外源MeJA对温室越冬辣椒果实成熟及品质的影响  

Effects of exogenous MeJA on fruit ripening and quality of overwintering pepper in greenhouse

作　　者：马康宁 高飞彪 张泽玉 蔡启童 胡世莲 张婧 颉建明 MA Kangning;GAO Feibiao;ZHANG Zeyu;CAI Qitong;HU Shilian;ZHANG Jing;XIE Jianming(College of Horticulture,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学园艺学院,甘肃兰州730070

出　　处：《江西农业大学学报》2025年第2期336-348,共13页Acta Agriculturae Universitatis Jiangxiensis

基　　金：甘肃省教育科技创新项目(2024B-069);甘肃省科技计划项目(23CXNA0037)。

摘　　要：【目的】蔬菜品质对其销量和市场价值有重要影响。旨在探究茉莉酸甲酯(MeJA)对日光温室越冬茬辣椒果实成熟和品质的影响。【方法】以‘华美105’辣椒为试验材料,叶面喷施不同浓度(0,25,50,100,150,200,250μmol/L)MeJA溶液,测定辣椒果实品质相关指标,筛选出促进越冬茬辣椒果实成熟及品质形成适宜的MeJA浓度。【结果】处理30 d后,辣椒果实各项品质指标最佳。与CK相比,外源喷施不同浓度MeJA溶液对日光温室越冬茬辣椒果实发育和品质形成具有不同的影响。其中,外源喷施100μmol/L MeJA溶液后辣椒果实单果长、单果径、鲜重、黏聚性、维生素C和可溶性蛋白含量分别提高了7.83%、9.24%、11.45%、27.58%、10.90%和7.72%,硬度、咀嚼性分别显著降低了35.60%和29.58%,从而促进了辣椒果实的发育和成熟;150μmol/L MeJA溶液处理后,辣椒果实辣椒素、二氢辣椒素含量分别显著增加了262.45%、253.81%,柚皮素、没食子酸、肉桂酸、叶黄素、玉米黄质、α-胡萝卜素和β-胡萝卜素含量分别显著提升了70.61%、29.36%、25.65%、234.99%、215.60%、84.16%和68.47%,进而提升了辣椒果实品质。而250μmol/LMeJA溶液处理后,辣椒果实单果长、单果径、鲜重、干重、维生素C和可溶性蛋白含量较CK分别降低了5.04%、7.21%、7.23%、11.37%、34.86%和6.28%。【结论】叶面喷施适宜浓度MeJA溶液可增加日光温室越冬茬辣椒果实单果长、单果径及鲜重,降低辣椒果实硬度和咀嚼性,提高果实辣椒素、二氢辣椒素、维生素C、可溶性蛋白、部分多酚化合物和类胡萝卜素含量,进而促进辣椒果实发育,加快果实成熟并改善果实品质,主成分分析表明150μmol/LMeJA处理效果最好。[Objective]Vegetable quality has a significant impact on its sales and market value.This study aims to investigate the effect of methyl jasmonate(MeJA)on fruit ripening and quality of overwintering pepper in solar greenhouse.[Method]In this study,‘Huamei105’pepper was used as experimental material,and 7 treatments of MeJA solution with different concentrations(0,25,50,100,150,200,250μmol/L)were sprayed on the leaf surface to determine the relevant indexes of pepper fruit quality,the optimal concentration of MeJA was identified to promote fruit ripening and quality formation of overwintering pepper.[Result]The results show that the quality indexes of pepper fruit are the best when treated for 30 days.Compared with CK,exogenous spraying of different concentrations of MeJA solution had different effects on fruit development and quality formation of overwintering stubble peppers in solar greenhouses.Among them,single fruit length,single fruit diameter,fresh weight,cohesiveness,vitamin C and soluble protein contents of pepper fruit were increased by 7.83%,9.24%,11.45%,27.58%,10.90%and 7.72%,respectively,after exogenous application of 100μmol/L MeJA solution.The hardness and chewiness were significantly reduced by 35.60%and 29.58%respectively,which promoted the development and ripening of pepper fruit.After treatment with 150μmol/L MeJA solution,capsaicin and dihydrocapsaicin contents in pepper fruit significantly were increased by 262.45%and 253.81%,respectively.The contents of naringenin,gallic acid,cinnamic acid,lutein,zeaxanthin,α-carotene andβ-carotene were significantly increased by 70.61%,29.36%,25.65%,234.99%,215.60%,84.16%and 68.47%,respectively,which improved the fruit quality of pepper.Whereas,after treatment with 250μmol/L MeJA solution,single fruit length,single fruit diameter,fresh weight,dry weight,vitamin C and soluble protein contents of pepper fruit were reduced by 5.04%,7.21%,7.23%,11.37%,34.86%and 6.28%,respectively,compared with CK.[Conclusion]In summary,leaf spraying with appropriate con

关 键 词：茉莉酸甲酯 辣椒 辣椒素 多酚化合物 质地 

分 类 号：S641.3[农业科学—蔬菜学]