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Chinese Agricultural Science Bulletin ›› 2020, Vol. 36 ›› Issue (7): 122-127.doi: 10.11924/j.issn.1000-6850.casb18110106

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Huai’an Red Pepper Storage Quality Under Room Temperature: Preharvest Treatment Effect of Plant Growth Regulators

Zhong Xiujuan1, Wu Chuanwan1, Gu Dalu1, Yang Wenfei1, Sun Yudong1, Luo Dexu1, Liang Shuanglin2, Du Xiaofeng1()   

  1. 1 Institute of Agricultural Science of Huaiyin in Xuhuai District of Jiangsu Province, Huai’an Jiangsu 223001;
    2 Jiangsu Shuanglin Marine Biological Pharmaceutical Co., Ltd, Qidong Jiangsu 226200
  • Received:2018-11-25 Revised:2019-02-15 Online:2020-03-05 Published:2020-03-02
  • Contact: Xiaofeng Du E-mail:haxfdu@163.com

Abstract:

To study the effect of different plant growth regulators’ preharvest treatment on Huai’an red pepper storage quality under room temperature, the rate of weight loss, decay index, vitamin C content, malondialdehyde (MDA) content, polyphenol oxidase (PPO) and peroxidase (POD) activity were determined after 14 days treated with chitosan with different molecular weights, kelp polysaccharide (HDG), gibberellic acids(GAs) and salicylic acid (SA) at the period of red pepper turning red. The results showed that the treatment of low molecular weight chitosan (LWG) significantly delayed the weight loss. The treatment of LWG, HDG and SA significantly reduced the decay index and MDA content, and significantly improved vitamin C content, while LWG and SA significantly improved the activities of POD and PPO, and retarded senescence process and quality loss. The results suggest that the preharvest treatment with 0.5% LWG and 0.8 mmol/L SA could be a conducive technique to maintain Huai’an red pepper storage quality under room temperature.

Key words: Huai’an red pepper, plant growth regulators, postharvest physiology, storage under room temperature, quality

CLC Number: