Cold shock precooling improves the firmness of chili pepper during postharvest storage and the molecular mechanisms related to pectin. (1st September 2023)

• Record Type: Journal Article
• Authors: Mi, Si; Li, Tong; Shi, Quanying; Zhu, Wenxuan; Wang, Xianghong
• Is Part Of: Food chemistry. Volume 419(2023)
• Publication Date: 2023-09-01
• Subjects: Chili pepper -- Cold shock -- Precooling -- Firmness -- Postharvest storage -- Pectin -- Mechanisms; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.136052
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Cold shock improved the firmness of harvested chili pepper. Positive effects of cold shock were related to changes in pectin molecules. Cold shock maintained the structures and network of pectin fractions. Cold shock suppressed β-Gal and PL activities to delay softening of chili pepper. Cold shock for 90 min was optimal. Abstract: This research was conducted to explore the influence of cold shock on the firmness, a quality marker in chili pepper during 0–21 d storage and determine mechanism by cold shock impacted pectin. Chili peppers were exposed to cold shock precooling (0 ± 2 °C water/ice mixture) for 0-, 30-, 90- and 150-min, respectively. Results showed that cold shock alleviated loss of firmness throughout storage. Firmness was positively associated with sodium carbonate-soluble pectin content (r = 0.44), methylation degree of CDTA-soluble pectin (r = 0.82) and water-soluble pectin (WSP, r = 0.87), but negatively associated with WSP content (r = −0.76), and the activities of β-galactosidase (r = −0.72) and pectinlyase (r = −0.74). Cold shock for 90 min was determined to be optimal. This study confirms the applicability of cold shock precooling to maintain firmness and thereby to extend the shelf life of chili pepper.