Abstract:

【Objective】In this study, the effects of pre-storage cold shock treatment at 0℃ on storability of pepper kept at 8℃ in relation to physiological mechanisms were investigated. 【Method】Peppers were treated with cold air at 0℃ for 4 h and 12 h, respectively, and then stored at 8℃, chilling injury index, cell membrane permeability, and antioxidant enzymes including superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) were analyzed. 【Result】Cold shock treatment at 0℃ for 4 h significantly alleviated chilling injury and disease incidence, delayed the increase of cell membrane permeability of pepper pericarps, enhanced the enzyme activities of SOD, CAT and POD, reduced the contents of H2O2 in the early days of low temperature storage, and increased the contents of soluble proteins and heat-stable proteins in pepper pericarps. However, cold shock treatment at 0℃ for 12 h aggravated pepper chilling injury and diseases occurrence, and resulted in opposite physiological effects in comparison with that for 4 h. 【Conclusion】It is suggested that the enhanced storability of pepper at low temperature by 4 h of cold shock treatment at 0℃ was related to the activated defense system, which was beneficial to maintaining the integrity of cell membrane.