食品与发酵工业 >

2019 , Vol. 45 >Issue 9: 190 - 196

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019568

生产与科研经验

外源茉莉酸甲酯处理对采后猕猴桃果实品质和抗氧化酶活性的影响

  • 盘柳依 ,
  • 赵显阳 ,
  • 陈明 ,
  • 付永琦 ,
  • 向妙莲 ,
  • 陈金印
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  • 1(江西农业大学 农学院,江西省果蔬采后处理关键技术与质量安全协同创新中心,江西省果蔬保鲜与无损检测重点实验室,江西 南昌,330045)
    2(萍乡学院,江西 萍乡,337055)
硕士研究生

收稿日期: 2018-12-07

  网络出版日期: 2019-06-06

基金资助

江西省果蔬采后处理关键技术及质量安全协同创新中心项目(JXGS-03);江西省教育厅研究项目(GJJ160355)

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Effects of exogenous methyl jasmonate on fruit qualities andantioxidases activities of postharvest kiwifruits

  • PAN Liuyi ,
  • ZHAO Xianyang ,
  • CHEN Ming ,
  • FU Yongqi ,
  • XIANG Miaolian ,
  • CHEN Jinyin
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  • 1(College of Agronomy, Jiangxi Agricultural University, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables in Jiangxi Province, Jiangxi Key Laboratory for Postharvest Technology and Non-destructive Testing of Fruits & Vegetables, Nanchang 330045, China)
    2(Pingxiang University, Pingxiang 337055, China)

Received date: 2018-12-07

  Online published: 2019-06-06

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摘要

为探究茉莉酸甲酯(methyl jasmonate,MeJA)对采后猕猴桃品质和抗氧化酶活性的影响,将采后‘金魁’猕猴桃果实用0.1 mmol/L MeJA进行熏蒸处理,测定在常温(25±1)℃贮藏过程中果实品质和抗氧化酶活性的变化。结果表明,与对照相比,经MeJA处理的猕猴桃果实腐烂率、失重率显著降低26.09%和20.79%,使可溶性固形物(TSS)含量维持在较高水平,延缓可滴定酸(TA)的降解速率,抑制呼吸强度的上升;同时促进总酚含量的积累与合成,降低丙二醛(MDA)含量;过氧化氢酶(CAT)、过氧化物酶(POD)以及超氧化物歧化酶(SOD)活性最大值依次显著高于对照34.73%、30.09%和2.70%,而对维生素C(Vc)、总糖(TSC)含量以及硬度的影响并不明显。综上所述,MeJA预处理能够有效保持‘金魁’猕猴桃果实品质,延长猕猴桃果实贮藏期。

关键词： 猕猴桃; 茉莉酸甲酯; 贮藏品质; 抗氧化酶活性

本文引用格式

盘柳依 , 赵显阳 , 陈明 , 付永琦 , 向妙莲 , 陈金印 . 外源茉莉酸甲酯处理对采后猕猴桃果实品质和抗氧化酶活性的影响[J]. 食品与发酵工业, 2019 , 45(9) : 190 -196 . DOI: 10.13995/j.cnki.11-1802/ts.019568

Abstract

This study aimed to investigate the effects of methyl jasmonate (MeJA) on the qualities and antioxidases activities of postharvest kiwifruits. The postharvest ‘Jinkui’ kiwifruits were fumigated with 0.1 mmol/L MeJA. Changes in fruit qualities and antioxidases activities during storage at (25±1)℃ were investigated. The results showed that compared against control, the rot rate and weight loss rate of MeJA-treated kiwifruits significantly reduced by 26.09% and 20.79%, respectively. The soluble solids content was maintained at a high level, the degradation rate of titratable acid was delayed, and the increase in respiratory intensity was inhibited. Moreover, MeJA promoted the accumulation and synthesis of total phenolic content, and reduced the content of malondialdehyde. The highest active values of catalase, peroxidase, and superoxide dismutase were 34.73%, 30.09%, and 2.70%, respectively, higher than those of control significantly. In comparison, the effects of MeJA on vitamin C, total sugar content and firmness were not significant. In summary, MeJA pretreatment could effectively maintain the quality of ‘Jinkui’ kiwifruits. This study provides theoretical basis and technical reference for storing and preserving postharvest kiwifruits.

Key words： kiwifruit; methyl jasmonate; storage quality; antioxidase activity

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