Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment

Abstract

The effects of hydrothermal (HT)-calcium chloride (CaCl 2) treatment on water loss, chlorophylls, L-ascorbic acid, total phenol, antioxidant capacity, malondialdehyde (MDA), peroxidase (POD), polyphenol oxidase (PPO), catalase (CAT), and phenylalanine ammonia lyase (PAL) of peppers were assessed for 32 days of storage at 8°C. The results showed two water populations corresponding to strongly immobilized water and weakly bound water were observed in all the peppers. Comparing with other treatments, HT-CaCl 2 treatment restricted water mobility and maintained higher immobilized water content during storage. HT-CaCl 2 treated peppers showed lower MDA content whereas presented higher chlorophylls, L-ascorbic acid, total phenol content, and stronger antioxidant capacities than those subjected to other treatments. These characteristics indicated HT-CaCl 2 treatment improved storage quality of postharvest peppers. In addition, HT-CaCl 2 treatment retained lower POD, PPO, and PAL activities and higher CAT activity in the peppers during storage than other treatments, respectively. Based on above results, the combination of HT and CaCl 2 treatment showed positive and continuous effects on the quality attributes and related enzyme activities of peppers during storage.

Foliar application of salicylic acid and calcium chloride delays the loss of chlorophyll and preserves the quality of broccoli during storage

“…Catalase activity in green bell peppers is similarly enhanced by the application of calcium treatment during the storage period (Bagnazari et al, 2018). Similar to our result Xu et al (2019) showed higher CAT activity in the peppers treated with calcium chloride (CaCl 2 ) during storage.…”

Effectiveness of CaCl2 treatment on quality attributes of banana fruit during storage

“…4% CaCl2 pre-harvest treatment resulted to higher total phenol, total flavonoid and antioxidant capacity on citrus (65). Hydrothermal-calcium chloride treatment resulted in higher L-ascorbic acid, total phenol content and powerful antioxidant ability on pepper (71). A combination of 50 °C of water dipping and 0.64% of calcium chloride is useful to retain bioactive components such as total phenolic, total flavonoid and quercetin of purple shallot (19).…”

Calcium Chloride Supplementation Improves in vivo Salt Stress Tolerance of Drumstick (<i>Moringa oleifera</i> L.)

“…As compared to plants treated with different concentrations of calcium and sodium chloride, as well as plants not treated with calcium chloride, the plant's growth potential is increased with 100 mM NaCl at 3 mM CaCl 2 . However, plants treated with NaCl alone and without CaCl 2 , the plants react positively to combined stress by increasing proline and protein content while simultaneously decreasing leaf chlorophyll and carotenoids [8,23]. As shown by the growth of G. gracilis seedlings under alkali salts stress, salinity can inhibit root growth by altering the natural water potential, increasing ion toxicity, or causing an ion imbalance [49].…”

“…Additionally, chemical reactions between salt and the hydrated cementitious binder are possible. While NaCl appears to cause only a minor change in transport properties, CaCl 2 and MgCl 2 can cause much more drastic changes than NaCl [23,24,25]. Chemical phases (e.g., Friedel's salt, Kuzel's salt, calcium oxychloride, magnesium oxychloride, brucite, or magnesium silicate hydrate) may form in a solution containing CaCl 2 and MgCl 2 [22].…”