The low oxygen environment in the cavity maintains the color and resistance of fresh-cut peppers
Turning red in color is an important sign of pepper aging.We tested the composition of the gas inside the pepper cavity and simulated the gas composition to preserve fresh-cut(FC)pepper.There were clear relationships between the O2 concentrations and the process of pepper color change during storage.In this study,FC peppers were subjected to the same environment as the gas in the cavity,and a set of indicators in response to O2 were examined.It hindered the change in color.The resistance-related genes expression level and the activity of defense enzymes increased.Fatty acid and jasmonic acid(JA)content decreased.In FC peppers,low O2 inhibited the color change of peppers,slowed down the degradation of chlorophyll,and maintained well texture characteristics and resistance.This study's goal was to determine the connection between O2 concentration,color transformation and fruit quality.
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