茉莉酸甲酯处理对鲜切芹菜贮藏品质的影响  

Effects of Methyl Jasmonate Treatment on Storage Quality of Fresh-cut Celery

作　　者：张馨跃[1] 王艳颖[1,2] 李天[1] 仲天宝[1] 胡文忠[1,2] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600 [2]生物化学工程国家民委-教育部重点实验室,辽宁大连116600

出　　处：《保鲜与加工》2013年第5期24-28,共5页Storage and Process

基　　金：国家自然科学基金项目(30972038/C110601);大连民族学院"太阳鸟"学生科研项目资助项目

摘　　要：研究不同浓度的茉莉酸甲酯(1、10、50μmol/L)处理对鲜切芹菜常温(20℃)下贮藏4 d期间的生理及品质的影响。结果表明,与对照相比,茉莉酸甲酯处理可以抑制多酚氧化酶(PPO)和过氧化物酶(POD)活性以及多酚、叶绿素含量的下降,延缓失重率的上升和还原糖、丙二醛(MDA)含量的增加速率,有效地保持鲜切芹菜的贮藏品质,延缓衰老进程,尤其以1μmol/L浓度的茉莉酸甲酯处理的鲜切芹菜贮藏保鲜效果最好。Effects of different concentrations of methyl jasmonate （1, 10, 50 μmol/L） treatment on storage quality of fresh-cut celery were investigated during normal temperature （20 ℃） in four days. The results showed that, compared with the control group, methyl jasmonate treatment could inhibit decline of the activities of polyphenol oxidase（PPO） and peroxidase （POD）, and polyphenols and chlorophyll contents, delay the increase of weight loss rate, and reducing sugar and malondialdehyde （MDA） contents, effectively maintain storage quality of fresh-cut celery, and delay the aging process. Especially the fresh-cut celery treated with 1 μmol/L methyl jasmonate had the best storage effect during the normal temperature storage.

关 键 词：鲜切 芹菜 茉莉酸甲酯 贮藏品质 

分 类 号：S636.3[农业科学—蔬菜学]