Effects of UV-B Radiation on Main Fruit Quality of Capsicum annuum at Different Developmental Stages

doi:10.7668/hbnxb.20193870

Abstract

Abstract:

In order to investigate the physiological stress response mechanism of pepper fruits to UV-B radiation and further elaborate the mechanism of fruit quality deterioration in vegetables in high UV-B radiation areas,the young fruits,green fruits and red fruits of UV-sensitive variety Huamei 105 and UV-resistant variety Ledu long pepper were selected as test materials. The effects of different UV-B radiation duration (dose)of 0 (CK),2,4 and 6 h on fruit growth and development,prototype protection and nutrient quality related substances content were studied. The results showed that with the extension of radiation time,the single fruit weight and transverse diameter of Huamei 105 decreased significantly at the green and red fruit stages,which inhibited the fruit growth. The contents of protective substances Vc and total phenol in fruits of the two varieties at each growth stage increased gradually as the extension of treatment time,while the contents of soluble protein decreased gradually. The contents of Vc and total phenol significantly increased after 6 h,and the contents of soluble protein decreased the most. The contents of Vc,total phenol and soluble protein of Huamei 105 changed greater than those of Ledu long pepper. With the extension of radiation time,the content of soluble sugar showed a trend of first increasing and then decreasing,while the content of cellulose showed a trend of first decreasing and then increasing. In conclusion,UV-B had little effect on the indexes in the young fruit stage of the two varieties. High-dose UV-B could significantly inhibit the growth of the UV-sensitive varieties at the green and red fruit stages,and significantly increase the contents of Vc,total phenol,cellulose and other substances in the two varieties,and significantly reduce the contents of soluble protein and soluble sugar. However,low dose UV-B could significantly increase the soluble sugar content,and the increase or decrease amplitude was higher in UV-sensitive varieties than in UV-resistant varieties. Therefore,lower than 1/4 lethal dose of UV-B can promote fruit quality,and higher than 1/2 lethal dose of UV-B can make pepper fruit quality start to deteriorate.

Key words: Pepper fruit, UV-B radiation, Different growth periods, Quality of fruit

CHEN Yan, ZHANG Wenjuan, DENG Changrong, HOU Quangang, LIU Min, SHAO Dengkui. Effects of UV-B Radiation on Main Fruit Quality of Capsicum annuum at Different Developmental Stages[J]. Acta Agriculturae Boreali-Sinica, 2023, 38(S1): 180-187. doi: 10.7668/hbnxb.20193870.

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Figures/Tables 8

Tab.1 Test design scheme

处理Treament	描述Description
CK(对照)	自然光不进行UV-B照射
T1	致死剂量的1/6(60/85 μW/cm²、2 h/d)
T2	致死剂量的1/4(60/85 μW/cm²、4 h/d)
T3	致死剂量的1/2(60/85 μW/cm²、6 h/d)

Fig.1 Effect of UV-B irradiation on average fruit weight of pepper fruit Note:a, b, c and d indicated significant differences among different treatments at the same fruit development stage of the same variety at the level of 0.05.

Fig.2 Effects of UV-B radiation on longitudinal and transverse diameter of pepper fruit

Fig.3 Effect of UV-B radiation on ascorbic acid content in pepper fruit

Fig.4 Effect of UV-B radiation on total phenolic content of pepper fruit

Fig.5 Effect of UV-B radiation on soluble protein content of pepper fruit

Fig.6 Effect of UV-B radiation on soluble sugar content of pepper fruit

Fig.7 Effect of UV-B radiation on cellulose content of pepper fruit

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