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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 197 - 197 (1page)
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Paprika is (Capsicum annum L.) susceptible to chilling injury (CI) when continuously exposed to cold temperatures. We previously showed that 20% and 30% CO₂ pretreatment for 3 hours can maintain the postharvest quality and reduce CI in paprika stored at 4°C for 14 days (cold storage) followed by 2 days at 20°C (14 + 2, retailor condition). Transcriptomic analysis revealed that stress related genes were upregulated in CO₂ treated fruits prior to the cold storage. DREB1A and DREB2A that play key role in freezing tolerance and dehydration tolerance were upregulated throughout the cold storage and at 20°C in the CO₂ treated fruits. Additionally, abscisic acid (ABA) levels were consistently higher in the CO₂ treated fruits throughout the cold ... 전체 초록 보기
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