Advances in Research on Membrane Lipid Peroxidation Reaction During the Quality Deterioration Period of Fresh Pepper

doi:10.16420/j.issn.0513-353x.2024-0063

Acta Horticulturae Sinica ›› 2024, Vol. 51 ›› Issue (12): 2945-2961.doi: 10.16420/j.issn.0513-353x.2024-0063

• Reviews • Previous Articles Next Articles

Advances in Research on Membrane Lipid Peroxidation Reaction During the Quality Deterioration Period of Fresh Pepper

ZHANG Shaoping, LI Zhou, JU Yudong, LIAN Dongmei, LIN Bizhen, YAO Yunfa, WU Songhai, HONG Jianji, LAI Zhengfeng()

Subtropical Agriculture Research Institute of Fujian Academy of Agricultural Sciences，Zhangzhou，Fujian 363005，China

Received:2024-03-22 Revised:2024-07-11 Online:2024-12-25 Published:2024-12-13
Contact: LAI Zhengfeng

Abstract

Abstract:

Postharvest fresh peppers require respiratory processes，which lead to changes in their appearance，flavor and nutritional quality，accompanied by membrane lipid peroxidation and a series of protective enzymes reactions. This review paper systematically introduced the changes in appearance qualities，such as fruit hardness，color，weight loss，and rotten phenomenon of postharvest fresh pepper，as well as the changes in flavor substances like vitamin C，soluble protein，sugar and acid etc. Furthermore，the production of various reactive oxygen species and membrane lipid peroxidation products were summarized，as well as enzymatic and non-enzymatic defense reactions during the quality deterioration process of postharvest fresh pepper. Additionally，the mechanism of membrane lipid peroxidation reaction occurring was introduced in the delaying quality deterioration period of fresh pepper after storage and preservation through physical，biological，chemical，and compounded approaches.

Key words: pepper, quality deterioration, membrane lipid peroxidation, preservation technology

ZHANG Shaoping, LI Zhou, JU Yudong, LIAN Dongmei, LIN Bizhen, YAO Yunfa, WU Songhai, HONG Jianji, LAI Zhengfeng. Advances in Research on Membrane Lipid Peroxidation Reaction During the Quality Deterioration Period of Fresh Pepper[J]. Acta Horticulturae Sinica, 2024, 51(12): 2945-2961.

