Methyl jasmonate enhances wound-induced phenolic accumulation in pitaya fruit by regulating sugar content and energy status
Methyl jasmonate enhances wound-induced phenolic accumulation in pitaya fruit by regulating sugar content and energy status
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茉莉酸甲酯通过调节糖含量和能量状态增强火龙果中伤口诱导的酚类积累
DOI：
10.1016/j.postharvbio.2017.11.016
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发表时间：
2018-03-01
影响因子：
7
通讯作者：
Zheng, Yonghua
中科院分区：
文献类型：
--
作者：
Li, Xiaoan;Li, Meilin;Zheng, Yonghua
采用茉莉酸甲酯（MeJA）处理火龙果果实，研究了伤害胁迫对火龙果果实品质、能量代谢和酚类物质积累的影响。结果表明，MeJA预处理可有效抑制鲜切火龙果果实损伤引起的抗坏血酸、有机酸含量的下降，防止果肉色泽的劣变。同时，MeJA预处理有效地促进了糖的消耗，激发了能量代谢中较高的酶活性，触发了较高的能量状态，进一步增强了损伤诱导的鲜切火龙果酚类物质的积累。这些结果表明，MeJA预处理可以部分保持鲜切火龙果的大部分品质属性。此外，MeJA与创伤胁迫协同作用，可诱导糖的利用和转化，为创伤诱导的鲜切火龙果酚类物质积累提供必需的前体物质和能量。
Pitaya fruit pretreated with methyl jasmonate (MeJA) were subjected to wounding stress and effects on quality, energy metabolism and phenolic accumulation were investigated. Results showed that MeJA pretreatment effectively inhibited the wound-induced decrease of ascorbic acid, organic acids and prevented the deterioration of flesh color of fresh-cut pitaya fruit. Simultaneously, MeJA pretreatment effectively accelerated the consumption of sugars, stimulated higher enzyme activities in energy metabolism, triggered higher energy status and further enhanced the wound-induced phenolic accumulation in fresh-cut pitaya. These findings demonstrated that MeJA pretreatment could partially maintain most of the quality attributes of fresh-cut pitaya fruit. Moreover, MeJA together with wounding stress can synergistically induce the utilization and transformation of sugars to provide essential precursors and energy for the wound-induced phenolic accumulation in fresh-cut pitaya fruit.