Abstract Degreening indicates the ripening and senescence process of green pepper fruit, which mainly results from chlorophyll degradation. To date, however, the effect of 1-Methylcyclopropene (1-MCP) alone or in combination with chlorine dioxide (ClO2) on the chlorophyll degradation pathway of green pepper at the molecular level remains scarce. In this study, green peppers were treated with 1 μL L−1 1-MCP, 30 μL L−1 ClO2 alone and 1 μL L−1 1-MCP plus 30 μL L−1 ClO2, respectively and stored at 20 °C for 12 d. The results showed that 1-MCP + ClO2 combination was superior in inhibiting color changes, decreasing the respiration rate, and exhibiting chlorophyll content as compared with 1-MCP or ClO2 alone. Further study on the expression of genes related to chlorophyll degradation pathway revealed that pheophytinase (PPH), pheophorbide a oxygenase (PAO) and red chlorophyll catabolite reductase (RCCR) were suppressed by all treatments. The efficiency of the combined treatment (1-MCP + ClO2) was better than that of 1-MCP or ClO2 alone. While the expression of chlorophyllase (CLH) was not affected by ClO2, but was significant suppressed by 1-MCP and 1-MCP + ClO2. Therefore, our results indicate the different regulatory roles of 1-MCP and ClO2 on the chlorophyll degradation pathway and provide an efficient method to preserve green pepper.

中文翻译：

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1-甲基环丙烯（1-MCP）和二氧化氯（ClO2）处理对青椒果实贮藏过程中叶绿素降解的协同抑制作用

摘要 度数是青椒果实的成熟和衰老过程，主要是叶绿素降解的结果。然而，迄今为止，1-甲基环丙烯 (1-MCP) 单独或与二氧化氯 (ClO2) 组合在分子水平上对青椒叶绿素降解途径的影响仍然很少。在本研究中，青椒分别用 1 μL L-1 1-MCP、30 μL L-1 ClO2 单独处理和 1 μL L-1 1-MCP 加 30 μL L-1 ClO2 处理，并在 20 °C 下储存12 天。结果表明，与单独使用 1-MCP 或 ClO2 相比，1-MCP + ClO2 组合在抑制颜色变化、降低呼吸速率和显示叶绿素含量方面具有优势。对叶绿素降解途径相关基因表达的进一步研究表明，脱镁叶绿素酶（PPH）、所有处理均抑制脱镁叶绿素 a 加氧酶 (PAO) 和红色叶绿素分解代谢物还原酶 (RCCR)。联合处理（1-MCP + ClO2）的效率优于单独处理 1-MCP 或 ClO2。而叶绿素酶（CLH）的表达不受ClO2的影响，但被1-MCP和1-MCP+ClO2显着抑制。因此，我们的结果表明 1-MCP 和 ClO2 对叶绿素降解途径的不同调节作用，并提供了一种有效的保存青椒的方法。