Figures/Tables 3

References 106

[1]	Al-Hajaya Y, Karpinska B, Foyer C H, Baker A. 2022. Nuclear and peroxisomal targeting of catalase. Plant Cell and Environment, 45 (4):1096-1108.
[2]	Althaus B, Blanke M. 2020. Non-destructive,opto-electronic determination of the freshness and shrivel of bell pepper fruits. Journal of Imaging, 6 (11):122.
[3]	Anaya-Esparza L M, Mora Z V, Vázquez-Paulino O, Ascencio F, Villarruel-López A. 2021. Bell peppers(Capsicum annum L.) losses and wastesL:source for food and pharmaceutical applications. Molecules, 26 (17):5341.
[4]	Anastasiadi M, Collings E, Terry L. 2022. Investigating the role of abscisic acid and its catabolites on senescence processes in green asparagus under controlled atmosphere(CA)storage regimes. Postharvest Biology and Technology,188:111892.
[5]	Bela K, Riyazuddin R, Csiszár J. 2022. Plant glutathione peroxidases:Non-heme peroxidases with large functional flexibility as a core component of ROS-processing mechanisms and signalling. Antioxidants(Basel), 11 (8):16-24.
[6]	Bergin P, Leggett A, Cardwell C L. 2021. The effects of vitamin E supplementation on malondialdehyde as a biomarker of oxidative stress in haemodialysis patients:a systematic review and meta-analysis. BMC Nephrology, 22 (1):126. doi: 10.1186/s12882-021-02328-8 pmid: 33832458
[7]	Chai Mengying, Jiao Lei. 2012. Study on the anti-corrosion effect of mddicinal plant compound in sweet pepper storage. Northern Horticulture,(7):171-172. (in Chinese)
	柴梦颖, 焦镭. 2012. 药用植物复配液在甜椒贮藏保鲜中的防腐效果. 北方园艺,(7):171-172.
[8]	Chen B, Zhang M, Wang Y, Mujumdar A S, Yu D, Luo Z. 2023. Freezing of green peppers assisted by combined electromagnetic fields:effects on juice loss,moisture distribution,and microstructure after thawing. Journal of Food Process Engineering, 46 (5):e14318.
[9]	Chen Shaohua. 2017. Research on the extraction of nobiletin and compound preservative application[M. D. Dissertation]. Harbin: Northeast Agricultural University. (in Chinese)
	陈少华. 2017. 川陈皮素的提取及其复合保鲜剂应用研究[硕士论文]. 哈尔滨: 东北农业大学.
[10]	Dai Wenjing, Yin Ming’an, Shen Jianpeng, Shi Mengfan, Zhao Huiling. 2013. Effect of konjac glucomannan coating on quality preservation of cow horn pepper. Food Science, 34 (20):329-333. (in Chinese) doi: 10.7506/spkx1002-6630-201320068
	戴文婧, 尹明安, 沈建鹏, 史孟凡, 赵慧玲. 2013. 魔芋葡甘聚糖涂膜对牛角椒保鲜效果的影响. 食品科学, 34 (20):329-333. doi: 10.7506/spkx1002-6630-201320068
[11]	Darré M, Vicente A R, Cisneros-Zevallos L, Artés-Hernández F. 2022. Postharvest ultraviolet radiation in fruit and vegetables:applications and factors modulating its efficacy on bioactive compounds and microbial growth. Foods, 11 (5):653.
[12]	de Jesús Ornelas-Paz J, Castañeda-Jiménez A C, Estrada-Alvarado M I, Ramos-Aguilar O P, Ibarra-Junquera V, Pérez-Martínez J D, Escalante-Minakata P, Guevara-Arauza J C, Ruiz-Cruz S. 2015. Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development,bioactive compounds content,and other qualities of Jalapeño peppers during storage. Journal of Food Science and Technology, 52 (10):6415-6424. doi: 10.1007/s13197-015-1749-8 pmid: 26396386
[13]	Devgan K, Kaur P, Kumar N, Kaur A. 2019. Active modified atmosphere packaging of yellow bell pepper for retention of physico-chemical quality attributes. Journal of Food Science and Technology, 56 (2):878-888. doi: 10.1007/s13197-018-3548-5 pmid: 30906045
[14]	Du Jinhua, Fu Maorun, Li Miaomiao, Xia Wei. 2006. Effects of chlorine dioxide on post-harvest physiology and storage quality of green peppers. Scientia Agricultura Sinica, 39 (6):1215-1219. (in Chinese)
	杜金华, 傅茂润, 李苗苗, 夏伟. 2006. 二氧化氯对青椒采后生理和贮藏品质的影响. 中国农业科学,(6):1215-1219.
[15]	Dobón-Suárez A, Giménez M J, Castillo S, García-Pastor M E, Zapata P J. 2021. Influence of the phenological stage and harvest date on the bioactive compounds content of green pepper fruit. Molecules, 26 (11):3099.
[16]	Edirisinghe M, Ali A, Maqbool M, Alderson P G. 2014. Chitosan controls postharvest anthracnose in bell pepper by activating defense-related enzymes. Journal of Food Science and Technology, 51 (12):4078-4083. doi: 10.1007/s13197-012-0907-5 pmid: 25477684
[17]	Fan N, Wang X, Sun J, Lv X, Gu J, Zhao C, Wang D. 2022. Effects of konjac glucomannan/pomegranate peel extract composite coating on the quality and nutritional properties of fresh-cut kiwifruit and green bell pepper. Journal of Food Science and Technology, 59 (1):228. doi: 10.1007/s13197-021-05006-7 pmid: 35068567
[18]	Feng Chunting, Tao Yongqing, Dong Chenghu, Ji Haipeng, Zhang Na, Zhang Xuejie, Chen Cunkun. 2019. Effects of different combined preservatives on quality of green pepper during postharvest storage. Food Research and Development, 40 (19):95-99. (in Chinese)
	冯春婷, 陶永清, 董成虎, 纪海鹏, 张娜, 张学杰, 陈存坤. 2019. 不同复合保鲜剂处理对青椒采后贮藏品质的影响. 食品研究与开发, 40 (19):95-99.
[19]	Floris B, Galloni P, Conte V, Sabuzi F. 2021. Tailored functionalization of natural phenols to improve biological activity. Biomolecules, 11 (9):13-25.
[20]	Fu Anzhen, Zuo Jinhua, Wang Qing, Gao Lipu, Ma Lili, Bai Chunmei, Yan Zhicheng, Mu Jianlou. 2021. Effect of methyl jasmonate treatment on chilling injury-related physiological factors and nutritional quality of postharvest green bell peppers. Food Science, 42 (15):213-219. (in Chinese) doi: 10.7506/spkx1002-6630-20210127-302
	付安珍, 左进华, 王清, 高丽朴, 马丽丽, 白春美, 闫志成, 牟建楼. 2021. 茉莉酸甲酯处理对青圆椒采后冷害生理与营养品质的影响. 食品科学, 42 (15):213-219.
[21]	Fu Hongjun. 2017. Study on extraction effect and antiseptic press preservation of Lista cubeba oil[M. D. Dissertation]. Changsha: Central South University of Forestry and Technology. (in Chinese)
	付红军. 2017. 山苍子油的提取效果及其防腐保鲜研究[硕士论文]. 长沙: 中南林业科技大学.
[22]	Fu Wen, Zhu Chenghong, Lan Jiayi, Li Shi, Zhang Zheng, Liu Feng, Dai Xiongze. 2024. Study on the quality characteristics of fresh and immature pepper. Acta Horticulturae Sinica, 51 (3):616-630. (in Chinese) doi: 10.16420/j.issn.0513-353x.2023-0837 URL
	付稳, 朱程红, 兰嘉仪, 李诗, 张正, 刘峰, 戴雄泽. 2024. 鲜食嫩果辣椒‘樟树港’果实品质特性研究. 园艺学报, 51 (3):616-630.
[23]	Gao Zhu. 2018. Molecular mechanism of cold pepper damage based on membrane lipid metabolism and its control of chilling injury[M. D. Dissertation]. Shenyang: Shenyang Agricultural University. (in Chinese)
	高竹. 2018. 冷藏青椒膜脂组分和磷脂酶D的变化及茉莉酸甲酯减轻冷害的研究[硕士论文]. 沈阳: 沈阳农业大学.
[24]	Gong Yanhui, Liu Lin. 2015. Microchemical and ultramicroscopic observation on dynamics of storage reserves in chili pepper fruits during ripening. Acta Horticulturae Sinica, 42 (10):1944-1952. (in Chinese) doi: 10.16420/j.issn.0513-353x.2015-0211 URL
	公颜慧, 刘林. 2015. 辣椒成熟过程中贮藏物质变化的显微化学与电镜观察. 园艺学报, 42 (10):1944-1952.
[25]	González-Gordo S, Bautista R, Claros M G, Cañas A, Palma J M, Corpas F J. 2019. Nitric oxide-dependent regulation of sweet pepper fruit ripening. Journal of Experimental Botany. 70 (17):4557-4570. doi: 10.1093/jxb/erz136 pmid: 31046097
[26]	González-Gordo S, Muñoz-Vargas M A, Palma J M, Corpas F J. 2023. Class III peroxidases(POD)in pepper(Capsicum annuum L.):genome-wide identification and regulation during Nitric Oxide(NO)-influenced fruit ripening. Antioxidants(Basel), 12 (5):10-13.
[27]	González-Gordo S, Palma J, Corpas F. 2022a. Peroxisomal proteome mining of sweet pepper(Capsicum annuum L.)fruit ripening through whole isobaric tags for relative and absolute quantitation analysis. Frontiers in Plant Science,13:893376.
[28]	González-Gordo S, Rodríguez-Ruiz M, López-Jaramillo J, Muñoz-Vargas M A, Palma J M, Corpas F J. 2022b. Nitric Oxide(NO)differentially modulates the ascorbate peroxidase(APX)isozymes of sweet pepper(Capsicum annuum L.)fruits. Antioxidants(Basel), 11 (4):765.
[29]	Guitard R, Nardello-Rataj V, Aubry J. 2016. Theoretical and kinetic tools for selecting effective antioxidants:application to the protection of Omega-3 oils with natural and synthetic phenols. International Journal of Molecular Sciences, 17 (8):12-20.
[30]	He X, Chavan S G, Hamoui Z, Maier C, Ghannoum O, Chen Z H, Tissue D T, Cazzonelli C I. 2022. Smart glass film reduced ascorbic acid in red and orange capsicum fruit cultivars without impacting shelf life. Plants(Basel), 11 (7):985.
[31]	He Yizhong, Pang Yao, Sun Haoqian, Li Xinyu, Wang Zhenhao, Qian Wei, Zhang Yin, He Fa, Yin Hang, Lai Hengxin, Chun Changpin, Fu Xingzheng, Peng Liangzhi. 2023. Recent advances in the biosynthesis,recycling and regulation of ascorbic acid in fruit. Acta Horticulturae Sinica, 50 (9):1899-1915. (in Chinese) doi: 10.16420/j.issn.0513-353x.2022-0490 URL
	何义仲, 庞尧, 孙浩谦, 李欣宇, 王振豪, 钱卫, 张印, 何发, 尹杭, 赖恒鑫, 淳长品, 付行政, 彭良志. 2023. 果实抗坏血酸生物合成、代谢循环及其调控的研究进展. 园艺学报, 50 (9):1899-1915. doi: 10.16420/j.issn.0513-353x.2022-0490 URL
[32]	Hu Meisi. 2020. Regulation of methyl jasmonate treatment on CBF signal pathway of bell pepper in cold stress[M. D. Dissertation]. Shenyang: Shenyang Agricultural University. (in Chinese)
	胡美斯. 2020. 茉莉酸甲酯处理对冷胁迫青椒中CBF信号通路的调控[硕士论文]. 沈阳: 沈阳农业大学.
[33]	Hu X, Saravanakumar K, Sathiyaseelan A, Wang M H. 2020. Chitosan nanoparticles as edible surface coating agent to preserve the fresh-cut bell pepper(Capsicum annuum L. var. grossum(L.)Sendt).International Journal of Biological Macromolecules,165:948-957.
[34]	Huang J, Sun R, Cao X, Hu N, Xia B, Yi Y, Zhou S, Zhou H. 2023. Preservation effect of lactobacillus plantarum O₂ fermentation supernatant on postharvest pepper and its induced resistance to phytophthora capsici. Plant Physiol Biochem. 204:108098.
[35]	Huang Zhinan, Duan Weike, Bai Xueying, Zhou Yi, Zhu Mengquan, Liu Siqin, Ju Jia, Pan Guoqing. 2020. Identification,phylogenetic evolution and expression analysis of NAT gene family in pepper. Acta Horticulturae Sinica, 47 (11):2132-2144. (in Chinese)
	黄志楠, 段伟科, 白雪滢, 周怡, 祝梦全, 刘思勤, 鞠佳, 潘国庆. 2020. 辣椒碱基-抗坏血酸转运蛋白(NAT)家族基因的鉴定和表达分析. 园艺学报, 47 (11):2132-2144.
[36]	Jobbagy S, Vitturi D A, Salvatore S R, Turell L, Pires M F, Kansanen E, Batthyany C, Lancaster J R J, Freeman B A, Schopfer F J. 2019. Electrophiles modulate glutathione reductase activity via alkylation and upregulation of glutathione biosynthesis. Redox Biology,21:101050.
[37]	Iqbal B, Hussain F, Khan M S, Iqbal T, Shah W, Ali B, Al Syaad K M, Ercisli S. 2023. Physiology of gamma-aminobutyric acid treated Capsicum annuum L.(sweet pepper)under induced drought stress. PLoS ONE, 18 (8):e0289900.
[38]	Jang S, Kim G W, Han K, Kim Y M, Jo J, Lee S Y, Kwon J K, Kang B C. 2022. Investigation of genetic factors regulating chlorophyll and carotenoid biosynthesis in red pepper fruit. Frontiers in Plant Science,13:922963.
[39]	Kang S H, Yu M S, Kim J M, Park S K, Lee C H, Lee H G, Kim S K. 2018. Biochemical,microbiological,and sensory characteristics of stirred yogurt containing red or green pepper(Capsicum annuum cv. Chungyang)juice. Korean Journal for Food Science of Animal Resources, 38 (3):451-467.
[40]	Lee J G, Yi G, Seo J, Kang B C, Choi J H, Lee E J. 2020. Jasmonic acid and ERF family genes are involved in chilling sensitivity and seed browning of pepper fruit after harvest. Scientific Reports, 10 (1):17949. doi: 10.1038/s41598-020-75055-z pmid: 33087820
[41]	Li Pingping, Zhang Xiang, Liu Yuting, Xie Zhihe, Zhang Ruihao, Zhao Kai, Lü Junheng, Wang Ziran, Wen Jinfen, Zou Xuexiao, Deng Minghua. 2022. Studies on the relationship between pigment composition and fruit coloration of 63 peppes. Acta Horticulturae Sinica, 49 (7):1589-1601. (in Chinese) doi: 10.16420/j.issn.0513-353x.2021-0449 URL
	李平平, 张祥, 刘雨婷, 谢志和, 张芮豪, 赵凯, 吕俊恒, 王梓然, 文锦芬, 邹学校, 邓明华. 2022. 辣椒63份种质果皮颜色与呈色物质的关系. 园艺学报, 49 (7):1589-1601. doi: 10.16420/j.issn.0513-353x.2021-0449 URL
[42]	Li S. 2023. Novel insight into functions of ascorbate peroxidase in higher plants:more than a simple antioxidant enzyme. Redox Biology,64:102789.
[43]	Li X P, Zeng J, Li Q, Huang X, Wang X. 2021. Fast and accurate green pepper detection in complex backgrounds via an improved yolov 4-tiny model. Computers and Electronics in Agriculture,191,106503.
[44]	Li Yang, Deng Lingli, Xu Xiaohui, Feng Fengqin. 2020. Effect of compound N^α-Lauroyl-L-Arginate ethylester preservative on the preservation of green bell pepper. Food Science, 41 (11):201-206. (in Chinese) doi: 10.7506/spkx1002-6630-20190617-178
	李阳, 邓伶俐, 徐晓卉, 冯凤琴. 2020. 月桂酰精氨酸乙酯盐酸盐复配保鲜剂对青椒保鲜效果的影响. 食品科学, 41 (11):201-206. doi: 10.7506/spkx1002-6630-20190617-178
[45]	Liang Xue. 2020. Study on the preparation of polylactic acid/TiO2/GO antibacterial double-layer membrane and the preservation effect on green peppers[M. D. Dissertation]. Chengdu: Sichuan Agricultural University. (in Chinese)
	梁雪. 2020. 聚乳酸/TiO2/GO抗菌双层膜的制备及其对青椒的保鲜效果研究[硕士论文]. 成都: 四川农业大学.
[46]	Liu C, Wan H, Yang Y, Ye Q, Zhou G, Wang X, Ahammed G J, Cheng Y. 2022. Post-harvest LED light irradiation affects firmness,bioactive substances,and amino acid compositions in chili pepper(Capsicum annum L.). Foods, 11 (17):2712.
[47]	Liu Ling, Wei Yanan, Ji Shujuan, Fan Lanyan. 2014. Effects of intermittent temperature rising on the firmness and other indexes of green pepper. Food and Fermentation Industries, 40 (4):195-199. (in Chinese)
	刘玲, 魏亚南, 纪淑娟, 范兰艳. 2014. 间歇升温对低温储藏青椒果实硬度及相关指标的影响. 食品与发酵工业, 40 (4):195-199.
[48]	Liu Nannan, Yang Jing. 2018. Effect of different proportions of garlic and ginger on fresh-keeping of green pepper. Food Science and Technology, 43 (7):25-29. (in Chinese)
	刘楠楠, 杨静. 2018. 大蒜、生姜不同比例复配液对青椒保鲜效果的影响. 食品科技, 43 (7):25-29.
[49]	Liu Kaihua, Xing Shujie. 2013. Study of tea polyphenol-incorporated chitosan coating on green pepper preservation. China Food Additives,(2):224-228. (in Chinese)
	刘开华, 邢淑婕. 2013. 含茶多酚的壳聚糖涂膜对青椒的保鲜效果研究. 中国食品添加剂,(2):224-228.
[50]	Liu Lu, Tao Leren, Kuang Zhen, Xu Shanshan. 2018. Study on effects of murphy starch-chitosan blend films on green pepper. Food and Fermentation Sciences & Technology, 54 (2):15-19. (in Chinese)
	刘璐, 陶乐仁, 匡珍, 徐珊珊. 2018. 马铃薯淀粉-壳聚糖复合保鲜膜对青椒保鲜效果研究. 食品与发酵科技, 54 (2):15-19.
[51]	Liu Wanchen. 2008. Study on antimicrobial,antioxidant activity of clove essential oils and it’s effect on postharvest quality of fruits and vegetales[M. D. Dissertation]. Yangling: Northwest A & F University. (in Chinese)
	刘万臣. 2008. 丁香精油抗菌性、抗氧化活性及其对果蔬贮藏效果的研究[硕士论文]. 杨凌: 西北农林科技大学.
[52]	Liu Yidong, Zhai Jinlan, Yang Yanbin, Chang Fang. 2012. Effect of chitosan coating on comprehensive quality of green pepper during storage. Food and Fermentation Sciences & Technology, 48 (1):62-64. (in Chinese)
