Effects Of Konjac Glucomannan Coating On Fresh-keeping Of Ox Horn Pepper And Its Mechanism

The ox horn pepper fruitswere treated with different concentrations of konjacglucomannan(3,6,9g/L) at room temperature (20±3℃) respectively. The feasibility of KGMcoating on fresh-keeping of ox horn pepper fruits was discussed through analysis of somequality index, including appearance qualities, nutrient qualities, respiration rate and content ofthe chlorophyll. At the same time, the optimized concentration of KGM was determined. Onthe basis, the activities of SOD,CAT,POD, PPO and the content of MDA were measuredrespectively in order to explore its mechanism, which provide the technical support andtheoretical basis for short-term preservation of ox horn pepper fruit. The results showed that1. Konjac glucomannan coating had good effect on maintain the appearance quality,decrease the loss of the nutrient quality, inhibit the respiration rate and decline thedegradation of the chlorophyll.6g/L concentration of konjac glucomannan had the besteffect.2.6g/L concentration of konjac glucomannan was able to enhance the activities of SODand CAT, reduce the MDA content, which were associated with reducing the degree ofmembrane lipid peroxidation and the damage of cell membrane system to delay thesenescence of ox horn pepper.3.6g/L concentration of konjac glucomannan could inhibit the activities of POD andPPO, which minimized the chance of browning of fruits and slowed down the senescence ofox horn pepper.