茉莉酸甲酯结合低温预贮对李果实采后贮藏品质的影响  

Effect of Methyl Jasmonate Treatment Combined with Low Temperature Conditioning on the Storage Quality of Plum Fruit

作　　者：巴良杰 曹森[1] 吉宁[1] 马超[1] 王瑞[1] 罗冬兰 BA Liangjie;CAO Sen;JI Ning;MA Chao;WANG Rui;LUO Donglan(Guiyang University,Guiyang 550005)

机构地区：[1]贵阳学院,贵阳550005

出　　处：《食品工业》2021年第4期249-253,共5页The Food Industry

基　　金：贵阳市科技计划项目【筑科合同[2020]37-1号】;贵阳学院科研资金资助【GYUKY-[2021]】。

摘　　要：探究茉莉酸甲酯结合低温预贮对李果实采后贮藏保鲜效果的影响。以李果实为试验材料,研究茉莉酸甲酯(1μmol/L熏蒸处理)结合低温预贮(先10℃2 d,然后0℃贮藏)对李果实在贮藏期冷害指数、褐变指数、丙二醛含量、相对电导率、可溶性固性物、VC含量,以及超氧化物歧化酶、过氧化物酶和过氧化氢酶的活性,超氧阴离子产生速率和过氧化氢含量指标的影响。结果显示:茉莉酸甲酯结合低温预贮处理能够有效降低李果实冷藏期冷害指数和褐变指数,抑制果实丙二醛含量和相对电导率的增加,保持较高的可溶性固性物和VC含量,提高超氧化物歧化酶、过氧化物酶和过氧化氢酶的活性,并降低超氧阴离子产生速率和过氧化氢含量。以上结果表明:茉莉酸甲酯结合低温预贮可以降低李果实在贮藏期间冷害的发生,保持贮藏品质,为李果实采后保鲜技术提供理论依据。The effect of methyl jasmonate combined with low temperature conditioning on plum during postharvest storage was investigated. In this experiment, plum was fumigated with 1 μmol/L methyl jasmonate, and then taken out and dispeled before being stored at 10 ℃ for 2 days and then transferred to storage at 0 ℃. To reveal the mechanism, the chilling injury index, brown index, malondialdehyde content, relative conductivity, total soluble solids content, VC content, superoxide dismutase, peroxidase, catalase, the production rate of O2-· and H2O2 content were measured. The results showed that methyl jasmonate combined with low temperature could effectively inhibit chilling injury index and brown index, delay the increase of malondialdehyde content and relative conductivity, and maintain total soluble solids and VC content. The activities of superoxide dismutase, peroxidase and catalase were significantly provided. The levels of superoxide radicals production rate and hydrogen peroxide content were reduced. These results indicated that methyl jasmonate combined with low temperature could reduce the chilling injury, maintain the storage quality and delay plum fruit senescence.

关 键 词：李果实 茉莉酸甲酯 低温预贮 冷害 贮藏 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]