	刘忆冬, 翟金兰, 杨艳彬, 常方. 2012. 壳聚糖涂膜对贮藏青椒综合品质影响的研究. 食品与发酵科技, 48 (1):62-64.
[53]	Luo Chen, Zhou Xiaodong, Ju Xiaochen, Zhao Yuanhui, Qian Siyu, Xu Pengfei. 2021. Research on the effect of hypobaric storage on fresh-keeping of fruits and vegetables. Journal of Appliance Science & Technology,(S1):61-65. (in Chinese)
	罗晨, 周晓东, 鞠晓晨, 赵元晖, 钱思宇, 徐芃菲. 2021. 减压贮藏保鲜技术对果蔬保鲜效果的研究. 家电科技,(S1):61-65.
[54]	Ma Lili, Zuo Jinhua, Wang Qing, Gao Lipu, Zhang Guijun, Zhu Xintong, Mu Jianlou. 2021. Effect of UV-C treatment on color and physiological quality of green bell peppers. Food Science, 42 (3):281-288. (in Chinese) doi: 10.7506/spkx1002-6630-20200216-165
	马丽丽, 左进华, 王清, 高丽朴, 张桂君, 朱鑫彤, 牟建楼. 2021. UV-C处理对青椒色泽和生理品质的影响. 食品科学, 42 (3):281-288.
[55]	Ma M J, Zhu Z Q, Cheng S C. 2020. Methyl jasmonate alleviates chilling injury by regulating membrane lipid composition in green bell pepper. Scientia Horticulturae,266:109308.
[56]	Ma Mingjie. 2020. Study on the mechanisms and regulation measures of chilling injury in green pepper fruit under low temperature stress based on membrane lipid metabolism[M. D. Dissertation]. Shenyang: Shenyang Agricultural University. (in Chinese)
	马明杰. 2020. 基于膜脂代谢的低温胁迫青椒果实冷害的机理及调控技术研究[硕士论文]. 沈阳: 沈阳农业大学.
[57]	Mandal D, Sarkar T, Chakraborty R. 2023. Critical review on nutritional,bioactive,and medicinal potential of spices and herbs and their application in food fortification and nanotechnology. Applied Biochemistry and Biotechnology, 195 (2):1319-1513.
[58]	Molitor C, Mauracher S, Rompel A. 2016. Aurone synthase is a catechol oxidase with hydroxylase activity and provides insights into the mechanism of plant polyphenol oxidases. Proceedings of the National Academy of Sciences of the United States of America, 113 (13):1806-1815.
[59]	Ning Ming’an. 2020. Effect of UV-C treatment on chilling injury of postharvest green pepper fruit[M. D. Dissertation]. Nanning: Guangxi University. (in Chinese)
	宁明岸. 2020. UV-C处理对采后青椒果实冷害的影响[硕士论文]. 南宁: 广西大学.
[60]	Palma F R, He C, Danes J M, Paviani V, Coelho D R, Gantner B N, Bonini M G. 2020. Mitochondrial superoxide dismutase:what the established,the intriguing,and the novel reveal about a key cellular redox switch. Antioxidants & Redox Signaling. 32 (10):701-714.
[61]	Pang Lingyun, Li Yu, Zhan Lijuan, Zhu Meiyun, Guo Xiaoli. 2013. Effects of calcium and heat treatment on storage quality of capsicum annuum L. Journal of Chinese Institute of Food Science and Technology, 13 (1):112-117. (in Chinese)
	庞凌云, 李瑜, 詹丽娟, 祝美云, 郭小丽. 2013. 钙和热处理对青椒贮藏品质的影响. 中国食品学报, 13 (1):112-117.
[62]	Panigrahi J, Patel M, Patel N, Gheewala B, Gantait S. 2018. Changes in antioxidant and biochemical activities in castor oil-coated Capsicum annuum L. during postharvest storage. Biotechnology, 8 (6):280.
[63]	Parisi M, Alioto D, Tripodi P. 2020. Overview of biotic stresses in pepper(Capsicum spp.):sources of genetic resistance,molecular breeding and genomics. International Journal of Molecular Sciences. 21 (7):2587.
[64]	Patel N, Gantait S, Panigrahi J. 2019. Extension of postharvest shelf-life in green bell pepper(Capsicum annuum L.)using exogenous application of polyamines(spermidine and putrescine). Food chemistry,275:681-687.
[65]	Peng Ling, Zhang Meng, Wang Weidong. 2009. Preservation effects of coating on green pepper at room temperature. Food Science, 30 (18):371-375. (in Chinese) doi: 10.7506/spkx1002-6630-200918087
	彭凌, 张猛, 王卫东. 2009. 涂膜青椒的常温保鲜效果研究. 食品科学, 30 (18):371-375. doi: 10.7506/spkx1002-6630-200918087
[66]	Pinedo-Guerrero Z H, Hernández-Fuentes A D, Ortega-Ortiz H, Benavides-Mendoza A, Cadenas-Pliego G, Juárez-Maldonado A A. 2017. Cu nanoparticles in hydrogels of chitosan-PVA affects the characteristics of post-harvest and bioactive compounds of jalapeño pepper. Molecules. 22 (6):926.
[67]	Ranjitha K, Sudhakar Rao D V, Shivashankara K S, Roy T K. 2015. Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh-cut green bell pepper. Ournal of Food Science and Technology, 52 (12):7872-7882.
[68]	Rodoni L M, Concellón A, Chaves A R, Vicente A. R. 2012. Use of UV-C treatments to maintain quality and extend the shelf life of green fresh‐cut bell pepper(Capsicum annuum L.). Journal of Food Science, 77 (6):632-639. doi: 10.1111/j.1750-3841.2012.02746.x pmid: 22671520
[69]	Salamatullah A M, Hayat K, Husain F M, Ahmed M A, Arzoo S, Althbiti M M, Alzahrani A, Al-Zaied B A M, Alyahya H K, Albader N, Nafidi H A, Bourhia M. 2022. Effects of different solvents extractions on total polyphenol content,HPLC analysis,antioxidant capacity,and antimicrobial properties of peppers red,yellow,and green(Capsicum annum,L.). Evidence-Based Complementary and Alternative Medicine,7372101.
[70]	Shao Tingting, Zhang Min, Liu Wei, Jiang Xue, Zhao Yuxuan, Hao Shuang, Li Jian-guo, Lu Ying. 2019. Effects of postharvest hot water treatment on active oxygen metabolism and antioxidative substances in green peppers during low temperature storage. Food and Fermentation Industries, 45 (12):133-139. (in Chinese) doi: 10.13995/j.cnki.11-1802/ts.019328
	邵婷婷, 张敏, 刘威, 姜雪, 赵昱瑄, 郝爽, 厉建国, 卢瑛. 2019. 采后热水处理对青椒果实低温贮藏期间活性氧代谢及抗氧化物质的影响. 食品与发酵工业, 45 (12):133-139. doi: 10.13995/j.cnki.11-1802/ts.019328
[71]	Shi Fengyan, Wang Zhidan, Zhang Xi, Wang Xiuxue, Zou Chunlei. 2024. Research progress on the mechanism of pepper resistance to phytophthora blight. Acta Horticulturae Sinica, 51 (7):1665-1682. (in Chinese) doi: 10.16420/j.issn.0513-353x.2023-0350 URL
	石凤岩, 王治丹, 张曦, 王秀雪, 邹春蕾. 2024. 辣椒疫病抗性机制研究进展. 园艺学报, 51 (7):1665-1682.
[72]	Sousa R H V, Carvalho F E L, Lima-Melo Y, Alencar V T C B, Daloso D M, Margis-Pinheiro M, Komatsu S, Silveira J A G. 2019. Impairment of peroxisomal APX and CAT activities increases protection of photosynthesis under oxidative stress. Journal of Experimental Botany, 70 (2):627-639. doi: 10.1093/jxb/ery354 pmid: 30312463
[73]	Sun Guibao, Liu Tieling, Ling Peng, Wu Donghe. 2007. Effect of high-voltage static electric field on keeping fresh of green pepper. Journal of Agricultural Mechanization Research,(3):134-135. (in Chinese)
	孙贵宝, 刘铁玲, 梁鹏, 吴东禾. 2007. 高压静电场处理对青椒鲜度保持的影响. 农机化研究,(3):134-135.
[74]	Taranto F, Pasqualone A, Mangini G, Tripodi P, Miazzi M M, Pavan S, Montemurro C. 2017. Polyphenol Oxidases in crops:biochemical,physiological and genetic aspects. International Journal of Molecular Sciences, 18 (2):377.
[75]	Tan C, Han F, Zhang S, Li P, Shang N. 2021. Novel bio-based materials and applications in antimicrobial food packaging:recent advances and future trends. International Journal of Molecular Sciences, 22 (18):9663.
[76]	Tiamiyu Q O, Adebayo S E, Ibrahim N. 2023. Recent advances on postharvest technologies of bell pepper:a review. Heliyon, 9 (4):e15302.
[77]	Tran D H, Kesavan R, Rion H, Soflaee M H, Solmonson A, Bezwada D, Vu H S, Cai F, Phillips J A, Deberardinis R J, Hoxhaj G. 2021. Mitochondrial NADP⁺ is essential for proline biosynthesis during cell growth. Nature Metabolism, 3 (4):571-585.
[78]	Wang Y X, Zhou F H, Zuo J H. 2018. Pre-storage treatment of mechanically-injured green pepper(Capsicum annuum L.) fruit with putrescine reduces adverse physiological responses. Postharvest Biology and Technology,145:239-246.
[79]	Wang Y X, Gao L P, Wang Q. 2019. Low temperature conditioning combined with methyl jasmonate can reduce chilling injury in bell pepper. Scientia Horticulturae,243:434-439.
[80]	Wang Ziyan. 2016. Study on the effect of clove extract treatment on the preservation of green pepper[M. D. Dissertation]. Taigu: Shanxi Agricultural University. (in Chinese)
	王紫艳. 2016. 丁香提取液处理对青椒保鲜效果的影响[硕士论文]. 太谷: 山西农业大学.
[81]	Wei F, Fu M R, Li J P. 2019. Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways. Postharvest Biology and Technology,156:110939..
[82]	Wei Wenwen, Feng Jianhua, Yang Xiangzheng, Xu Xinming, Lu Ping. 2014. Effect of 1-MCP and silicon gum film modified atmosphere packaging on quality retention during storage of green pepper. Food Science and Technology, 39 (7):52-55. (in Chinese)
	魏雯雯, 冯建华, 杨相政, 徐新明, 吕平. 2014. 1-MCP和硅窗袋气调包装对青椒贮藏品质的影响. 食品科技, 39 (7):52-55.
[83]	Wert K J, Velez G, Cross M R, Wagner B A, Teoh-Fitzgerald M L, Buettner G R, Mcanany J J, Olivier A, Tsang S H, Harper M M, Domann F E, Bassuk A G, Mahajan V B. 2018. Extracellular superoxide dismutase(SOD₃)regulates oxidative stress at the vitreoretinal interface. Free Radical Biology & Medicine,124:408-419.
[84]	Xing Y G, Li X H, Xu Q L. 2011. Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.). Food Chemistry, 124 (4):1443-1450.
[85]	Xu Xuan, Xue Ze-ping, Ma Yun-sheng, Cao Qing-jie. 2015. Effect of edible chitosan-gelatin coating on shelf life of fresh green peppers. Fujian Journal of Agricultural Sciences, 30 (6):590-593. (in Chinese)
	许晅, 徐泽平, 马韵升, 曹清杰. 2015. 明胶与壳聚糖复配对青椒贮藏保鲜的影响. 福建农业学报, 30 (6):590-593. <br (in Chinese)
[86]	Yadav A, Kumar N, Upadhyay A, Fawole O A, Mahawar M K, Jalgaonkar K, Chandran D, Rajalingam S, Zengin G, Kumar M, Mekhemar M. 2022. Recent advances in novel packaging technologies for shelf-life extension of guava fruits for retaining health benefits for longer duration. Plants(Basel), 11 (4):547.
[87]	Yeboah S, Hong S J, Park Y, Choi J H, Eum H L. 2023. Postharvest quality improvement of bell pepper(Capsicum annuum L. cv Nagano)with forced-air precooling and modified atmosphere packaging. Foods, 12 (21):3961.
[88]	Yoo H J, Kim J H, Park K S, Son J E, Lee J M. 2019. Light-controlled fruit pigmentation and flavor volatiles in tomato and bell pepper. Antioxidants (Basel), 9 (1):14.
[89]	Yu Dongpo. 2008. Screening and application of antibacterial activity from Chinese herbal medicines alcoholic extracts in pepper fresh-keeping[M. D. Dissertation]. Zhengzhou: Henan Agricultural University. (in Chinese)
	余东坡. 2008. 中草药醇提物抑菌活性筛选及其在青椒保鲜上的应用[硕士论文]. 郑州: 河南农业大学.
[90]	Zalachoras I, Ramos-Fernández E, Hollis F, Trovo L, Rodrigues J, Strasser A, Zanoletti O, Steiner P, Preitner N, Xin L, Astori S, Sandi C. 2022. Glutathione in the nucleus accumbens regulates motivation to exert reward-incentivized effort. Elife,11:e77791.
[91]	Zamljen T, Medic A, Hudina M, Veberic R, Slatnar A. 2022. Biostimulatory effects of amino acids on phenylalanine ammonia lyase,capsaicin synthase,and peroxidase activities in capsicum baccatum L. Biology, 11 (5):674.
[92]	Zhang Bianling, Liu Yao-cheng, Zhou Qi, Xie Kai, Zhang Ru. 2016. Effect of chitosan combined with dandelion extract coating on green peppers. Journal of Hunan Institute of Engineering, 26 (4):60-63. (in Chinese)
	张变玲, 刘耀成, 周琦, 谢凯, 张儒. 2016. 壳聚糖结合蒲公英提取物涂膜保鲜青椒研究. 湖南工程学院学报(自然科学版), 26 (4):60-63.
[93]	Zhang F, Wang J, Li X, Zhang J, Liu Y, Chen Y, Yu Q, Li N. 2023a. Genome-wide identification and expression analyses of phenylalanine ammonialyase gene family members from tomato(Solanum lycopersicum)reveal their role in root-knot nematode infection. Frontiers in Plant Science,14:1204990.
[94]	Zhang Huili. 2008. Studies on postharvest physiology and storage techniques of pepper. [M. D. Dissertation]. Zhengzhou: Henan Agricultural University. (in Chinese)
	张会丽. 2008. 青椒采后生理及贮藏技术研究[硕士论文]. 郑州: 河南农业大学.
[95]	Zhang J, Wang C, Wang J, Yang Y, Han K, Bakpa E P, Li J, Lyu J, Yu J, Xie J. 2023b. Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper(Capsicum annuum L.). Frontiers in Nutrition,9:1027605.
[96]	Zhang Honglei. Study on fresh preservation of green pepper[M. D. Dissertation]. Shanghai: Shanghai Ocean University. (in Chinese)
	张洪磊. 2013. 青椒的保鲜贮藏研究[硕士论文]. 上海: 上海海洋大学.
[97]	Zhang Shaoping. 2022. Postharvest storage and preservation of green peppers. Beijing: China Agricultural Science and Technology Press. (in Chinese)
	张少平. 2022. 青椒采后贮藏与保鲜. 北京: 中国农业科学技术出版社.
[98]	Zhang Shaoping. 2023. Green peppers cultivation mode and its application in production. Beijing: China Agricultural Science and Technology Press. (in Chinese)
	张少平. 2023. 青椒栽培模式及其在生产上的应用. 北京: 中国农业科学技术出版社.
[99]	Zhang Shaoping, Li Zhou, Lian Dongmei, Yao Yunfa, Ju Yudong, Lai Zhengfeng, Wu Songhai, Lin Bizhen, Hong Jianji. 2023. Research progress in techniques for postharvest preservation of green peppers. Food Science, 44 (13):328-337. (in Chinese)
	张少平, 李洲, 练冬梅, 姚运法, 鞠玉栋, 赖正锋, 吴松海, 林碧珍, 洪建基. 2023. 青椒采后贮藏保鲜研究进展. 食品科学, 44 (13): 328-337.
[100]	Zhang Xiaomin, Li Jupeng, Fu Maorun, Jin Tong, Yang Xiaoying, Han Cong, Chen Qingmin, Yue Fengli. 2018. Effects of the combination of 1-MCP and ClO₂ on shelf life quality of green pepper. Science and Technology of Food Industry. (in Chinese)
	张晓敏, 李具鹏, 傅茂润, 金童, 杨晓颖, 韩聪, 陈庆敏, 岳凤丽. 2018. 1-MCP结合二氧化氯处理对青椒货架期品质的影响. 食品工业科技, 39 (13):275-280.
[101]	Zhang Xinyuan. 2019. Effect of calcium ion on chilling injury of green pepper under low temperature stress[M. D. Dissertation]. Shenyang: Shenyang Agricultural University. (in Chinese)
	张馨媛. 2019. 钙离子对低温胁迫下青椒冷害影响的机理研究[硕士论文]. 沈阳: 沈阳农业大学.
[102]	Zhang Yanmei. 2012. The key technology research on the glucomannan compound coating preservation and atmosphere-controlled storage of two varieties of green pepper[M. D. Dissertation]Chengdu:Sichuan Agricultural University. (in Chinese)
	张艳梅. 2012. 两种鲜食青椒涂膜及气调贮藏关键技术的研究[硕士论文]. 成都:四川农业大学.
[103]	Zhang Yudan. 2017. The effect of acidic functional water compound preservative treatment on pepper[M. D. Dissertation]. Taigu: Shanxi Agricultural University. (in Chinese)
	张誉丹. 2017. 酸性功能水复配保鲜剂处理对青椒保鲜效果的研究[硕士论文]. 太谷: 山西农业大学.
[104]	Zhang Zhenghai, Cao Yacong, Yu Hailong, Wang Lihao, Zhang Baoxi. 2019. Genetic control and metabolite composition of fruit quality in Capsicum. Acta Horticulturae Sinica, 46 (9):1825-1841. (in Chinese) doi: 10.16420/j.issn.0513-353x.2018-0636 URL
	张正海, 曹亚从, 于海龙, 王立浩, 张宝玺. 2019. 辣椒果实主要品质性状遗传和代谢物组成研究进展. 园艺学报, 46 (9):1825-1841. doi: 10.16420/j.issn.0513-353x.2018-0636 URL
[105]	Zhao Qi, Yang Yuzhen, Guo Yunhong, Wang Guoxia, Li Yuhua. 2015. Preservation effects of cortex oil peony extracts on green pepper. Science and Technology of Food Industry, 36 (2):339-342. (in Chinese)
	赵奇, 杨玉珍, 郭运宏, 王国霞, 李玉华. 2015. 油用牡丹丹皮提取液对青椒的保鲜效应. 食品工业科技, 36 (2):339-342.
[106]	Zou Xuexiao, Yang Sha, Zhu Fan, Yuan Fang. 2024. Progress and trends in development of pepper industry:high quality,good taste of fresh pepper. Acta Horticulture Sinica, 51 (1):27-38. (in Chinese)
	邹学校, 杨莎, 朱凡, 远方. 2024. 中国高口感品质鲜食辣椒产业发展与未来趋势. 园艺学报, 51 (1):27-38. doi: 10.16420/j.issn.0513-353x.2023-0352 URL

