Antioxidant enzymatic changes in bell pepper fruit associated with chilling injury tolerance induced by hot water

Green bell pepper is highly susceptible to low temperature. The activation of the enzymatic antioxidant system plays a determining role in tolerance to chilling injury (CI). Immersion in hot water for short time previous to storage at low temperature induces tolerance to this disorder. However, there is a lack of information about the induction of chilling tolerance in bell pepper by hot water and its relationship with the enzymatic antioxidant system. We evaluated the effect of three immersion times (T, 1‐, 2‐, 3‐min) in hot water (HW, 53°C) on the reduction of CI in bell pepper and its relationship with the enzymatic antioxidant system during storage at 5°C and 21°C. The use of hot water for 1‐, 2‐ or 3‐min reduced the decay and CI indexes, maintained quality parameters, ascorbic acid, and total phenolics content. The storage at 5°C by itself activated the enzymatic antioxidant system. The use of HWT 1‐, 2‐, and 3‐min helped to increase this effect, especially by HWT2. Practical applications The application of a treatment with hot water for short times in fruit sensitive to chilling injury is undoubtedly a viable alternative to increase their tolerance and commercialization. In this study, the application of a hot water treatment for 1‐, 2‐ or 3‐min in bell pepper reduced the deterioration and susceptibility to chilling injury and stimulated the enzymatic antioxidant system. In this sense, agricultural producers can take advantage of this treatment to prolong the storage period of the fruit maintaining its quality and improving its commercialization. The Bell pepper were inmersed in HWT at 53°C for 1‐, 2‐ or 3‐min and stored at 5°C plus 7 days at 21°C. The use of hot water for 1‐, 2‐ or 3‐min reduced the decay and chilling injury indexes, maintained quality parameters, ascorbic acid, and total phenolics content. The storage at 5°C by itself activated the enzymatic antioxidant system. The use of HWT 1‐, 2‐, and 3‐min helped to increase this effect, especially by HWT2.