Seed browning in pepper (Capsicum annuum L.) fruit during cold storage is inhibited by methyl jasmonate or induced by methyl salicylate

Seo, Jieun; Yi, Gibum; Lee, Jeong Gu; Choi, Jeong Hee; Lee, Eun Jin

doi:10.1016/j.postharvbio.2020.111210

Cited by 38 publications

(25 citation statements)

References 52 publications

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“…In pepper fruit stored at 0 °C, the expression levels of CaLOX, CaAOS, and CaAOC were not different until 7 days of storage, but they were significantly different compared to the control after 14 days 37 . Similarly, in an experiment with C. annuum 'Cheongyang' stored at 2 °C for 25 days, CaLOX and CaAOC expression levels were not changed until 12 h, but the CaAOC expression level was significantly increased after 10 days during cold storage 5 . In this study, the expression levels of CaLOX1.5_2 and CaAOS3 were significantly increased after 24 h of the chilling treatment at 2 °C in both pepper genotypes (chilling-sensitive and insensitive peppers) (Fig.…”

Section: Discussionmentioning

confidence: 89%

“…Other chilling symptoms such as pitting on the surface and discoloration of the calyx were negligible during cold storage at 2 °C for 3 weeks. Seed browning was also observed as a major chilling symptom of C. annuum 'Cheongyang' fruit treated at 2 °C for 3 weeks 5 . We sorted 36 pepper genotypes according to seed browning rates from 0.0% (chillinginsensitive peppers) to over 60.0% (chilling-sensitive peppers) ( Supplementary Table S1).…”

Section: Resultsmentioning

confidence: 98%

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Jasmonic acid and ERF family genes are involved in chilling sensitivity and seed browning of pepper fruit after harvest

Lee

Seo

et al. 2020

Sci Rep

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Pepper (Capsicum annuum L.) fruit is sensitive to temperatures below 10 °C, which severely diminish fruit quality during cold chain distribution. Seed browning was a major chilling symptom in 36 genotypes of C. annuum fruit screened after storage at 2 °C for 3 weeks. Among them, pepper fruits of chilling-insensitive ‘UZB-GJG-1999–51’ and -sensitive ‘C00562’ were treated at 2 °C for 0 or 24 h, respectively. Analyses of integrated transcriptome-metabolome and relative gene expression in seeds obtained from the two genotypes were conducted to identify key factors involved in the seed browning induced by chilling. The relative contents of branched-chain amino acids such as leucine, isoleucine, and valine were significantly increased after chilling. Transcriptome identification showed 3,140 differentially expressed genes (log twofold change > 1.0 and FDR-corrected p value < 0.05) affected by chilling between the two genotypes. Particularly, genes related to jasmonic acid synthesis and signaling were differentially expressed. A regulatory network of jasmonic acid synthesis and signaling, and regulation of ERF family genes might contribute to chilling response in pepper fruit. The results of this study may help facilitate further studies to develop chilling-insensitive peppers and could be a basis for improving postharvest fruit quality.

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Section: Discussionmentioning

confidence: 89%

Section: Resultsmentioning

confidence: 98%

Jasmonic acid and ERF family genes are involved in chilling sensitivity and seed browning of pepper fruit after harvest

Lee

Seo

et al. 2020

Sci Rep

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“…progress for d [10]. Therefore, the results suggest that harvesting time of hot pepper "Nockgwang" significantly influences seed browning, and harvesting pepper after 35 DAF can suppress seed browning under long-term low-temperature storage (4°C).…”

Section: Harvest Time and Seed Browningmentioning

confidence: 86%

“…Seed browning is major symptom of CI in hot pepper [9]. Severe seed browning has been observed in hot pepper stored at 5°C, which has been attributed to invisible cell damage and the release of free phenolic compounds [9,10]. Under severe CI, the exocarp turns brown or black, and the epidermis and hypodermal cortical cells undergo necrosis [11,12].…”

