Abstract
Sweet bell pepper (Capsicum annuum L.) is a subtropical fruit. It is chilling-sensitive when stored at temperatures below 7°C for more than a week, while exported peppers are required to undergo a quarantine treat- ment of 3 weeks at 1.5°C against fruit fly which exacerbates chilling injury. Physical treatments to prevent chill- ing injury were investigated together with storage at 1.5°C to develop a successful quarantine protocol. The treat- ments, given both separately and in combination, were a hot water rinse (55°C for 15 s) over brushes (HWRB), and sealing each fruit in individual shrink packaging (Cryovac ® ). Data from two research seasons indicated that the combined treatment maintained the best fruit quality. This was evidenced by lower decay incidence, due to the HWRB, and almost no chilling injury due to the individual shrink packaging. Reduction in chilling injury was associated with a significant reduction in membrane leakage and lipoxygenase activity, and the induction of heat shock proteins (HSP) from the HSP70 family. Packing sweet pepper in shrink plastic film following HWRB enables pepper storage at 1.5°C for 3 weeks and, therefore, can serve as a good quarantine treatment.
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Claims 7
Claim · model-written summary
Combined hot-water brushing and shrink packaging maintained the best pepper fruit quality.
- Taxon
- sweet pepper
Capsicum annuumt0 - Treatment
- combined treatmente0
- Outcome
- fruit qualitye0
- Direction
- beste0
- Comparator
- separatelye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The treat- ments, given both separately and in combination, were a hot water rinse (55°C for 15 s) over brushes (HWRB), and sealing each fruit in individual shrink packaging (Cryovac ® ). Data from two research seasons indicated that the combined treatment maintained the best fruit quality.”
t0“sweet pepper”
Claim · model-written summary
Hot-water brushing lowered decay incidence in stored pepper.
- Taxon
- sweet pepperCapsicum annuumt0
- Treatment
- HWRBe0
- Outcome
- decay incidencee0
- Direction
- lowere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“lower decay incidence, due to the HWRB”
e1“a hot water rinse (55°C for 15 s) over brushes (HWRB)”
t0“sweet pepper”
Claim · model-written summary
Individual shrink packaging produced almost no chilling injury in stored pepper.
- Taxon
- sweet pepperCapsicum annuumt0
- Treatment
- individual shrink packaginge0
- Outcome
- chilling injurye0
- Direction
- almost noe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“almost no chilling injury due to the individual shrink packaging”
t0“sweet pepper”
Claim · model-written summary
Reduced pepper chilling injury was associated with significantly reduced membrane leakage.
- Taxon
- sweet pepperCapsicum annuumt0
- Outcome
- membrane leakagee0
- Direction
- reductione0
- Comparator
- chilling injurye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Reduction in chilling injury was associated with a significant reduction in membrane leakage”
t0“sweet pepper”
Claim · model-written summary
Reduced pepper chilling injury was associated with significantly reduced lipoxygenase activity.
- Taxon
- sweet pepperCapsicum annuumt0
- Outcome
- lipoxygenase activitye0
- Direction
- reductione0
- Comparator
- chilling injurye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Reduction in chilling injury was associated with a significant reduction in membrane leakage and lipoxygenase activity”
t0“sweet pepper”
Claim · model-written summary
Reduced pepper chilling injury was associated with induction of HSP70-family heat shock proteins.
- Taxon
- sweet pepperCapsicum annuumt0
- Gene
- heat shock proteins (HSP) from the HSP70 familye0
- Outcome
- induction of heat shock proteins (HSP)e0
- Direction
- inductione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Reduction in chilling injury was associated with a significant reduction in membrane leakage and lipoxygenase activity, and the induction of heat shock proteins (HSP) from the HSP70 family.”
t0“sweet pepper”
Claim · model-written summary
The authors recommend shrink film after hot-water brushing to enable three weeks of pepper storage at 1.5°C as quarantine treatment.
- Taxon
- sweet pepperCapsicum annuume0
- Treatment
- shrink plastic film following HWRBe0
- Outcome
- pepper storage at 1.5°C for 3 weekse0
- Qualifier
- good quarantine treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Packing sweet pepper in shrink plastic film following HWRB enables pepper storage at 1.5°C for 3 weeks and, therefore, can serve as a good quarantine treatment.”
The same questions in other papers
storage · crop injury · Capsicum annuum (sweet pepper)Positive and negative results
5 papers in the same direction as this paper · 1 in the opposite direction
- positive
- positive
- positive
3 papers more in this group
See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.