营养物质 Nutrient	具体描述 Detailed description	含量变化 Content change	变化原因 Cause of varation	参考文献 Reference
可溶性固形物 Soluble solids	能溶于水的糖、酸、维生素及矿物质等各类化合物总称，参与各种酶代谢 Various compounds such as sugars，acids，vitamins and minerals that are soluble in water and participate in the metabolism of various enzymes in the body	先降后升再下降 Decrease-increase- decrease trend	前期下降；中期因淀粉等大分子物质降解而小幅回升；后期降低 Declined in early stage. In the mid-term，there was a slightrebound due to the degradation of macromolecular substances such as starch. Declined in later stages	彭凌等,2009；张正海等,2019
可溶性糖 Soluble sugar	包括果糖和葡萄糖，与可滴定酸共同构成果实特有品质 Including fructose and glucose，as one of the soluble solids，together with titratable acids form，the unique quality of fruit	总体呈下降趋势 Overall declining trend	为维持其生理活动需要消耗糖类物质，导致可溶性糖含量随之降低 To maintain physiological activities，it requires the consumption of carbohydrates，leading to a decrease in soluble sugar content	公颜慧和刘林,2015；张馨媛,2019
营养物质 Nutrient	具体描述 Detailed description	含量变化 Content change	变化原因 Cause of varation	参考文献 Reference
有机酸 Organic acid	主要为草酸，其次为苹果酸和丙二酸，也含有柠檬酸和酒石酸等 Mainly oxalic acid，followed by malic acid and malonic acid，as well as citric acid and tartaric acid etc	总体呈下降趋势 Overall declining trend	草酸作为三羧酸循环和糖酵解等呼吸基质被消耗；光呼吸消耗有机酸参与合成酚类、氨基酸、酯质等 Oxalic acid is consumed as respiratory substrate in the tricarboxylic acid cycle and glycolysis. Photorespiration consumes organic acids to participate in the synthesis of phenols，amino acids，esters，etc	张会丽,2008；Huang al.,2023
糖酸比 Sugar/acid ratio	对果实风味的影响较单一糖和酸含量影响更大 The impact on the flavor of fruit is greater than that of single sugar or acid	先升后降 Increase-decrease trend	淀粉转变为可溶性糖，总酸随之积累；中后期果实中物质消耗或品质劣变，糖酸比也随之下降 Starch was converted into soluble sugars，and total acids accumulated accordingly. In the middle and later stages，fruit material consumption or quality deterioration leads to a decrease in sugar acid ratio	Mckay et al.,2021

