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Article

Jasmonic acid and ERF family genes are involved in chilling sensitivity and seed browning of pepper fruit after harvest.

Scientific reports - 21 Oct 2020

Lee Jeong Gu, Yi Gibum, Seo Jieun, Kang Byoung-Cheorl, Choi Jeong Hee, Lee Eun Jin

Abstract excerpt

Pepper (Capsicum annuum L.) fruit is sensitive to temperatures below 10 °C, which severely diminish fruit quality during cold chain distribution. Seed browning was a major chilling symptom in 36 genotypes of C. annuum fruit screened after storage at 2 °C for 3 weeks. Among them, pepper fruits of chilling-insensitive 'UZB-GJG-1999-51' and -sensitive 'C00562' were treated at 2 °C for 0 or 24 h, respectively....

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Source

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Identifiers

PMID: 33087820
DOI: 10.1038/s41598-020-75055-z
PMCID: PMC7577993

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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