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Literature summary for 1.3.7.12 extracted from

  • Du, Y.; Jin, T.; Zhao, H.; Han, C.; Sun, F.; Chen, Q.; Yue, F.; Luo, Z.; Fu, M.
    Synergistic inhibitory effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) treatment on chlorophyll degradation of green pepper fruit during storage (2021), Postharvest Biol. Technol., 171, 111363 .
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Cloned(Commentary)

Cloned (Comment) Organism
gene RCCR, quantitative RT-PCR enzyme expression analysis Capsicum annuum

Localization

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

Organism UniProt Comment Textmining
Capsicum annuum V5K6J8 cultivar Dangjo
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Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
 Capsicum annuum
-

Synonyms

Synonyms Comment Organism
CaRCCR
-
 Capsicum annuum
RCCR
-
 Capsicum annuum

Expression

Organism Comment Expression
Capsicum annuum 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. Green peppers treated with 1-MCP, ClO2 alone, and 1-MCP plus ClO2, respectively and stored at 20°C for 12 days, show that the 1-MCP + ClO2 combination is superior in inhibiting color changes, decreasing the respiration rate, and exhibiting chlorophyll content as compared with 1-MCP or ClO2 alone. Phenotype, overview. Methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) both inhibit the RCCR enzyme expression in green pepper. Synergistic inhibitory effect of 1-MCP and ClO2 treatment on chlorophyll degradation of green pepper fruit during storage, pheophytinase (PPH), pheophorbide a oxygenase (PAO), and red chlorophyll catabolite reductase (RCCR) are suppressed by all treatments. ClO2 treatment dramatically downregulates the mRNA levels of CaRCCR at 3 and 6 d, overview down

General Information

General Information Comment Organism
malfunction methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) both inhibit the enzyme expression in green pepper. Synergistic inhibitory effect of 1-MCP and ClO2 treatment on chlorophyll degradation of green pepper fruit during storage, pheophytinase (PPH), pheophorbide a oxygenase (PAO), and red chlorophyll catabolite reductase (RCCR) are suppressed by all treatments , overview Capsicum annuum
metabolism enzyme RCCR is involved in the chlorophyll breakdown pathway Capsicum annuum