不同浓度茉莉酸甲酯处理对“金冠”苹果保鲜效果的影响  

Effects of different concentrations of methyl jasmonate treatment on preservation of“Jinguan”apple fruit

作　　者：唐伟杰 张潆支 张良 吕静祎 孙明宇 葛永红 陈敬鑫 TANG Weijie;ZAHNG Yingzhi;ZHANG Liang;LYU Jingyi;SUN Mingyu;GE Yonghong;CHEN Jingxin(College of Food Science and Technology,Bohai University,Jinzhou121013,China;Jinzhou Inspection and TestingCertification Center,Jinzhou121013,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013 [2]锦州市检验检测认证中心,辽宁锦州121013

出　　处：《包装与食品机械》2024年第1期12-18,共7页Packaging and Food Machinery

基　　金：国家自然科学基金青年科学基金项目(31501537);辽宁省自然科学基金计划项目(2022-MS-367);辽宁省教育厅科学研究经费项目(LJ2020012)。

摘　　要：以“金冠”苹果果实为试验对象,研究10,100,1500µmol/L的茉莉酸甲酯处理对其在常温(20±2)℃贮藏期间保鲜效果的影响。结果表明:在第21 d,1500µmol/L MeJA处理组的呼吸速率和乙烯释放速率高峰分别是对照组的1.07,1.05倍,而10µmol/L MeJA处理组分别比对照组低26%和24%。在第35 d,1500µmol/L MeJA处理组的硬度、可滴定酸和总酚含量分别比对照组低5%,10%和9%,而10µmol/L MeJA处理组分别是100µmol/L MeJA处理组的1.05,1.07,1.04倍。在第35 d,10µmol/L MeJA处理组的丙二醛含量及O2-·产生速率比对照组分别低14%和12%,都比100µmol/L MeJA处理组低5%,而1500µmol/L MeJA处理组分别是对照组的1.06,1.16倍。10µmol/L MeJA处理的保鲜效果更佳,1500µmol/L MeJA处理则有相反效果,加速果实的成熟与衰老。研究为苹果保鲜新技术的开发提供参考。The effect of methyl jasmonate treatment with 10,100 and 1500μmol/L on the preservation effect of“Jinguan”apple fruit during storage at room temperature(20±2)℃was studied.The results show that:at the 21th day,the peak of respiration rate and ethylene release rate in the 1500μmol/L MeJA treatment group is 1.07 times and 1.05 times of the control group,respectively,whereas the levels in the 10μmol/L MeJA group were 26%and 24%lower than those in the control group,respectively.On the 35th day,the hardness,titrable acid and total phenol contents of 1500μmol/L MeJA treatment group were 5%,10%and 9%lower than those of the control group,respectively,while those of 10μmol/L MeJA treatment group were 1.05 times,1.07 times and 1.04 times of that of 100μmol/L MeJA treatment group,respectively.On the 35th day,MDA content and O2-·production rate in 10μmol/L MeJA treatment group were 14%and 12%lower than those in the control group,respectively.They were both 5%lower than those in 100μmol/L MeJA treatment group,and 1.06 and 1.16 times higher than those in 1500μmol/L MeJA treatment group.10μmol/L MeJA treatment had better preservation effect,while 1500μmol/L MeJA treatment had the opposite effect,accelerating fruit ripening and senility.The study provides reference for the development of new preservation technology for apples.

关 键 词：苹果 茉莉酸甲酯 保鲜 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]