营养物质 Nutrient	具体描述 Detailed description	含量变化 Content change	变化原因 Cause of varation	参考文献 Reference
可溶性固形物 Soluble solids	能溶于水的糖、酸、维生素及矿物质等各类化合物总称，参与各种酶代谢 Various compounds such as sugars，acids，vitamins and minerals that are soluble in water and participate in the metabolism of various enzymes in the body	先降后升再下降 Decrease-increase- decrease trend	前期下降；中期因淀粉等大分子物质降解而小幅回升；后期降低 Declined in early stage. In the mid-term，there was a slightrebound due to the degradation of macromolecular substances such as starch. Declined in later stages	彭凌等,2009；张正海等,2019
可溶性糖 Soluble sugar	包括果糖和葡萄糖，与可滴定酸共同构成果实特有品质 Including fructose and glucose，as one of the soluble solids，together with titratable acids form，the unique quality of fruit	总体呈下降趋势 Overall declining trend	为维持其生理活动需要消耗糖类物质，导致可溶性糖含量随之降低 To maintain physiological activities，it requires the consumption of carbohydrates，leading to a decrease in soluble sugar content	公颜慧和刘林,2015；张馨媛,2019
营养物质 Nutrient	具体描述 Detailed description	含量变化 Content change	变化原因 Cause of varation	参考文献 Reference
有机酸 Organic acid	主要为草酸，其次为苹果酸和丙二酸，也含有柠檬酸和酒石酸等 Mainly oxalic acid，followed by malic acid and malonic acid，as well as citric acid and tartaric acid etc	总体呈下降趋势 Overall declining trend	草酸作为三羧酸循环和糖酵解等呼吸基质被消耗；光呼吸消耗有机酸参与合成酚类、氨基酸、酯质等 Oxalic acid is consumed as respiratory substrate in the tricarboxylic acid cycle and glycolysis. Photorespiration consumes organic acids to participate in the synthesis of phenols，amino acids，esters，etc	张会丽,2008；Huang al.,2023
糖酸比 Sugar/acid ratio	对果实风味的影响较单一糖和酸含量影响更大 The impact on the flavor of fruit is greater than that of single sugar or acid	先升后降 Increase-decrease trend	淀粉转变为可溶性糖，总酸随之积累；中后期果实中物质消耗或品质劣变，糖酸比也随之下降 Starch was converted into soluble sugars，and total acids accumulated accordingly. In the middle and later stages，fruit material consumption or quality deterioration leads to a decrease in sugar acid ratio	Mckay et al.,2021

