茉莉酸甲酯处理对鲜切芹菜生理品质的影响  

Effects of Jasmonic Acid Methyl Ester Treatment on the Physiological Quality of Fresh-cut Celery

作　　者：李天[1] 王艳颖[1,2] 张馨跃[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：《食品研究与开发》2014年第9期120-124,共5页Food Research and Development

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

摘　　要：以鲜切芹菜为试材,研究不同浓度外源茉莉酸甲酯MeJA(1、10、50μmol/L)处理对常温下贮藏的鲜切芹菜生理品质的影响。在贮藏过程中分析测定了鲜切芹菜多项生理生化指标。结果表明,叶绿素和VC含量的呈下降趋势,可溶性蛋白、纤维素含量和CAT活性呈现先上升后下降的趋势,失重率随贮藏期的延长逐渐上升。与对照相比,茉莉酸甲酯处理能够减缓鲜切芹菜的叶绿素、纤维素、可溶性蛋白及VC含量的降低,且失重率较低。尤其以低浓度的茉莉酸甲酯处理效果最好,可保持鲜切芹菜较好的生理品质。With fresh-cut celery as test materials, effects of different concentrations of methyl jasmonate treatment on the Physiological quality of fresh-cut celery during room temperature storage were investigated. During the process of storage,we analyzed many physiological and biochemical indexes of fresh cut-fruits celery. The results showed that the contents of chlorophyll and Vitamin c decreased gradually, the contents of soluble protein, cellulose ,and CAT activity of celery after cutting increased during earlier storage and decreased during the later storage, the rate of weight loss increased gradually with extension of storage.Compared with contrast group, Methyl jasmonic acid treatment can slowed the decrease of fresh-cut celery chlorophyll, cellulose and Vitamin c content. Especially low concentration of methyl jasmonic acid treatment can keep better physiological quality of fresh-cut celery.

关 键 词：茉莉酸甲酯 鲜切 芹菜 生理品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]