Effect of Ice-Temperature and Spermidine on Chilling Sensitivity of Pepper

• DOI: 10.4236/fns.2013.42022
• Publication Date: 2013-02-07T01:15:34Z
• Authors: Dongjie Liu; Guoliang Sui; Yongzhou He; Ji Liu; Wen Qin
• Keywords: Malondialdehyde; Ice nucleus

The peppers which were treated at ice-temperature for 6 hours and 1 mmol/L spermidine 10 min, followed by cold storage (4℃ ± 1℃) respectively investigated. results indicated that the chilling injury was delayed reduced treatments. Comparing with control group, exerted significant effects on reduction of ascorbic acid (Vc) chlororphyll contents, relatively high activity superoxide dismutase (SOD), accumulation malondialdehyde (MDA) as well increase cell membrane penetrability. induced antioxidant enzyme SOD maintained higher defence-related compound Vc lower levels lipid peroxidation, may be associated alleviation. There a difference between treatment after 30 days. suggested more effective in reducing sensitivity prolonging peppers.