外源茉莉酸甲酯对苹果果实品质的影响  

Effects of Exogenous Methyl Jasmonate on the Quality of Apple

作　　者：杨光凯 武媛丽 高燕[1] 张小军[1] 郝燕燕[1] YANG Guangkai;WU Yuanli;GAO Yan;ZHANG Xiaojun;HAO Yanyan(College of Horticulture,Shanxi Agricultural University,Taigu 030801,China)

机构地区：[1]山西农业大学园艺学院,山西太谷030801

出　　处：《果树资源学报》2021年第5期15-22,共8页Journal of Fruit Resources

基　　金：山西省应用基础研究项目(201701D221187);山西农业大学引进人才科研启动项目(2014YJ01)。

摘　　要：为探究外源茉莉酸甲酯对苹果果实品质的影响,以‘长富2号’苹果果实为试验材料,进行不同浓度MeJA处理,测定分析果实色泽参数a*、色泽参数b*、叶绿素、总糖、总酸、可溶性糖、有机酸、总酚及可溶性蛋白含量的动态变化。结果表明:与对照相比,MeJA处理果实果皮叶绿素含量显著降低,色泽参数a*值增大,b*值减小;果实中总糖、蔗糖、葡萄糖及果糖的含量均高于对照,蔗糖增加最为显著,增量达26.9%;果实中总酚和可溶性蛋白的含量亦高于对照果实,而总酸、苹果酸、酒石酸、草酸和柠檬酸的含量则低于对照。10 mmol/L MeJA处理效果优于5 mmol/L MeJA。表明适宜浓度的外源MeJA处理可有效改善果实色泽,促进糖酸转化以及总酚和蛋白质的积累,提高果实品质。In order to explore the effects of exogenous methyl jasmonate on the quality of apple fruits.In this experiment,the‘Nagafu No.2’apple fruits were used as the test material.The fruits were treated with methyl jasmonate solution at different concentrations,and the changes of fruit color parameters,chlorophyll,total sugars,total acid,soluble sugars,organic acids,total phenols and soluble proteins contents were measured.The results showed that exogenous MeJA could promote the degradation of chlorophyll.Compared with the control,b*values of fruit peel color parameters with MeJA treatment decreased,while a*values increased.The contents of total sugar,sucrose,glucose and fructose were all higher than those in the control group,and sucrose increased by 26.9%.The contents of total phenol and soluble protein in the fruits were higher than those in the control fruits,while the contents of total acid,malic acid,tartaric acid,oxalic acid and citric acid were lower than those in the control fruits.The treatment effect of 10 mmol/L MeJA was better than that of 5 mmol/L MeJA.The results showed that the appropriate concentration of exogenous MeJA treatment could effectively improve fruit color,promote the conversion of sugar and acid,and the accumulation of total phenols and protein,and improve fruit quality.

关 键 词：苹果 茉莉酸甲酯 色泽参数 果实品质 

分 类 号：S661.1[农业科学—果树学]