3种保鲜剂处理对菜用大豆衰老和抗病性的影响

Effects of Three Antistaling Agents Treatments on Post-Harvest Senescence and Disease Resistance of Vegetable Soybean

采用1-甲基环丙烯、茉莉酸甲酯和壳聚糖3种保鲜剂处理,研究它们在(1±1)℃条件下对菜用大豆(Glycine max)贮藏期间腐烂指数和抗病相关酶活性的影响。结果表明,15 g/L壳聚糖处理的菜用大豆腐烂指数最小;1μmol/L 1-甲基环丙烯处理显著降低了采后菜用大豆的乙烯释放量;10μmoL/L茉莉酸甲酯处理增加了苯丙氨酸解氨酶、过氧化物酶活性,降低了多酚氧化酶活性,因此茉莉酸甲酯处理可以通过提高这些抗病相关酶的活性,提高菜用大豆自身的抗病性,从而降低菜用大豆腐烂的发生率。

Vegetable soybean was used to investigate the effects of three different natural antistalings（1-methylcyclopropene,methyl jasmonate and Chitosan） treatment on the post-harvest senescence and disease resistance under cold storage.The results showed that vegetable soybean treated with 1.5% chitosan showed the lowest rate of soybean rot;1 μmol / L l-Methylcyclopropene of reduced ethylene production during storage.Vegetable soybean treated with 10 μmol / L methyl jasmonate showed lower incidence of decay and PPO activity,while higher level of PAL and POD activity,which contributed to higher disease resistance and lower decay index in methyl jasmonate treated soybean.