Section: Introductionmentioning

confidence: 99%

“…Browning symptoms could be minimized by reducing storage and distribution periods. In previous studies exploring mechanisms of reducing seed browning, seed browning was significantly inhibited by Methyl jasmonate (MeJA) but induced by Methyl Salicylate during storage at 2°C; in addition, treatment with MeJA inhibited seed browning by increasing endogenous JA production and upregulating the expression of antioxidant-related genes in pepper fruit [2,10].…”

Section: Introductionmentioning

confidence: 99%

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Determination of Optimal Harvest Time for Preventing Seed Browning Associated With Hot Pepper Seed Maturity During Cold Storage

Park¹,

Lee²,

Yang³

et al. 2020

Preprint

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Chilling injury (CI), which causes seed browning in pepper, may arise following long-term cold storage, and is a major cause of postharvest losses. To explore potential strategies of minimizing the associated postharvest losses, the present study investigated the optimal pepper harvest time that could reduce levels of seed browning, in addition to the relationship between fruit maturity and seed browning. Fruit harvested 15 days after flowering (DAF) were sensitive to cold storage at 4°C and exhibited 100% seed browning (CI index, 4.0); in contrast, the seed browning rate of fruit harvested 35 DAF was 10% (CI index, 0.4) within 7 d of cold storage. Seed antioxidant activity was higher in seeds harvested at early stages (15 DAF to 20 DAF) than in seeds harvested at later stages (40 DAF to 50 DAF) at the beginning of storage. Pericarps of fruit harvested at 50 DAF exhibited the highest antioxidant activity. Lipoxygenase, catalase, and peroxidase activity, and the expression levels of cell wall-related genes, pectin methylesterase-like protein, and endo-β-1,4-glucanase were higher in seeds of immature fruit harvested 15 DAF than in seeds of mature fruit harvested 35 DAF. The endosperm separated from the seed coat in fruit harvested 35 DAF and the seeds did not brown under low-temperature storage. The lack of seed browning observed in mature fruit under low-temperature storage could be attributed to physical protection provided by the seed coat rather than cold stress resistance conferred by antioxidants.

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Methyl jasmonate treatment alleviates chilling injury and improves antioxidant system of okra pod during cold storage

Liu

Chen

et al. 2023

Food Science & Nutrition

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Okra pod is sensitive to low temperature, which results in chilling injury under improper low‐temperature storage. This study aimed to evaluate the effect of different concentrations of methyl jasmonate (MeJA) treatment on okra pod stored at 4 ± 1°C for 12 days and illuminate the mechanism of MeJA alleviating chilling injury. Compared to the control, MeJA treatments maintained lower relative electric conductivity (REC), chilling injury (CI) degree, and lignin content, as well as higher total soluble solids, total soluble sugar, pectin content, and chlorophyll content. The factor analysis was applied to comprehensively evaluate the effects of MeJA so that 1 μmol/L MeJA was screened as the optimum concentration to maintain the okra quality throughout the storage time. In contrast with control, MeJA not only accelerated the generation of antioxidant substances (phenolics and flavonoids) but also increased the superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and peroxidase (POD) activity, inhibited malondialdehyde (MDA), hydrogen peroxide (H2O2) content accumulation, and the polyphenol oxidase (PPO) activity. This work confirmed that MeJA could effectively alleviate chilling injury and maintain the quality during cold‐stored by regulating reactive oxygen species (ROS) metabolism. These results provide theoretical guidance for the application of MeJA in okra storage and preservation.

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Seed browning in pepper (Capsicum annuum L.) fruit during cold storage is inhibited by methyl jasmonate or induced by methyl salicylate

Cited by 38 publications

References 52 publications

Jasmonic acid and ERF family genes are involved in chilling sensitivity and seed browning of pepper fruit after harvest

Jasmonic acid and ERF family genes are involved in chilling sensitivity and seed browning of pepper fruit after harvest

Determination of Optimal Harvest Time for Preventing Seed Browning Associated With Hot Pepper Seed Maturity During Cold Storage

Methyl jasmonate treatment alleviates chilling injury and improves antioxidant system of okra pod during cold storage

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