Calcium ion improves cold resistance of green peppers (Capsicum annuum L.) by regulating the activity of protective enzymes and membrane lipid composition
Xinyuan Zhang, Mingjie Ma, Bo Ye, Ling Liu and Shujuan Ji
Scientia Horticulturae 277: 109789. (2021)
2021
บทคัดย่อ
To study the effect of calcium ion (Ca2+) on chilling injury (CI) in green peppers (Capsicum annuum L.), green peppers were treated with calcium chloride (CaCl2) and chlorpromazine (CPZ) at 4 °C storage temperature. The results showed that two calcium ions exhibited opposite functions. The CaCl2 treatment effectively regulated the activity of antioxidative enzymes to promote the AsA-GSH cycle, reduced the accumulation of O2− and H2O2 generated from the metabolic cycle, inhibited the accumulation of MDA and proline, and the degradation of membrane lipid components, as well as the increase in relative conductivity to maintain the integrity of cell membrane. The reason that CaCl2 can improve the cold resistance of green bell pepper fruit may be attributed by the decreased expression and activity of PLC gene and DGK gene, which delayed the degradation of membrane lipid, thereby maintaining cell membrane stability and reducing the occurrence of CI.