The effect of magnetic field (MF) on the postharvest quality and energy metabolism of green chili was investigated. An MF of 4 mT intensity was applied during the refrigeration of green chili pepper. Conventional refrigeration (CR) was used as a control, and the chili pepper fruit was stored at 10 °C and sampled at 1, 5, 10, 20, and 30 d after harvest. The results showed that MF inhibited the senescence of chili pepper and quality deterioration, as evidenced by higher water content, vitamin C (VC) and flesh firmness as well as lower weight loss and decay incidence. The decrease of hue angle values and the chlorophyll content were remarkably depressed by MF treatment, indicating an efficient delay in the yellowing of chili pepper. In terms of metabolism, MF sustained high adenosine triphosphate (ATP) content, energy charge (EC), and activities of key enzymes engaged in energy metabolism (H-ATPase, Ca-ATPase, succinate dehydrogenase, and cytochrome C oxidase). Additionally, there was an increase in the concentration of major energy metabolites, including citric-acid, isocitric-acid, D-Glucose-6-phosphate, and D-Fructose-6-phosphate. These results suggested that MF may be used as a promising strategy for preventing the decay of postharvest green chilies and prolonging their shelf life.

中文翻译：

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应用磁场调节青辣椒贮藏期间能量代谢稳态延缓品质变化

研究了磁场（MF）对青辣椒采后品质和能量代谢的影响。在青辣椒冷藏过程中应用了 4 mT 强度的 MF。以常规冷藏（CR）作为对照，将辣椒果实在10℃下储存，并在采收后1、5、10、20和30 d取样。结果表明，MF 抑制了辣椒的衰老和品质恶化，表现为较高的水分含量、维生素 C (VC) 和果肉硬度，以及较低的失重和腐烂发生率。 MF处理显着抑制了色调角值和叶绿素含量的下降，表明有效延迟了辣椒的黄化。在代谢方面，MF维持较高的三磷酸腺苷（ATP）含量、能量电荷（EC）和参与能量代谢的关键酶（H-ATP酶、Ca-ATP酶、琥珀酸脱氢酶和细胞色素C氧化酶）的活性。此外，主要能量代谢物的浓度有所增加，包括柠檬酸、异柠檬酸、D-葡萄糖-6-磷酸和D-果糖-6-磷酸。这些结果表明，MF 可以作为防止采后青辣椒腐烂并延长其保质期的一种有前途的策略。