Antioxidative Responses to Pre-Storage Hot Water Treatment of Red Sweet Pepper (Capsicum annuum L.) Fruit during Cold Storage

The effects of hot water treatments on antioxidant responses in red sweet pepper (Capsicum annuum L.) fruit during cold storage were investigated. Red sweet pepper fruits were treated with hot water at 55 degrees C for 1 (HWT-1 min), 3 (HWT-3 min), and 5 min (HWT-5 min) and stored at 10 degrees C for 4 weeks. The results indicated that HWT-1 min fruit showed less development of chilling injury (CI), electrolyte leakage, and weight loss. Excessive hot water treatment (3 and 5 min) caused cellular damage. Moreover, HWT-1 min slowed the production of hydrogen peroxide and malondialdehyde and promoted the ascorbate and glutathione contents for the duration of cold storage as compared to HWT-3 min, HWT-5 min, and control. HWT-1 min enhanced the ascorbate-glutathione cycle associated with ascorbate peroxidase, monodehydroascorbate reductase, dehydroascorbate reductase, and glutathione reductase, but it was less effective in simulating catalase activity. Thus, HWT-1 min could induce CI tolerance in red sweet pepper fruit by activating the ascorbate-glutathione cycle via the increased activity of related enzymes and the enhanced antioxidant level.

Automated summary

The study found that treating red sweet pepper fruit with hot water for 1 minute can reduce chilling injury, electrolyte leakage, and weight loss. This treatment activates the ascorbate-glutathione cycle by enhancing antioxidant levels and the activity of related enzymes, ultimately increasing the fruit's tolerance to cold damage.