保鲜方法 Preservation method	处理方式 Disposal mode	处理条件 Treatment condition	抑制品质劣变机理 Prevent the mechanism of deterioration	参考文献 Reference
物理保鲜 Physical presservation	低温贮藏 Low temperature storage	7 ~ 12 ℃适宜低温 7-12 ℃ suitable low temperature	降低酶活性，制约有害微生物活动，减缓呼吸和蒸腾作用带来的损耗，降低营养成分消耗和保持较好的外观品质 Reduce the enzymatic activity，restrict the activity of harmful microorganisms，slow down the loss for respiration and transpiration，reduce nutrients consumption，maintain good appearance quality	He et al.,2022；Yadav et al.,2022
	薄膜包装 Film packaging	传统聚合薄膜、可食性薄膜和功能性可降解生物基薄膜 Traditional polymer films，edible films and functional biodegradable bio based films	抑制叶绿素含量下降，延缓衰老，维持维生素C和可溶性蛋白质含量，抑制MDA积累，增强POD、CAT活性，抑制ROS对组织损害 Stop chlorophyl decrease and delay senescence，maintain vitamin C and soluble protein content, inhibit MDA accumulation，enhance POD and CAT activity，inhibit ROS damage to tissues	梁雪,2020；Yadav et al.,2022
	气调贮藏Controlled Atmosphere storage	自发气调和机械气调Spontaneous or mechanical gas regulation	抑制果实呼吸作用及果皮褪绿，维持较高的维生素C、可滴定酸和可溶性固形物，降低MDA积累 Inhibit fruit respiration and peel chlorosis，maintain high level of vitamin C，titratable acids，soluble solids，reduce MDA accumulation	de Jesús Ornelas-Paz et al.,2015；Devgan et al.,2019；Anastasiadi et al.,2022
	辐照保鲜Irradiation preservation	短波紫外线、γ射线、β射线、电子射线或微波等 Short wave ultraviolet radiation，γ radiation，β radiation，electron rays or microwaves etc	保持果实感官品质及硬度，抑制可溶性固形物、维生素C和可溶性蛋白质含量下降，抑制相对电导率和MDA含量上升，减轻果实冷害症状 Maintain the sensory quality and hardness，inhibit the decrease of soluble solids，vitamin C and soluble protein，inhibit the increase of relative conductivity and MDA content，alleviate fruit chilling injury symptoms	Rodoni et al.,2012；宁明岸,2020；Darré et al.,2022
	冰温保鲜 Freezing point	直接冰温以及经冰点调节剂处理后冰温 Direct ice temperature or ice temperature after treatment with freezing point regulators	抑制呼吸作用，使贮藏果实消耗的呼吸底物减少，维持其固有风味与品质，糖、酸及可溶性固形物含量呈缓慢平稳的下降趋势 Inhibit respiration，reduce the consumption of respiratory substrates，maintain inherent flavor and quality，the content of sugar，acid and soluble solids shows a slow and steady declined trend	Chen et al.,2023
物理保鲜 Physical presservation	间歇式升温Intermittent heating	第6、13和21 d分3次从4 ℃升温到20 ℃ Raise the temperature from 4 ℃ to 20 ℃ in three stages on the 6th，13th and 21st day	缓解冷害对相关酶造成不可逆伤害，保证果胶及纤维素物质的正常降解，呼吸强度、糖酸及可溶性固形物含量均呈缓慢平稳下降趋势 Alleviate related enzymes irreversible damage that caused by chilling injury，ensure the normal degradation of pectin and cellulose substances，respiratory intensity and the content of sugar and acid，soluble solid all show a slow and stable declined trend	刘玲等,2014
物理保鲜 Physical presservation	高压静电场 HVEF	60 kV · m^-1高压静电场处理60 min Treat 60 minutes by 60 kV · m^-1 HVEF	抑制乙烯释放、延迟果实采后衰老，腐烂率明显降低 Inhibite ethylene release，delay fruit aging，significantly reduce decay rate	孙贵宝等,2007
保鲜方法 Preservation method	处理方式 Disposal mode	处理条件 Treatment condition	抑制品质劣变机理 Prevent the mechanism of deterioration	参考文献 Reference
	减压贮藏Hypobaric storage	压力设置80 kPa Pressure set for 80 kPa	抑制果实失水以及叶绿素降解，保持果实表面光泽 Inhibite fruit dehydration and chlorophyll degradation，maintain fruit surface gloss	罗晨等,2021
生物保鲜 Biologic presservation	植物精油 Plant essential oil	山苍子精油、丁香精油或蓖麻油 Litsea cubeba essential oil，clove essential oil or castor oil	具有较好的抑菌功效，延缓果实成熟衰老和营养品质损失，从而延长贮藏期 Good antibacterial effect，delay fruit ripening，aging，and loss of nutritional quality，thereby prolong storage period	刘万臣,2008；付红军,2017；Panigrahi et al.,2018
生物保鲜 Biologic presservation	植物浸提液 Plant extract	丁香、大蒜或油用牡丹丹皮 Cloves，garlic or paeonol	降低果实质量损失率和霉变率,延缓果实变软和膜透性的增加，有效抑制果实维生素C、可溶性固形物、可滴定酸的减少趋势 Reduce loss and mold rate，delay the softening and membrane permeability，inhibit the declined trend of vitimin C，soluble solids，titratable acids	赵奇等,2015；刘楠楠和杨静,2018；
	植物生长物质类 Plant growth substance	不同种类多胺、茉莉酸类或水杨酸 Different types of polyamines，jasmonic acids or salicylic acids	抑制果实冷害，延缓维生素C和总酚含量的下降，显著提高PPO、POD、APX和CAT抗氧化酶活力，提高果实抗氧化能力，延缓品质劣变 Inhibit fruit chilling injury，delay the decrease of vitimin C and total phenolic content，significantly improve the activity of antioxidant enzymes such as PPO，POD，APX and CAT，enhance fruit antioxidant capacity，delay quality deterioration	Wang et al.,2018,2019；Patel et al.,2019； Lee et al.,2020；Ma et al.,2020；马明杰,2020；付安珍等,2021
	动物源保鲜 Animal-derived preservatives	壳聚糖、蜂胶、明胶及抗菌肽 Chitosan，propolis，gelatin and antimicrobial peptides	减少果实水分流失，延缓维生素C和糖酸等营养物质的损耗 Reduce the loss of fruit moisture and the nutrients such as vitimin C，sugars and acids	张会丽,2008；Fan et al.,2022
	微生物源保鲜剂Microbial preservatives	微生物菌体或菌体代谢物Microbial cells or metabolites	降低呼吸强度，减少MDA积累，抑制果实后熟及转红 Reduce respiratory intensity，reduce MDA accumulation，inhibit fruit ripening and turning red	Tan et al.,2021
化学保鲜 Chemical presservation	钙处理 Calcium treatment	CaCl₂溶液或CaCl₂ + 钙拮抗剂 CaCl₂ solution or CaCl₂ + calcium antagonist	有效控制失重率和腐烂率，缓解维生素C和糖的消耗，减缓果实成熟与衰老 Effectively control weight loss and decay rate，alleviate the consumption of vitimin C and sugar，slow down the fruit ripening and aging	庞凌云等,2013
	1-甲基环丙烯 1-MCP	1-甲基环丙烯熏蒸24 h 1-Methylcyclopropene fumigation for 24 hours	抑制呼吸作用，缓解可溶性固形物、可滴定酸和维生素C等营养物质降解，延缓果实成熟和转红 Inhibit respiration，alleviate the degradation of soluble solids，titratable acids，vitimin C and other nutrients，delay fruit ripening and turning red	魏雯雯等,2014
	亚氯酸钠和二氧化氯 NaClO₂ and ClO₂	利用亚氯酸钠分解为二氧化氯或直接利用二氧化氯 ClO₂ from decomposing NaClO₂ or direct use	抑制呼吸强度、减少MDA含量积累和果实腐烂，减缓叶绿素降解和类胡萝卜素生成，延缓青椒变红 Inhibit respiratory intensity，reduce MDA accumulation and fruit decay，slow down chlorophyll degradation and carotenoid production，delay the fruit turning red	杜金华等,2006； Wei et al.,2019

保鲜方法 Preservation method	处理方式 Disposal mode	处理条件 Treatment condition	抑制品质劣变机理 Prevent the mechanism of deterioration	参考文献 Reference
物理保鲜 Physical presservation	低温贮藏 Low temperature storage	7 ~ 12 ℃适宜低温 7-12 ℃ suitable low temperature	降低酶活性，制约有害微生物活动，减缓呼吸和蒸腾作用带来的损耗，降低营养成分消耗和保持较好的外观品质 Reduce the enzymatic activity，restrict the activity of harmful microorganisms，slow down the loss for respiration and transpiration，reduce nutrients consumption，maintain good appearance quality	He et al.,2022；Yadav et al.,2022
	薄膜包装 Film packaging	传统聚合薄膜、可食性薄膜和功能性可降解生物基薄膜 Traditional polymer films，edible films and functional biodegradable bio based films	抑制叶绿素含量下降，延缓衰老，维持维生素C和可溶性蛋白质含量，抑制MDA积累，增强POD、CAT活性，抑制ROS对组织损害 Stop chlorophyl decrease and delay senescence，maintain vitamin C and soluble protein content, inhibit MDA accumulation，enhance POD and CAT activity，inhibit ROS damage to tissues	梁雪,2020；Yadav et al.,2022
	气调贮藏Controlled Atmosphere storage	自发气调和机械气调Spontaneous or mechanical gas regulation	抑制果实呼吸作用及果皮褪绿，维持较高的维生素C、可滴定酸和可溶性固形物，降低MDA积累 Inhibit fruit respiration and peel chlorosis，maintain high level of vitamin C，titratable acids，soluble solids，reduce MDA accumulation	de Jesús Ornelas-Paz et al.,2015；Devgan et al.,2019；Anastasiadi et al.,2022
	辐照保鲜Irradiation preservation	短波紫外线、γ射线、β射线、电子射线或微波等 Short wave ultraviolet radiation，γ radiation，β radiation，electron rays or microwaves etc	保持果实感官品质及硬度，抑制可溶性固形物、维生素C和可溶性蛋白质含量下降，抑制相对电导率和MDA含量上升，减轻果实冷害症状 Maintain the sensory quality and hardness，inhibit the decrease of soluble solids，vitamin C and soluble protein，inhibit the increase of relative conductivity and MDA content，alleviate fruit chilling injury symptoms	Rodoni et al.,2012；宁明岸,2020；Darré et al.,2022
	冰温保鲜 Freezing point	直接冰温以及经冰点调节剂处理后冰温 Direct ice temperature or ice temperature after treatment with freezing point regulators	抑制呼吸作用，使贮藏果实消耗的呼吸底物减少，维持其固有风味与品质，糖、酸及可溶性固形物含量呈缓慢平稳的下降趋势 Inhibit respiration，reduce the consumption of respiratory substrates，maintain inherent flavor and quality，the content of sugar，acid and soluble solids shows a slow and steady declined trend	Chen et al.,2023
物理保鲜 Physical presservation	间歇式升温Intermittent heating	第6、13和21 d分3次从4 ℃升温到20 ℃ Raise the temperature from 4 ℃ to 20 ℃ in three stages on the 6th，13th and 21st day	缓解冷害对相关酶造成不可逆伤害，保证果胶及纤维素物质的正常降解，呼吸强度、糖酸及可溶性固形物含量均呈缓慢平稳下降趋势 Alleviate related enzymes irreversible damage that caused by chilling injury，ensure the normal degradation of pectin and cellulose substances，respiratory intensity and the content of sugar and acid，soluble solid all show a slow and stable declined trend	刘玲等,2014
物理保鲜 Physical presservation	高压静电场 HVEF	60 kV · m^-1高压静电场处理60 min Treat 60 minutes by 60 kV · m^-1 HVEF	抑制乙烯释放、延迟果实采后衰老，腐烂率明显降低 Inhibite ethylene release，delay fruit aging，significantly reduce decay rate	孙贵宝等,2007
保鲜方法 Preservation method	处理方式 Disposal mode	处理条件 Treatment condition	抑制品质劣变机理 Prevent the mechanism of deterioration	参考文献 Reference
	减压贮藏Hypobaric storage	压力设置80 kPa Pressure set for 80 kPa	抑制果实失水以及叶绿素降解，保持果实表面光泽 Inhibite fruit dehydration and chlorophyll degradation，maintain fruit surface gloss	罗晨等,2021
生物保鲜 Biologic presservation	植物精油 Plant essential oil	山苍子精油、丁香精油或蓖麻油 Litsea cubeba essential oil，clove essential oil or castor oil	具有较好的抑菌功效，延缓果实成熟衰老和营养品质损失，从而延长贮藏期 Good antibacterial effect，delay fruit ripening，aging，and loss of nutritional quality，thereby prolong storage period	刘万臣,2008；付红军,2017；Panigrahi et al.,2018
生物保鲜 Biologic presservation	植物浸提液 Plant extract	丁香、大蒜或油用牡丹丹皮 Cloves，garlic or paeonol	降低果实质量损失率和霉变率,延缓果实变软和膜透性的增加，有效抑制果实维生素C、可溶性固形物、可滴定酸的减少趋势 Reduce loss and mold rate，delay the softening and membrane permeability，inhibit the declined trend of vitimin C，soluble solids，titratable acids	赵奇等,2015；刘楠楠和杨静,2018；
	植物生长物质类 Plant growth substance	不同种类多胺、茉莉酸类或水杨酸 Different types of polyamines，jasmonic acids or salicylic acids	抑制果实冷害，延缓维生素C和总酚含量的下降，显著提高PPO、POD、APX和CAT抗氧化酶活力，提高果实抗氧化能力，延缓品质劣变 Inhibit fruit chilling injury，delay the decrease of vitimin C and total phenolic content，significantly improve the activity of antioxidant enzymes such as PPO，POD，APX and CAT，enhance fruit antioxidant capacity，delay quality deterioration	Wang et al.,2018,2019；Patel et al.,2019； Lee et al.,2020；Ma et al.,2020；马明杰,2020；付安珍等,2021
	动物源保鲜 Animal-derived preservatives	壳聚糖、蜂胶、明胶及抗菌肽 Chitosan，propolis，gelatin and antimicrobial peptides	减少果实水分流失，延缓维生素C和糖酸等营养物质的损耗 Reduce the loss of fruit moisture and the nutrients such as vitimin C，sugars and acids	张会丽,2008；Fan et al.,2022
	微生物源保鲜剂Microbial preservatives	微生物菌体或菌体代谢物Microbial cells or metabolites	降低呼吸强度，减少MDA积累，抑制果实后熟及转红 Reduce respiratory intensity，reduce MDA accumulation，inhibit fruit ripening and turning red	Tan et al.,2021
化学保鲜 Chemical presservation	钙处理 Calcium treatment	CaCl₂溶液或CaCl₂ + 钙拮抗剂 CaCl₂ solution or CaCl₂ + calcium antagonist	有效控制失重率和腐烂率，缓解维生素C和糖的消耗，减缓果实成熟与衰老 Effectively control weight loss and decay rate，alleviate the consumption of vitimin C and sugar，slow down the fruit ripening and aging	庞凌云等,2013
	1-甲基环丙烯 1-MCP	1-甲基环丙烯熏蒸24 h 1-Methylcyclopropene fumigation for 24 hours	抑制呼吸作用，缓解可溶性固形物、可滴定酸和维生素C等营养物质降解，延缓果实成熟和转红 Inhibit respiration，alleviate the degradation of soluble solids，titratable acids，vitimin C and other nutrients，delay fruit ripening and turning red	魏雯雯等,2014
	亚氯酸钠和二氧化氯 NaClO₂ and ClO₂	利用亚氯酸钠分解为二氧化氯或直接利用二氧化氯 ClO₂ from decomposing NaClO₂ or direct use	抑制呼吸强度、减少MDA含量积累和果实腐烂，减缓叶绿素降解和类胡萝卜素生成，延缓青椒变红 Inhibit respiratory intensity，reduce MDA accumulation and fruit decay，slow down chlorophyll degradation and carotenoid production，delay the fruit turning red	杜金华等,2006； Wei et al.,2019

