茉莉酸甲酯对鲜切苹果生理生化变化的影响

为研究茉莉酸甲酯(MeJA)对鲜切苹果生理生化变化的影响,将1cm3的鲜切富士苹果分别放入100、400、1600μmol/L的茉莉酸甲酯溶液中浸泡30min,包装后放入5℃冷库中贮藏。每2d测定各类酶活性以及与成熟衰老相关的指标等的变化。结果表明,经茉莉酸甲酯处理后,鲜切苹果的APX活性降低,但LOX、PAL、CAT、PPO、POD活性增加,相对电导率和丙二醛含量降低,说明茉莉酸甲酯处理启动了鲜切富士苹果的防御反应,导致相关防御反应的关键酶活性升高,从而降低机械伤害引发的自由基对细胞膜产生的伤害。研究认为,鲜切苹果贮前经适当浓度的茉莉酸甲酯溶液浸泡,可显著延长贮藏期和保持新鲜品质。

Effect of Jasmonic acid methyl ester treatment on the physiological and biochemical reactions of fresh-cut apple

In order to determine the effect of Jasmonic acid methyl ester(MeJA) on the physiological and biochemical reactions of fresh-cut Fuji apple,1cm3 small cube pieces were measured the enzymes activity and the indexes that related to maturity and aging every 2d. After dipping in 100,400,1600μmol/L MeJA solution for 30min,fresh-cut apples were packed and stored at 5℃,respectively. The results indicated that MeJA treatments stimulated the activities of LOX、PAL、CAT、PPO while it inhibited the activity of APX and controlled the increase of relative electrical conductivity and the content of MDA. Exo-MeJA treatments launched the defense reaction of the fresh-cut Fuji apple,and caused the activities of the key enzymes related with defense responses increased. It suggested that as a effective method,appropriate concentration of MeJA treatments might be used before the storage of fresh-cut apple to prolong the storage period and maintain the fresh quality.