Abstract
Green bell pepper is highly susceptible to low temperature. The activation of the enzymatic antioxidant system plays a determining role in tolerance to chilling injury (CI). Immersion in hot water for short time previous to storage at low temperature induces tolerance to this disorder. However, there is a lack of information about the induction of chilling tolerance in bell pepper by hot water and its relationship with the enzymatic antioxidant system. We evaluated the effect of three immersion times (T, 1-, 2-, 3-min) in hot water (HW, 53°C) on the reduction of CI in bell pepper and its relationship with the enzymatic antioxidant system during storage at 5°C and 21°C. The use of hot water for 1-, 2- or 3-min reduced the decay and CI indexes, maintained quality parameters, ascorbic acid, and total phenolics content. The storage at 5°C by itself activated the enzymatic antioxidant system. The use of HWT 1-, 2-, and 3-min helped to increase this effect, especially by HWT2. Practical applications The application of a treatment with hot water for short times in fruit sensitive to chilling injury is undoubtedly a viable alternative to increase their tolerance and commercialization. In this study, the application of a hot water treatment for 1-, 2- or 3-min in bell pepper reduced the deterioration and susceptibility to chilling injury and stimulated the enzymatic antioxidant system. In this sense, agricultural producers can take advantage of this treatment to prolong the storage period of the fruit maintaining its quality and improving its commercialization.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 6
Claim · model-written summary
Hot water immersion for one, two or three minutes reduced decay and chilling injury indexes.
- Taxon
- bell peppert0
- Treatment
- hot water for 1-, 2- or 3-mine0
- Outcome
- decay and CI indexese0
- Direction
- reducede0
Not reportedComparator
Verbatim
e0“The use of hot water for 1-, 2- or 3-min reduced the decay and CI indexes”
t0“bell pepper fruit”
Claim · model-written summary
Hot water immersion maintained bell pepper quality parameters.
- Taxon
- bell peppert0
- Treatment
- hot water for 1-, 2- or 3-mine0
- Outcome
- quality parameterse0
- Direction
- maintainede0
Not reportedComparator
Verbatim
e0“The use of hot water for 1-, 2- or 3-min reduced the decay and CI indexes, maintained quality parameters, ascorbic acid, and total phenolics content”
t0“bell pepper fruit”
Claim · model-written summary
Hot water immersion maintained ascorbic acid and total phenolics content.
- Taxon
- bell peppert0
- Treatment
- hot water for 1-, 2- or 3-mine0
- Outcome
- ascorbic acid, and total phenolics contente0
- Direction
- maintainede0
Not reportedComparator
Verbatim
e0“The use of hot water for 1-, 2- or 3-min reduced the decay and CI indexes, maintained quality parameters, ascorbic acid, and total phenolics content”
t0“bell pepper fruit”
Claim · model-written summary
Storage at 5°C activated the enzymatic antioxidant system.
- Taxon
- bell peppert0
- Treatment
- storage at 5°Ce0
- Outcome
- enzymatic antioxidant systeme0
- Direction
- activatede0
Not reportedComparator
Verbatim
e0“The storage at 5°C by itself activated the enzymatic antioxidant system”
t0“bell pepper fruit”
Claim · model-written summary
Hot water treatments further increased antioxidant system activation, most strongly with the two minute treatment.
Verbatim
e0“The use of HWT 1-, 2-, and 3-min helped to increase this effect, especially by HWT2”
e1“The storage at 5°C by itself activated the enzymatic antioxidant system”
t0“bell pepper fruit”
Claim · model-written summary
The authors recommend short hot water treatment to prolong fruit storage and preserve quality.
Verbatim
e0“agricultural producers can take advantage of this treatment to prolong the storage period of the fruit maintaining its quality and improving its commercialization”
t0“bell pepper fruit”
The same questions in other papers
heat · quality: general · Capsicum annuum (sweet pepper)Positive and negative results
1 in the opposite direction
- no effect
heat · crop injury · Capsicum annuum (sweet pepper)Positive and negative results
3 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
1 paper more in this group
See all 5 papers →heat · quality: phytochemicals · Capsicum annuum (sweet pepper)Results agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 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.