| 茉莉酸甲酯处理对运输振动后尖椒贮藏品质的影响 |
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| 引用本文： | 徐冬颖,刘婧,左进华,高丽朴,王清. 茉莉酸甲酯处理对运输振动后尖椒贮藏品质的影响[J]. 现代食品科技, 2018, 34(9): 70-76 |
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| 作者姓名： | 徐冬颖 刘婧 左进华 高丽朴 王清 |
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| 作者单位： | 北京市农林科学院蔬菜研究中心农业部蔬菜产后处理重点实验室果蔬农产品保鲜与加工北京市重点实验室农业部华北地区园艺作物生物学与种质创制重点实验室农业部都市农业(北方)重点实验室;安徽农业大学植物保护学院 |
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| 基金项目： | 国家重点研发计划项目（2016YFD0400901）；国家大宗蔬菜产业体系建设项目（CARS-23-E-02）；国家科技支撑计划课题（2015BAD16B01）；北京市农林科学院青年基金项目（QNJJ201709） |
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| 摘 要： | 本实验通过研究5μmol/L的茉莉酸甲酯(methyl jasmonate,Me JA)处理,对模拟运输振动后的尖椒在常温贮藏(20±1℃)条件下的感官评分、重量减轻、呼吸强度、叶绿素水平、可溶性固形物(TSS)、维生素C(Vc)含量、抗氧化酶活性等多项品质指标的影响,以测定Me JA处理对振动后尖椒的保鲜效果。实验结果表明:与不振动处理组相比,模拟运输振动会使尖椒产生机械损伤,加快果实的呼吸作用和蒸腾作用,抑制POD、CAT、APX活性;而Me JA处理可以有效维持振动后尖椒的外观品质和抗氧化酶的活性,减少水分和重量的损失,减缓果实硬度的下降,抑制呼吸强度,延缓果实叶绿素含量的降解及可溶性固形物、Vc含量的下降。因此,Me JA处理可以有效的清除活性氧,减少尖椒的逆境胁迫损伤,保持果实的贮藏品质,延长其货架期。
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| 关 键 词： | 茉莉酸甲酯；尖椒；振动；抗氧化酶；保鲜 |
| 收稿时间： | 2018-01-23 |
Effect of Methyl Jasmonate Treatment on Quality of Postharvest Pepper Subjected Vibration during Transportation |
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| XU Dong-ying,LIU Jing,ZUO Jin-hu,GAO Li-pu and WANG Qing. Effect of Methyl Jasmonate Treatment on Quality of Postharvest Pepper Subjected Vibration during Transportation[J]. Modern Food Science & Technology, 2018, 34(9): 70-76 |
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| Authors: | XU Dong-ying LIU Jing ZUO Jin-hu GAO Li-pu WANG Qing |
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| Affiliation: | (1.Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences; Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture; Beijing Key Laboratory of Fruits and Vegetable Storage and Processing; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture; Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China),(1.Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences; Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture; Beijing Key Laboratory of Fruits and Vegetable Storage and Processing; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture; Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China)(2.College of Plant Protection, Anhui Agricultural University, Hefei 230000, China),(1.Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences; Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture; Beijing Key Laboratory of Fruits and Vegetable Storage and Processing; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture; Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China),(1.Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences; Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture; Beijing Key Laboratory of Fruits and Vegetable Storage and Processing; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture; Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China) and (1.Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences; Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture; Beijing Key Laboratory of Fruits and Vegetable Storage and Processing; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture; Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China) |
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| Abstract: | |
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| Keywords: | methyl jasmonate pepper vibration antioxidant enzyme preservation |
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