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Literature summary for 1.3.7.12 extracted from

  • Wei, F.; Fu, M.; Li, J.; Yang, X.; Chen, Q.; Tian, S.
    Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways (2019), Postharvest Biol. Technol., 156, 110939 .
No PubMed abstract available
Search for more literature for 1.3.7.12

Localization

Localization Comment Organism GeneOntology No. Textmining
chloroplast
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 Capsicum annuum 9507
-

Organism

Organism UniProt Comment Textmining
Capsicum annuum V5K6J8 cv. Lafeng No. 1
-

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
 Capsicum annuum
-
leaf
-
 Capsicum annuum
-

Synonyms

Synonyms Comment Organism
CaRCCR
-
 Capsicum annuum
RCCR
-
 Capsicum annuum

Expression

Organism Comment Expression
Capsicum annuum enzyme expression is inhibited by chlorine dioxide down

General Information

General Information Comment Organism
malfunction chlorine dioxide (ClO2) , a class A1 safe disinfectant with strong bactericidal capacities used to preserve the quality of vegetables and fruits, delays reddening by suppressing the expression of certain genes associated with chlorophyll breakdown and carotenoid synthesis in harvested green peppers. The mechanism involves delayed degradation of chlorophyll and significantly reduced synthesis of capsanthin and beta-carotene. Additionally, the transcript levels of pheophytin pheophorbide hydrolase (PPH), pheophorbide a oxygenase (PAO), and red chlorophyll catabolite reductase (RCCR) genes, associated with chlorophyll breakdown, are inhibited by ClO2 treatment, and the relative expression of phytoene synthase (Psy), lycopene beta-cyclase enzyme (Lcyb), apsanthin/capsorubin synthase (Ccs), and beta-carotene hydroxygenase enzyme (Crtz) genes, associated with carotenoid synthesis, are suppressed Capsicum annuum