Effect of postharvest UV-C irradiation and DPI treatment on some biochemical characteristics of sweet pepper fruits (Capsicum annuum var. Nirvin) during storage

Sweet pepper is one of the most important commercial vegetable with short postharvest life and high susceptibility to fungal diseases. This research was conducted based on complete randomized factorial design with two treatments of UV-C radiation (۰, ۵ and ۱۰ kJ m-۲s-۱) and DPI dipping (۰ and ۱ µM) with ۳ replication on sweet pepper fruits. The effects of these treatments was studied on some attributes changes throughout ۲۸ days at ۷ºC. The results showed that carotenoid content reduced during ۲۸ days of storage. Treatment of ۵ kJ m-۲s-۱ UV-C and combination of ۱۰ kJ m-۲s-۱ and DPI treatment caused an increase in carotenoid content that generally kept the same values than initial value after ۲۸ days at ۷ ºC. After ۱۰ kJ UV-C m-۲ treatment an important initial stress was found and treated samples conserved antioxidant contents regarding the initial content. In these samples DPI dipping generally reduced the antioxidant capacity on the ۲۸ day.  The medium illumination dose showed the highest total phenolics content and reducing sugar. Combination of ۱۰ kJ UV-C m-۲ illumination and DPI treatment caused conservation of protein content after ۲۸ days at ۷ ºC. SOD activity increased on ۲۱th day of storage in treated samples with ۵ kJ m-۲s-۱ UV-C and ۱ µM DPI[RbD۱] . ۱۰ kJ UV-C m-۲ caused an increase in catalase activity on the last day of storage. Illuminated samples with ۵ kJ UV-C m-۲ showed the highest peroxidase activity on ۱۴th day at ۷ ºC. As main conclusion a pretreatment of UV-C radiation and DPI dipping was found as an effective technique for quality preservation of sweet pepper fruits during storage.  [RbD۱]Which concentration?

کلیدواژه ها:

Catalase Enzyme ، Protein ، Oxidative Stress ، superoxide dismutase ، antioxidant activity ، آنزیم کاتالاز ، پروتئین ، تنش اکسیداتیو ، سوپراکسید دیسموتاز ، فعالیت آنتی اکسیدانی