Effect of brassinolide on chilling injury of green bell pepper in storage

Wang, Qing; Ding, Tian; Gao, Lipu; Pang, Jie; Yang, Na

doi:10.1016/j.scienta.2012.07.018

Cited by 100 publications

(51 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results suggested that EBR treatment activates a strong defensive response to chilling in eggplant fruits. Our results are consistent with previous reports that brassinosteroids can protect green bell pepper, tomato, and mango fruits against chilling stress (Aghdam et al 2012;Wang et al 2012;Li et al 2012). In addition, Massolo et al (2011) suggested that eggplant pulp browning can be prevented by 1-methylcyclopropene (1-MCP) during cold storage.…”

Section: Chilling Injury Indexsupporting

confidence: 94%

“…Lin et al (2005) suggested that inhibiting the production of hydrogen peroxide by dimethylthiourea can decrease the PAL activity in rice cells. Wang et al (2012) found that the activities of superoxidase dismutase, catalase and asscorbate peroxidase were stimulated by BRs, and these enhanced three enzymes would contribute to elimination of hydrogen peroxide. Therefore, it is reasonable to assume that the inbibitional effect of EBR on PAL activity in eggplant fruits might be due to the small amount of hydrogen peroxide production during cold storage.…”

Section: Pulp Browningmentioning

confidence: 96%

“…Electrolyte leakage and MDA content Electrolyte leakage was determined using the method of Wang et al (2012) with some modifications. Discs (3 mm×5 mm) from the pulp tissues weighing approximately 2 g from 6 fruits were obtained with a cork borer and incubated in 20 mL of 0.6 mol L −1 mannitol.…”

Section: Chilling Injury Indexmentioning

confidence: 99%

See 2 more Smart Citations

Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

Gao

Kang²,

Liu³

et al. 2014

J Food Sci Technol

View full text Add to dashboard Cite

This study aims to investigate the effect of 24-epibrassinolide (EBR) on the metabolism in relation to development of chilling injury-induced pulp browning of eggplant fruit. The fruits were dipped for 10 min in solutions containing 10 μmM EBR and then stored at 1°C for 15 days. Chilling injury index, weight loss, electrolyte leakage and malondialdehyde (MDA) content of control fruit increased during storage. Chilling injury improved phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities, which are correlated with the increase of total phenolic content and pulp browning of eggplant fruit. The inhibition of pulp browning by EBR treatment was possibly attributed to preserving the cell membrane integrity, reducing total phenolic content, and decreasing PAL, PPO, and POD activities. These results suggest that EBR may inhibit chilling injury and pulp browning in eggplant fruit during cold storage.

show abstract

Section: Chilling Injury Indexsupporting

confidence: 94%

Section: Pulp Browningmentioning

confidence: 96%

See 1 more Smart Citation

Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

Gao

Kang²,

Liu³

et al. 2014

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…2B). The finding in reducing the MDA level and electrolyte leakage of asparagus spears by BR confirms the result of Wang et al (2012), who reported that BR treatment reduced the electrolyte leakage and MDA content of pepper fruit during storage. Similarly, Zhou et al (2008) found that Huanghua pears coated with CMCH had a lower electrolyte leakage than noncoated fruit after 60 days of storage at 4C.…”

Section: Mda Content and Electrolyte Leakage Of Asparagus Spearssupporting

confidence: 89%

“…The loss of chlorophyll was 38.8% in CMCH + BR-coated asparagus spears, while loss of as much as 54.5% occurred in control over 24 days of storage at 4C. Wang et al (2012) reported that BR maintained the pepper quality by delaying the decrease of chlorophyll content. In this study, the reduced loss of chlorophyll in CMCH + BR-treated spears could be due to the synergistic effect of CMCH combined with BR treatment.…”

Section: Texture Lignin and Chlorophyll Contentmentioning

confidence: 93%

Combined Application of Carboxymethyl Chitosan Coating and Brassinolide Maintains the Postharvest Quality and Shelf Life of Green Asparagus

Yang

2015

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

The combined effects of carboxymethyl chitosan (CMCH) coating and brassinolide (BR) on the sensory quality and physicochemical characteristics of green asparagus (Asparagus officinalis L.) stored at 4 ± 1C and 90-95% relative humidity for 24 days were investigated. The combined treatment (CMCH + BR) inhibited respiration rate and water loss, maintained higher concentrations of ascorbic acid, total phenolics and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity, and restrained the increase of malondialdehyde and electrolyte leakage of asparagus spears during storage. The activities of superoxide dismutase, ascorbate peroxidase and catalase were enhanced by CMCH + BR, while the activity of phenylalanine ammonia lyase was significantly inhibited, which resulted in lower lignin content and tender texture. Sensory evaluation also confirmed that the efficacy of CMCH + BR treatment was better than that of CMCH coating or BR treatment alone. Our study suggests that CMCH + BR coating has the potential to maintain the quality of asparagus spears and extend its postharvest life. PRACTICAL APPLICATIONSThis paper investigates the effect of carboxymethyl chitosan combined with brassinolide on the storage quality of green asparagus. The results presented demonstrate that the effect of the combined treatment on the sensory quality and physicochemical characteristics should be considered by processors as a preservation technique.

show abstract

Enhancement of vegetables and fruits growth and yield by application of brassinosteroids under abiotic stresses

Vardhini

2015

Plant‐Environment Interaction

View full text Add to dashboard Cite

Effect of brassinolide on chilling injury of green bell pepper in storage

Cited by 100 publications

References 28 publications

Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

Combined Application of Carboxymethyl Chitosan Coating and Brassinolide Maintains the Postharvest Quality and Shelf Life of Green Asparagus

Enhancement of vegetables and fruits growth and yield by application of brassinosteroids under abiotic stresses

Contact Info

Product

Resources

About