory contends that chilling injury is due to oxidative damage resulting from the metabolic generation of active oxygen species. Mitochondria were isolated from chilling-sensitive (CS) and from conditioned chilling-resistant (CR) bell pepper fruit and their ability to generate superoxide determined by measuring the formation of adrenochrome from epinephrine. Mitochondria from CS fruit were sensitive to cyanide and produced superoxide when supplied with NADH, succinate, or malate-pyruvate. Mitochondria from CR fruit were insensitive to cyanide and sensitive to SHAM and produced little superoxide when supplied with respiratory substrates. ATP enhanced the production of superoxide and ADP reduced the production. Results suggest that the mitochondria are a major source of superoxide in CS plant tissue and the presence of the alternative pathway reduces the production of superoxide.

Metabolic changes associated with chilling injury tolerance in tomato fruit with hot water pretreatment

2022 ◽  
Author(s):  
Francisco Delgado‐Vargas ◽  
Milton Vega‐Álvarez ◽  
Alexis Landeros Sánchez ◽  
Gabriela López‐Angulo ◽  
Nancy Y. Salazar‐Salas ◽  
...  
Keyword(s):  
Tomato Fruit ◽  
Chilling Injury ◽  
Metabolic Changes ◽  
Hot Water ◽  
Water Pretreatment ◽  
Injury Tolerance ◽  
Hot Water Pretreatment

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

scholarly journals Growth-regulator-induced Alleviation of Chilling Injury in Green and Red Bell Pepper Fruit during Storage

HortScience ◽  
1995 ◽  
Vol 30 (3) ◽  
pp. 558-559 ◽  
Author(s):  
Susan Lurie ◽  
Reuven Ronen ◽  
Beny Aloni
Keyword(s):  
Growth Regulators ◽  
Low Temperatures ◽  
Chilling Injury ◽  
Bell Pepper ◽  
Fruit Morphology ◽  
Full Bloom ◽  
Affected Plant ◽  
Pepper Fruit ◽  
Red Peppers ◽  
Whole Plants

Bell pepper (Capsicum annuum L.) plants were sprayed at full bloom with paclobutrazol (50 and 100 mg·liter–1), uniconazole (20 and 50 mg·liter–1), or mefluidide (20 and 50 mg·liter–1). Mature-green and red fruit were harvested 4 and 8 weeks after spraying, respectively. Paclobutrazol and uniconazole, but not mefluidide, affected plant growth and fruit morphology. All three growth regulators alleviated chilling injury that developed on green and red peppers after 28 days at 2C. Potassium leakage was lower from tissue disks, and weight loss less, from treated fruit than from control fruit. Ethylene and CO2 production at 20C were similar in control and paclobutrazol-treated fruit after 28 days at 2C. These results are consistent with previous findings that showed these growth regulators are able to increase tolerance to low temperatures in whole plants. Chemical names used: N-[2,4-dimethyl-5-trifluoromethyl sulfonyl amino phenyl acetamide] (mefluidide); (2RS, 3RS) 1-(4-chlorophenyl)-4,4 dimethyl-2-(1,2,4-triazol-1-yl)-pentan-3-ol (paclobutrazol); (E)-1-(4-chlorophenyl)-4,4-dimethyl-2-(1,2,4 triazol-1-yl)-pentan-3-ol (uniconazole).

Proteomic changes in mango fruit peel associated with chilling injury tolerance induced by quarantine hot water treatment

2022 ◽  
Vol 186 ◽  
pp. 111838
Author(s):  
Nancy Y. Salazar-Salas ◽  
Dennise A. Chairez-Vega ◽  
Milton Vega-Alvarez ◽  
David G. González-Nuñez ◽  
Karen V. Pineda-Hidalgo ◽  
...  
Keyword(s):  
Water Treatment ◽  
Chilling Injury ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Fruit Peel ◽  
Mango Fruit ◽  
Injury Tolerance

Polyamines induced by hot water treatments reduce chilling injury and decay in pepper fruit

2000 ◽  
Vol 18 (1) ◽  
pp. 19-26 ◽  
Author(s):  
G.A. González-Aguilar ◽  
L. Gayosso ◽  
R. Cruz ◽  
J. Fortiz ◽  
R. Báez ◽  
...  
Keyword(s):  
Chilling Injury ◽  
Hot Water ◽  
Pepper Fruit ◽  
Water Treatments
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