复配方法 Compound method	复配成分 Compound ingredient	处理条件 Treatment condition	抑制品质劣变机理 Prevent the mechanism of deterioration	参考文献 Reference
同浓度不同植物浸提液复配 Mix different plant extracts of the same concentration	浓度皆为50 g · L^-1的丁香 + 厚朴 + 苦参等量复配 Equal amounts of clove，magnolia officinalis and sophora flavescens with the same concentration of 50 g · L^-1	浸泡2 ~ 3 min、晾干后保鲜袋包装于10 ℃冷库贮藏50 d Store in a fresh-keeping bag at 10 ℃ for 50 days after soaking for 2-3 minutes and air dry	抑菌成分在果实表明形成保护膜，减少外源微生物侵染及机械损伤，使内部形成一个高CO₂和低O₂环境，抑制呼吸 The antibacterial components form a protective film on the fruit，reduce external microbial infection and mechanical damage，creat a inside environment of high CO₂ and low O₂，inhibit respiration	柴梦颖和焦镭， 2012
	浓度皆为50 g · L^-1丁香 +高良姜 + 五味子 + 乌梅等量复配 Equal amounts of clove，galangal，schisandra chinensis and black plum with concentration of 50 g · L^-1	浸泡3 min晾干后保鲜袋包装于10 ℃冷库贮藏40 d Soak for 3 minutes and air dry，then store in a fresh-keeping bag at 10 ℃ for 40 days	降低呼吸作用，延缓维生素C降解，维持低MDA含量，降低腐烂率，延长贮藏期 Reduce respiration，delay vitamin C degradation，maintain low MDA content，reduce decay rate，extend storage period	余东坡,2008
	浓度皆为0.3 g · mL^-1的大蒜和生姜2︰1复配 The ratio is 2︰1 from garlic and ginger with the same concentration of 0.3 g · mL^-1	浸泡5 min后晾干，装入保鲜袋常温贮藏12 d Dry after soaking for 5 minutes，store in a fresh-keeping bag at room temperature for 12 days	有效抑制果实腐烂，减缓维生素C及叶绿素含量的流失，调节生理代谢，保持良好品质 Effectively inhibit fruit decay，slow down the loss of vitamin C and chlorophyll content，regulate physiological metabolism，maintain good quality	刘楠楠和杨静， 2018
1% ~ 2% 度壳聚糖复配涂膜 Composite coating with 1%-2% chitosan	0.5%明胶或1.0%马铃薯淀粉或4.0%丙二醇 0.5% gelatin or 1.0% potato starch or 4.0% propylene glycol	浸泡0.5 ~ 2 min后，于20 ℃泡沫箱贮藏12 d或9 ℃保鲜袋贮藏24 d Soak for 0.5-2 min，then store in foam box at 20 ℃ for 12 d or store in fresh-keeping bag at 9 ℃ for 24 d	保持果实水分，延缓大分子物质和维生素C分解，抑制叶绿素含量降低以及膜脂过氧化产物MDA含量上升，保持POD活性 Maintain fruit moisture，delay the decomposition of macromolecules and vitamin C，inhibit the decline of chlorophyll content，increase MDA content in membrane lipid peroxidation products，maintain POD activity	刘忆冬等,2012；许晅等,2015；刘璐等,2018
	200 mg · kg^-1茶多酚或1.5% ~ 2.0%蒲公英提取物或0.3%肉桂精油 200 mg · kg^-1 tea polyphenol or 1.5%-2.0% dandelion extract or 0.3% cinnamon essential oil	浸泡0.3 ~ 30 min、室温保鲜袋贮藏30 d或25 ℃人工气候箱中贮藏21 d或8 ℃保鲜袋贮藏35 d Soak for 0.3-30 min，then store in preservation bag at room temperature for 30 days or store in artificial climate box at 25 ℃ for 21 days，or store at 8 ℃ in preservation bag for 35 days	降低呼吸强度和失重率，延缓维生素C、可滴定酸和叶绿素含量下降，增强SOD、POD及CAT等活性，减少MDA的积累 Reduce respiratory intensity and weight loss rate，delay the decrease of vitamin C，titratable acid, and chlorophyll content，enhance the activities of SOD，POD and CAT，reduce the accumulation of MDA	刘开华和邢淑婕,2013；Xing et al.,2011
	0.4% KGM + 2.0% CaCl₂+ 1.0%丙三醇 0.4% KGM + 2.0% CaCl₂+ 1.0% glycerol	涂膜自然晾干后，室温20 ~ 25 ℃贮藏20 d Coat and dry naturally，store indoor at 20-25 ℃ for 20 days	失重率明显减少；硬度、叶绿素、可溶性固形物和维生素C含量等增加 The weight loss rate decreases significantly；hardness，chlorophyll，soluble solids and vitamin C contents increase	彭凌等,2009
同浓度不同植物浸提液复配 Mix different plant extracts of the same concentration	5.0%木薯淀粉 + 1.5% CaC1₂ 5.0% cassava starch + 1.5% CaC1₂	浸泡10 min、25 ℃瓦楞纸箱中贮藏25 d Soak for 10 minutes and store in a corrugated cardboard box at 25 ℃ for 25 d	降低呼吸强度，减缓糖降解速率，较好地保持了可溶性固形物等营养物质的含量 Reduce respiratory intensity，slow down sugar degradation，effectively maintain the content of soluble solids and other nutrients	张洪磊,2013
	0.01%陈皮素 + 0.20%海藻酸钠 0.01% Nobiletin + 0.20% sodium alginate	喷淋15 g · kg^-1复配液、保鲜袋包装后9 ℃贮藏48 d Spray 15 g · kg^-1 of compound solution，pack in fresh-keeping bags，store at 9 ℃ for 48 days	很好地保持了果实硬度和维生素C含量，减少MDA的积累，维持POD酶活性 Effectively maintain fruit hardness and vitamin C content，reduce MDA accumulation，maintain POD enzyme activity	陈少华,2017
	700 μg · mL^-1月桂酰精氨酸乙酯盐酸盐 + 100 mg · L^-1尼泊金甲酯钠 700 μg · mL^-1 lauroyl arginineethyl ester hydrochloride + 100 mg · L^-1 methylparaben sodium	浸泡10min、保鲜袋包装后25 ℃贮藏15 d Soak for 10 minutes，pack in fresh-keeping bags，store at 25 ℃ for 15 days	显著提高好果率、降低腐烂指数，减少果实抗坏血酸及叶绿素损失 Significantly increase the yield of good fruits，reduce the decay index，and reduce the loss of ascorbic acid and chlorophyll in fruits	李阳等,2020
复配方法 Compound method	复配成分 Compound ingredient	处理条件 Treatment condition	抑制品质劣变机理 Prevent the mechanism of deterioration	参考文献 Reference
	4.0% 聚乙烯醇 + 0.5%铜纳米粒子 4.0% polyvinyl alcohol + 0.5% copper nanoparticles	浸泡10 min、保鲜袋包装后10 ℃贮藏30 d Soak for 10 minutes，pack in fresh-keeping bags, and store at 10 ℃ for 30 days	显著提高果实中抗氧化剂、总酚和黄酮等含量 Significantly increase the content of antioxidants，total phenols and flavonoids in fruits	Pinedo-Guerrero et al.,2017
6 ~ 8g · L^-1魔芋葡甘聚糖复配涂膜 6-8 g · L^-1konjac glucomannan composite coating	1 g · L^-1单甘脂 + 1 g · L^-1明胶 1 g · L^-1monoglyceride + 1 g · L^-1 gelatin	刷涂后自然晾干、塑料周转筐内室温贮藏14 d Air dry naturally after brushing and coating，store at room temperature in a plastic turnover basket for 14 days	保持果皮亮度，抑制呼吸，减缓叶绿素、维生素C和可溶性蛋白降解，提高SOD和CAT活性，减少MDA含量积累 Maintain fruit peel brightness，inhibit respiration，slow down the degradation of chlorophyll，vitamin C，soluble proteins，improveSOD and CAT activity，reduce MDA accumulation	戴文婧等,2013
	0.2% ~ 0.4%甘油 + 1.0 g · L^-1曲酸 + 0.2 g · L^-1EDTA +（0.1 ~ 0.3）g · L^-1抗坏血酸 0.2%-0.4% glycerol + 1.0 g · L^-1 kojicacid + 0.2 g · L^-1 EDTA +（0.1-0.3） g · L^-1 ascorbic acid	浸泡1min后捞出自然沥干，9 ℃条件贮藏30 d Remove and drain naturally after soaking for 1 minute，store at 9 ℃ for 30 days	减缓维生素C和叶绿素含量的降低，抑制果实后熟和衰老 Slow down the decline of vitamin C and chlorophyll，inhibit fruit ripening and aging	张艳梅,2012
其他复配 Other compound	30 mg · L^-1 ClO₂+ 1 mg · L^-1 1-MCP	包装袋密封后，25 ℃常温贮藏8 d Store at 25 ℃ for 8 days after sealing the package	抑制呼吸，降低腐烂率、失水率和转红率，延缓叶绿素降解，减少TSS、维生素C和还原糖含量的损耗 Inhibit respiration，reduce decay rate，water loss and turning red，delay chlorophyll degradation，reduce the loss of TSS，vitamin C and sugar content	张晓敏等,2018
其他复配 Other compound	1 µL · L^-1 · 1-MCP与 1 g · 袋^-1SO₂复配 1 µL · L^-1 1-MCP combined with 1 g · bag^-1 SO₂	包装袋密封后9 ℃冷库预冷再贮藏20 d Precool and store at 9 ℃ for 20 days after sealing the package	抑制还原糖、维生素C、可滴定酸和叶绿素含量下降；降低果实失重率、腐烂率和乙烯生成速率 Inhibit the decrease in reducing sugar，vitamin C，titratable acid and chlorophyll content, reduce fruit weight loss，decay and ethylene production	冯春婷等,2019
	2.81% NaCl酸性电解水+ 0.30% CaC1₂+ 0.01% SA 2.81% NaCl acidic electrolyzed water + 0.30% CaC1₂ + 0.01% SA	浸泡22 min、冷风风干后保鲜袋包装于14 ℃贮藏30 d Soak for 22 minutes，dry with cold air，pack in a fresh-keeping bag，store at 14 ℃ for 30 days	保持果实硬度，延缓维生素C降解，抑制呼吸速率，SOD和POD等酶活性显著提高 Maintain fruit hardness，delay vitamin C degradation，inhibit respiration rate，significantly increase the activity of SOD，POD etc.	张誉丹,2017

