Hot water treatment (HT) has proved to alleviate chilling injury (CI) in bell pepper and other Solanaceae species, this has been associated with the presence of metabolites such as sugars and polyamines, which protect the plasmatic membrane. However, it is unknown if the phenolic compounds in bell pepper play a role in the CI tolerance induced by the application of a HT. The aim of this study was to identify the specific phenolics associated with induced CI tolerance in bell pepper by HT (53 °C, 1 to 3 min). Fruit treated for 1 min (HT-1 min) exhibited CI tolerance (the lowest symptom development, electrolyte leakage, and vitamin C loss) and was the chosen treatment for further experiments. The phenolic composition was affected by HT-1 min and CI. Phenolics presented a strong correlation with the antioxidant activity. In fruit with CI tolerance, the concentration of seven compounds was increased, being quercetin-O-rhamnoside-O-hexoside and chlorogenic acid the most remarkable. Quercetin-3-O-rhamnoside was accumulated only in fruit with induced tolerance, meanwhile orientin was particularly sensitive to heat and cold exposure. Thus, HT-1 min (53 °C, 1 min) is a useful technology to induce CI tolerance in bell pepper and such tolerance is associated with the phenolic composition that may reduce the prevalence of oxidative stress during the storage under CI conditions. PRACTICAL APPLICATION: Phenolics induced by CI and HT may be useful to detect early stages of heat and chilling injuries in bell pepper and prevent the negative effect of such stresses even before its harvest and during commercial storage. Additionally, the phenolics associated with CI tolerance may be used as markers in breeding programs to create new chilling resistant cultivars.

中文翻译：

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与热水处理对甜椒果实的耐寒性相关的酚类特征

事实证明，热水处理 (HT) 可以减轻甜椒和其他茄科植物的冷害 (CI)，这与糖和多胺等代谢物的存在有关，这些代谢物可以保护质膜。然而，尚不清楚甜椒中的酚类化合物是否在应用 HT 诱导的 CI 耐受性中起作用。本研究的目的是确定与 HT（53 °C，1 至 3 分钟）诱导的甜椒 CI 耐受性相关的特定酚类物质。处理 1 分钟 (HT-1 分钟) 的水果表现出 CI 耐受性（最低的症状发展、电解质泄漏和维生素 C 损失），并且是进一步实验的选择处理。酚类成分受 HT-1 分钟和 CI 的影响。酚类物质与抗氧化活性有很强的相关性。在具有 CI 耐受性的水果中，7种化合物浓度升高，其中槲皮素-O-鼠李糖苷-O-己糖苷和绿原酸最为显着。Quercetin-3-O-rhamnoside 仅在诱导耐受的果实中积累，而东方素对热和冷暴露特别敏感。因此，HT-1 min (53 °C, 1 min) 是一种在甜椒中诱导 CI 耐受性的有用技术，这种耐受性与酚类成分有关，酚类成分可以降低在 CI 条件下储存期间氧化应激的发生率。实际应用：CI 和 HT 诱导的酚类物质可用于检测甜椒早期热和冷损伤，并在收获前和商业储存期间防止此类应激的负面影响。此外，