Reducing Chilling Injury of Loquat Fruit by Combined Treatment with Hot Air and Methyl Jasmonate
Reducing Chilling Injury of Loquat Fruit by Combined Treatment with Hot Air and Methyl Jasmonate
复制标题
热风与茉莉酸甲酯联合处理减轻枇杷果实冷害
DOI：
10.1007/s11947-013-1232-3
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发表时间：
2014-08-01
影响因子：
5.6
通讯作者：
Zheng, Yonghua
中科院分区：
文献类型：
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作者：
Jin, Peng;Duan, Yangfeng;Zheng, Yonghua
研究了热空气（HA，38 A ℃，6 h）和茉莉酸甲酯（MeJA，16 μ mol L-1）联合处理对枇杷果实在1 A ℃贮藏时冷害、品质和生理变化的影响。结果表明，与对照相比，HA和MeJA单独处理均能显著减轻枇杷果实冷害，但二者组合处理冷害症状最轻，品质最好。HA和MeJA的组合增强了超氧化物歧化酶，抗坏血酸过氧化物酶和过氧化氢酶等抗氧化酶的活性。此外，复合处理显著抑制了苯丙氨酸解氨酶、过氧化物酶和多酚氧化酶的活性，从而降低了木质素含量。多聚半乳糖醛酸酶活性和水溶性果胶含量最高，而原果胶含量最低。这些结果表明，HA和MeJA联合处理提高枇杷果实耐冷性与诱导抗氧化酶活性和抑制木质素合成有关。透明质酸和茉莉酸甲酯联合处理可有效缓解枇杷果实冷害，保持枇杷果实品质。
The effects of a combined treatment of hot air (HA, 38 A degrees C for 6 h) and methyl jasmonate (MeJA, 16 mu mol L-1) on chilling injury, fruit quality, and physiological changes in loquat fruit stored at 1 A degrees C were investigated. The results showed that treatment with HA or MeJA alone both significantly alleviated chilling injury in loquat fruit compared with the control, while their combination had the lowest level of chilling injury symptoms and highest quality. The activities of antioxidant enzymes such as superoxide dismutase, ascorbate peroxidase, and catalase were enhanced by the combination of HA and MeJA. In addition, the combined treatment significantly inhibited the activities of phenylalanine ammonia-lyase, peroxidase, and polyphenol oxidase, which resulted in lower lignin content. Highest level of polygalacturonase activity and water-soluble pectin content and lowest level of protopectin content were also observed in the combined treatment. These results suggested that the enhanced chilling tolerance by combination of HA and MeJA treatment in loquat fruit was related to the induction of antioxidant enzymes and the inhibition of lignin biosynthesis. The combination of HA and MeJA treatment could be a useful technique to alleviate chilling injury and maintain quality of loquat fruit during cold storage.