Advances in Research on Membrane Lipid Peroxidation Reaction During the Quality Deterioration Period of Fresh Pepper
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.
NETL
NSTL
万方数据
