Thymol maintains peppers quality by regulating antioxidant capacity, cell wall metabolism and membrane lipid metabolism
This study investigates the effect of 100 mg L−1 thymol treatment on the quality of post-harvest peppers stored at 10 °C. The results showed that thymol treatment significantly reduced decay rate, reactive oxygen species (ROS) accumulation, and saturated fatty acid levels in peppers. Moreover, unsat...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010265 |
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| author | Xue Li Xiaogang Wang Jianye Chen Donglan Luo Sen Cao Liangjie Ba |
| author_facet | Xue Li Xiaogang Wang Jianye Chen Donglan Luo Sen Cao Liangjie Ba |
| author_sort | Xue Li |
| collection | DOAJ |
| description | This study investigates the effect of 100 mg L−1 thymol treatment on the quality of post-harvest peppers stored at 10 °C. The results showed that thymol treatment significantly reduced decay rate, reactive oxygen species (ROS) accumulation, and saturated fatty acid levels in peppers. Moreover, unsaturated fatty acids, non-enzymatic antioxidants, and antioxidant enzyme levels increased after treatment. For example, catalase (CAT) activity rose by 1.29-fold at 18 d, while ascorbic acid (AsA) content increased by 3.38-fold at 36 d. Additionally, thymol application inhibited the hydrolysis of pepper cell wall components and decreased the activities of enzymes related to cell wall and membrane lipid metabolism. Specifically, cellulase and lipase treatments showed reductions of 26 % and 1.73-fold compared to control (CK) at 36 d; protopectin (PP) also exhibited a 1.2-fold increase relative to CK. In conclusion, thymol can maintain antioxidant activity under post-harvest conditions while slowing cell wall and lipid metabolism processes. |
| format | Article |
| id | doaj-art-8b6bb541110d495cad689e139d329633 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-8b6bb541110d495cad689e139d3296332025-02-12T05:32:10ZengElsevierFood Chemistry: X2590-15752025-01-0125102138Thymol maintains peppers quality by regulating antioxidant capacity, cell wall metabolism and membrane lipid metabolismXue Li0Xiaogang Wang1Jianye Chen2Donglan Luo3Sen Cao4Liangjie Ba5Guiyang University, Guiyang 550005, ChinaGuiyang University, Guiyang 550005, ChinaState Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou, ChinaGuiyang University, Guiyang 550005, ChinaGuiyang University, Guiyang 550005, ChinaGuiyang University, Guiyang 550005, China; Corresponding author.This study investigates the effect of 100 mg L−1 thymol treatment on the quality of post-harvest peppers stored at 10 °C. The results showed that thymol treatment significantly reduced decay rate, reactive oxygen species (ROS) accumulation, and saturated fatty acid levels in peppers. Moreover, unsaturated fatty acids, non-enzymatic antioxidants, and antioxidant enzyme levels increased after treatment. For example, catalase (CAT) activity rose by 1.29-fold at 18 d, while ascorbic acid (AsA) content increased by 3.38-fold at 36 d. Additionally, thymol application inhibited the hydrolysis of pepper cell wall components and decreased the activities of enzymes related to cell wall and membrane lipid metabolism. Specifically, cellulase and lipase treatments showed reductions of 26 % and 1.73-fold compared to control (CK) at 36 d; protopectin (PP) also exhibited a 1.2-fold increase relative to CK. In conclusion, thymol can maintain antioxidant activity under post-harvest conditions while slowing cell wall and lipid metabolism processes.http://www.sciencedirect.com/science/article/pii/S2590157524010265Antioxidant systemCell membraneCell wall componentsPostharvestStorage |
| spellingShingle | Xue Li Xiaogang Wang Jianye Chen Donglan Luo Sen Cao Liangjie Ba Thymol maintains peppers quality by regulating antioxidant capacity, cell wall metabolism and membrane lipid metabolism Food Chemistry: X Antioxidant system Cell membrane Cell wall components Postharvest Storage |
| title | Thymol maintains peppers quality by regulating antioxidant capacity, cell wall metabolism and membrane lipid metabolism |
| title_full | Thymol maintains peppers quality by regulating antioxidant capacity, cell wall metabolism and membrane lipid metabolism |
| title_fullStr | Thymol maintains peppers quality by regulating antioxidant capacity, cell wall metabolism and membrane lipid metabolism |
| title_full_unstemmed | Thymol maintains peppers quality by regulating antioxidant capacity, cell wall metabolism and membrane lipid metabolism |
| title_short | Thymol maintains peppers quality by regulating antioxidant capacity, cell wall metabolism and membrane lipid metabolism |
| title_sort | thymol maintains peppers quality by regulating antioxidant capacity cell wall metabolism and membrane lipid metabolism |
| topic | Antioxidant system Cell membrane Cell wall components Postharvest Storage |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010265 |
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