茉莉酸甲酯处理对模拟运输振动圆椒贮藏品质的影响

圆椒营养丰富但质地脆嫩,在运输过程中容易受到振动引起的机械损伤。本实验探究了20 μmol/L的茉莉酸甲酯(methyl jasmonate,MeJA)对模拟运输振动后的圆椒在常温条件(20±1) ℃下贮藏的保鲜效果,对圆椒在贮藏期间的感官评分、硬度、呼吸强度、失重率以及圆椒可溶性固形物(SS)、维生素C(V_C)和叶绿素的含量进行了测定。结果表明:振动损伤会加速圆椒贮藏期间品质的下降;20 μmol/L的MeJA能较好的维持振动后圆椒的感官品质,抑制圆椒硬度的下降及失重率的上升,保持较低的呼吸强度,延缓圆椒SS、V_C及叶绿素含量的下降,有效保持了振动后圆椒的外观品质和营养价值,减少圆椒的逆境胁迫损伤,延长其货架期。

Effect of Methyl Jasmonate Treatment on Storage Quality of Green Bell Pepper after Transportation Vibration Simulation

Green bell pepper is rich in nutrients, but it is easy to be damaged by vibration in transportation. The green bell peppers were subjected to simulated transport vibration and treatment with 20 μmol/L methyl jasmonate (MeJA), storaging at (20±1)℃.The sensory score, fitness, respiration intensity, weight loss, and contents of soluble solids (SS), vitamin C (V_C) and chlorophyll of the green bell pepper were periodically measured to evaluate the preservative effect of MeJA treatment on green bell pepper. The results showed that the vibration-treated peppers were mechanically damaged, and the quality decreasing was accelerated. 20 μmol·L-1 MeJA treatment could keep the sensory scores and fitness of green bell pepper, inhibite the respiratory rate and weight loss, maintain the contents of soluble solids, vitamin C and chlorophyll. And it effectively maintained the appearance quality and nutritional value of the bell pepper, reduced the stress-induced damage, and maintained the storage quality and prolonging the shelf life of bell pepper.