Abstract
This research is intended to ascertain the impact of low-voltage electrostatic field (LVEF) together with chili pepper leaf essential oil (CLEO) on the storage quality of chili pepper. Four groups of samples were investigated, namely, control (CK), CLEO, LVEF, and CLEO + LVEF. Chili pepper from the CLEO + LVEF group reduced the weight loss and malondialdehyde content but improved the ascorbic acid contents, antioxidant potential, firmness, and color attributes. CLEO and LVEF could maintain the integral structure and stability of the cell wall by suppressing the activities of hydrolases of pectin, cellulose, and hemicellulose. The positive role of CLEO + LVEF on the color quality was explained by the significantly higher chlorophyll content and lower activities of chlorophyllase, pheophytinase, and Mg-dechelatase compared to the CK group. Taken together, all data provide supporting evidence for a synergistic effect of CLEO and LVEF on the enhancement of postharvest traits of chili peppers.
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Claims 7
Claim · model-written summary
Combined CLEO and LVEF reduced pepper weight loss and malondialdehyde content.
CapsicumNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Chili pepper from the CLEO + LVEF group reduced the weight loss and malondialdehyde content”
Claim · model-written summary
Combined CLEO and LVEF improved ascorbic acid contents, antioxidant potential and firmness.
- Treatment
- CLEO + LVEFe1
- Outcome
- ascorbic acid contents, antioxidant potential, firmnesse0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“improved the ascorbic acid contents, antioxidant potential, firmness, and color attributes”
t0“chili pepper”
e1“Chili pepper from the CLEO + LVEF group reduced the weight loss and malondialdehyde content”
Claim · model-written summary
Combined CLEO and LVEF improved pepper color attributes.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“improved the ascorbic acid contents, antioxidant potential, firmness, and color attributes”
t0“chili pepper”
e1“Chili pepper from the CLEO + LVEF group reduced the weight loss and malondialdehyde content”
Claim · model-written summary
CLEO and LVEF maintained cell wall structure and stability by suppressing pectin, cellulose and hemicellulose hydrolases.
- Treatment
- CLEO and LVEFe0
- Gene
- hydrolases of pectin, cellulose, and hemicellulosee0
- Outcome
- integral structure and stability of the cell walle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CLEO and LVEF could maintain the integral structure and stability of the cell wall by suppressing the activities of hydrolases of pectin, cellulose, and hemicellulose”
t0“chili pepper”
Claim · model-written summary
Combined treatment had significantly higher chlorophyll content than control.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“significantly higher chlorophyll content and lower activities of chlorophyllase, pheophytinase, and Mg-dechelatase compared to the CK group”
t0“chili pepper”
e1“Chili pepper from the CLEO + LVEF group reduced the weight loss and malondialdehyde content”
Claim · model-written summary
Combined treatment lowered chlorophyllase, pheophytinase and Mg-dechelatase activities versus control.
- Treatment
- CLEO + LVEFe1
- Outcome
- activities of chlorophyllase, pheophytinase, and Mg-dechelatasee0
- Direction
- lowere0
- Comparator
- CK groupe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“significantly higher chlorophyll content and lower activities of chlorophyllase, pheophytinase, and Mg-dechelatase compared to the CK group”
t0“chili pepper”
e1“Chili pepper from the CLEO + LVEF group reduced the weight loss and malondialdehyde content”
Claim · model-written summary
Combined CLEO and LVEF synergistically enhanced pepper postharvest traits.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“synergistic effect of CLEO and LVEF on the enhancement of postharvest traits of chili peppers”
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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.