茉莉酸甲酯对苹果果实着色的影响  

Effect of Methyl Jasmonate on Coloring of Apple

作　　者：许建锋[1] 张玉星[1] 张江红[1] 石海燕[1] 张殿生[1] 

机构地区：[1]河北农业大学园艺学院河北省梨工程技术研究中心,河北保定071001

出　　处：《中国农学通报》2011年第10期271-274,共4页Chinese Agricultural Science Bulletin

基　　金：科技部科技支撑项目"主要果树高效标准化技术研究"(2008BAD92B08)

摘　　要：为揭示茉莉酸甲酯对苹果果实着色的效果,采用喷施和采后浸果2种处理方法,对‘新红星’和‘红富士’苹果的果实色素含量进行测定分析。结果表明:茉莉酸甲酯处理促进苹果果皮中叶绿素a、叶绿素b和叶绿素总量的降解,并且对叶绿素a、叶绿素b和叶绿素总量的影响趋势基本一致。茉莉酸甲酯处理可促进苹果果皮中类胡萝卜素和花青苷的合成,并改变类胡萝卜素和花青苷的成份。Content of pigments of apple fruits of＇Starkrimson＇and＇Red fuji＇were measured after spraying or dipping treatment with methyl jasmonate,aiming to reveal the effect of methyl jasmonate on coloring of apples.The results showed that decomposition of chlorophyll a,chlorophyll b,and total chlorophyll in the peel of apple fruits were promoted,and the changes of chlorophyll a,chlorophyll b correlated with changes of total chlorophyll content.methyl jasmonate improved the synthesis of carotenoid and anthocyanin,and changed the content and composition of carotenoid and anthocyanin.

关 键 词：茉莉酸甲酯 苹果 色素 着色 

分 类 号：S663.1[农业科学—果树学]