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Effect of Carbon Dioxide Treatment on Metabolite Changes in Paprika during Storage
Siva Malka Kumar,Me Hea Park,Kang Mo Ku,Suhyun Ryu 한국원예학회 2021 한국원예학회 학술발표요지 Vol.2021 No.10
Paprika is (Capsicum annum L.) susceptible to chilling injury (CI) when continuously exposed to cold temperatures. We previously showed that 20% and 30% CO₂ pretreatment for 3 hours can maintain the postharvest quality and reduce CI in paprika stored at 4°C for 14 days (cold storage) followed by 2 days at 20°C (14 + 2, retailor condition). Transcriptomic analysis revealed that stress related genes were upregulated in CO₂ treated fruits prior to the cold storage. DREB1A and DREB2A that play key role in freezing tolerance and dehydration tolerance were upregulated throughout the cold storage and at 20°C in the CO₂ treated fruits. Additionally, abscisic acid (ABA) levels were consistently higher in the CO₂ treated fruits throughout the cold storage. In contrast, ABA levels were peaked on day 2 day at 20°C followed by declined to the level of CO₂ treated fruits on day 5. In order to further understand CO₂ induced CI suppression, in this study, we analyzed metabolite changes in the CO₂ treated fruits. In 20% CO₂ treated fruits, metabolites related to citrate cycle and inositol phosphate metabolism were impacted 14 d after the cold storage, whereas alanine, aspartate glutamate metabolism modulated at 14 + 2. Moreover, proline that is known to confer stress tolerance was highly induced in 20% CO₂ treated fruits 14 d after the cold storage. Our findings are helpful to unravel potential mechanisms of CO₂ regulating CI in paprika and this knowledge relevant to other related crops.
The effect of storage temperature on antioxidant capacity and storability of paprika
박미희,엄향란,박부희,백동렬,Siva Kumar Malka 한국식품저장유통학회 2024 한국식품저장유통학회지 Vol.31 No.1
Storage temperature profoundly influences the storability of paprika (Capsicum annuum L.). However, the impact of storage temperature on storability and its association with the antioxidant activity of paprika are poorly understood. In this study, we evaluated the storage attributes, activity, and gene expression levels of antioxidant enzymes in paprika stored at 4, 10, and 20℃ for 14 d and then at 20℃ for an additional 5 d (14+5 d; retail conditions). Storage at 10℃ effectively mitigated pitting, stalk browning, shriveling, and decay while significantly enhancing the marketability of paprika. The fruits stored at 4℃ were prone to pitting, whereas those stored at 20℃ were sensitive to stalk browning and decay. Moreover, paprika stored at 10℃ exhibited higher 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) activity and total phenolic content than those stored at 4 and 20℃, indicating improved antioxidant activity. Additionally, storage at 10℃ upregulated the expression levels of the antioxidant genes, catalase and peroxidase, suggesting the mechanism underlying the quality enhancement of paprika. Our findings suggest that paprika storage at 10℃ alleviates chilling injuries, preserves the quality and marketability, and enhances the antioxidant potential of paprika. These findings provide insights into how temperature influences the quality and minimizes post-harvest losses during the storage and distribution of paprika.
파프리카 저장 온도 변화와 폴리아미드 필름 포장 적용에 따른 품질 변화
Byambaa Bayar Erdene,이정수,박미희,최지원,엄향란,Siva Kumar Malka,윤여은,김채희,김호철,이진욱,박기영,배종향,이윤석,정천순,박종숙 한국포장학회 2022 한국포장학회지 Vol.28 No.2
The purpose of this study was to examine the effect of packaging on quality maintenance of paprika (Capsicum annuum L. cv. Nagano RZ) stored at three different temperatures. In Korea, paprika is stored and distributed under ambient conditions. To ensure the freshness maintenance, determining optimal storage temperature is necessary. Paprika were unpacked (control) or packed with polyamide film and stored at 5o C, 10o C and 20o C for 35 days. Quality characteristics such as weight loss and appearance were examined. Paprika packed with polyamide film showed less quality changes compared to unpacked paprika under all the storage temperatures. The commercial properties tended to decrease rapidly during storage at 20o C regardless of packing. The degree of weight loss was significantly lower in packed paprika compared to unpacked paprika. It was found that soluble solids, pigments, hardness, etc. were complexly affected by storage temperature and film packaging. For paprika, the storage temperature of 5o C or 10o C was effective in maintaining freshness; paprika packed in polyamide film packing maintained greater freshness than unpacked paprika. Our results showed that, packaging is required to preserve the freshness and to improve the marketability of paprika in the domestic market. It seems that it is necessary to continuously search for an effective packaging method.