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Published on: November 10, 2016
Pulsed light treatment mediated ethylene and abscisic acid synthesis effectively inhibited bell pepper turning red
Yuanye Jiang1, Yiting Ren2, Xiaomei Zheng3
1Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
Abstract:
Bell peppers are susceptible to postharvest deterioration, including aroma changes, texture softening and color changes. This study investigated the effects of 3 J/cm2 pulsed light (PL) treatment on quality changes during storage and explored the underlying molecular mechanisms through metabolome and transcriptome analyses. PL treatment maintained characteristic aroma compounds (linalool, nonanal, α-pinene), inhibited reddening and softening, reduced flavonoid accumulation, and increased lignan and coumarin levels. Furthermore, PL treatment mediated phenylpropanoid, flavonoid, and carotenoid biosynthesis pathways, as well as plant hormone signal transduction. Specifically, PL treatment down-regulated ethylene synthesis genes (ACO, ACCH, ACS), chlorophyll degradation genes (PPH, SGR), and cell wall degradation-related genes (PE, expansins, β-Gal). Importantly, the expressions of the key genes involved in ABA biosynthesis, namely NCED1, ABA2, and CYP707A, have changed. These findings demonstrate that PL treatment effectively regulates bell pepper color and texture changes by targeting multiple pathways, ultimately delaying firmness loss and inhibiting reddening.