Advances in Research on Membrane Lipid Peroxidation Reaction During the Quality Deterioration Period of Fresh Pepper

RichHTML

PDF

Knowledge

Abstract

Cite this article

share this article

Figures/Tables 3

References 106

Related Articles 15

Recommended Articles

Metrics

Comments

[1]	ZOU Xuexiao, YANG Sha, DAI Xiongze, HU Bowen, XU Hao, ZHU Fan, PEI Songyu, and YUAN Fang. The Rapid Development of China’s Chili Pepper Industry Over the Past 40 Years [J]. Acta Horticulturae Sinica, 2025, 52(1): 247-258.
[2]	LI Yifei, YANG Xiaomiao, WANG Chunping, DUAN Minjie, HUANG Qizhong, HUANG Renzhong, ZHANG Shicai. A New Processing Pepper Cultivar‘Yanjiao 465’ [J]. Acta Horticulturae Sinica, 2024, 51(9): 2223-2224.
[3]	DUAN Minjie, LI Yifei, WANG Chunping, YANG Xiaomiao, HUANG Renzhong, HUANG Qizhong, ZHANG Shicai. Integrated Transcriptomic and Targeted Metabolomic Analysis Reveals Regulation of Carotenoid Accumulation During Pepper Fruit Development [J]. Acta Horticulturae Sinica, 2024, 51(8): 1773-1791.
[4]	SHI Fengyan, WANG Zhidan, ZHANG Xi, WANG Xiuxue, ZOU Chunlei. Research Progress on the Mechanism of Pepper Resistance to Phytophthora Blight [J]. Acta Horticulturae Sinica, 2024, 51(7): 1665-1682.
[5]	ZHANG Ru, CHEN Lingzhi, WANG Lanlan. A New Pepper F₁ Hybrid Cultivar‘Longjiao 13’ [J]. Acta Horticulturae Sinica, 2024, 51(7): 1709-1710.
[6]	GUO Rui, CHEN Gao, ZHAO Huixai, QIAN Yike, LAN Hong, WAN Heping, CHEN Chanyou. A New Purple Pepper Cultivar‘Jiangda Zijiao 1’ [J]. Acta Horticulturae Sinica, 2024, 51(5): 1175-1176.
[7]	FU Wen, ZHU Chenghong, LAN Jiayi, LI Shi, ZHANG Zheng, LIU Feng, DAI Xiongze. Study on the Quality Characteristics of Fresh and Immature Pepper [J]. Acta Horticulturae Sinica, 2024, 51(3): 616-630.
[8]	WU Dan, LIU Jiaxin, ZHUO Linxi, LI Yu, LUO Ying, ZHOU Yong, YANG Youxin, YU Ting. Functional Analysis of CaWRKY39 Under Phytophthora capsici Infection in Pepper [J]. Acta Horticulturae Sinica, 2024, 51(10): 2297-2310.
[9]	LUO Yin, LUO Xirong, WU Shiqi, LI Tangyan, LI Jing, QIU Huarong, QIN Cheng. Karyotype Analysis of Four Cultivars of Peppers Based on Fluorescence in situ Hybridization [J]. Acta Horticulturae Sinica, 2024, 51(10): 2311-2319.
[10]	ZOU Xuexiao, YANG Sha, ZHU Fan, YUAN Fang. Progress and Trends in Development of Pepper Industry: High Quality，Good Taste of Fresh Pepper [J]. Acta Horticulturae Sinica, 2024, 51(1): 27-38.
[11]	LIU Shida, QIU Zelan, LI Xiaogang, ZHONG Jie, ZHU Junzi. Identification and Mechanism Characterization of Antagonistic Actinomyces SD-64 Against Pepper Southern Blight [J]. Acta Horticulturae Sinica, 2024, 51(1): 175-189.
[12]	LIAO Fangfang , HU Mingwen, ZHU Wenchao , SU Dan , BAI Liwei , and CHEN Lin. A New Fresh-eating Type Pepper Cultivar‘Layan 201’ [J]. Acta Horticulturae Sinica, 2023, 50(S1): 67-68.
[13]	YANG Jing , ZHANG Li , ZHAO Xiayun , QU Fei , WEN Linhong , WANG Tianwen , JIANG Fangfang , YANG Jinyan , and LI Zhengli, . A New Pepper Cultivar‘Qianjiao 12’ [J]. Acta Horticulturae Sinica, 2023, 50(S1): 69-70.
[14]	YAN Xi, HE Lei, LAI Wei, LIU Chongzheng, YANG Hong , and JIANG Hong. A New Pepper Cultivar‘Qianla 16’ [J]. Acta Horticulturae Sinica, 2023, 50(S1): 71-72.
[15]	BAI Liwei, ZHU Wenchao, LIAO Fangfang, SU Dan, SONG Lala, ZHANG Jinge, PENG Ze, and HU Mingwen. A New Pepper Cultivar‘Xianjiao 301’ [J]. Acta Horticulturae Sinica, 2023, 50(S1): 73-74.