Methyl jasmonate reduces chilling injury and enhances antioxidant enzyme activity in postharvest loquat fruit
Methyl jasmonate reduces chilling injury and enhances antioxidant enzyme activity in postharvest loquat fruit
复制标题
茉莉酸甲酯减轻采后枇杷果实冷害并增强抗氧化酶活性
DOI：
10.1016/j.foodchem.2009.01.082
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发表时间：
2009-08-15
期刊：
影响因子：
8.8
通讯作者：
Rui, Huaijing
中科院分区：
文献类型：
--
作者：
Cao, Shifeng;Zheng, Yonghua;Rui, Huaijing
以枇杷果实为试材，在20 ℃下用10 μ mol/L茉莉酸甲酯（MeJA）处理24 h，然后在1 ℃下贮藏35 d，研究MeJA处理对枇杷果实冷害及抗氧化系统的影响。枇杷果实在贮藏过程中发生冷害，表现为果实硬度增加、出汁率下降和内部布朗宁。这些冷害症状显着减少MeJA治疗。MeJA也明显延迟O-2（-）的增加。产率和H2 O2含量。同时，MeJA处理的果实在贮藏过程中表现出超氧化物歧化酶、过氧化氢酶和抗坏血酸过氧化物酶活性显著高于对照，而脂氧合酶活性显著低于对照。MeJA处理果实的不饱和/饱和脂肪酸比值也显著高于对照果实。这些结果表明，茉莉酸甲酯减轻冷害可能是由于增强抗氧化酶活性和较高的不饱和/饱和脂肪酸比。(C)2009爱思唯尔有限公司保留所有权利。
Loquat fruit were pre-treated with 10 mu mol/l methyl jasmonate (MeJA) for 24 h at 20 degrees C, and then stored at 1 degrees C for 35 days to investigate the effect of MeJA treatment on chilling injury and changes in the antioxidant system. Loquat fruit developed chilling injury, manifested as increased fruit firmness, decreased extractable juice rate and internal browning during storage. These chilling injury symptoms were significantly reduced by MeJA treatment. MeJA also markedly delayed the increases in O-2(-). production rate and H2O2 content. Meanwhile, the MeJA-treated fruit exhibited significantly higher activities of superoxide dismutase, catalase and ascorbate peroxidase, and lower activity in lipoxygenase than control fruit during the storage. The ratio of unsaturated/saturated fatty acid in MeJA-treated fruit was also significantly higher than that in control fruit. These results suggest that the reduction in chilling injury by MeJA may be due to enhanced antioxidant enzyme activity and higher unsaturated/saturated fatty acid ratio. (C) 2009 Elsevier Ltd. All rights reserved.