茉莉酸甲酯对采后赛买提杏冷藏品质的影响

Effects of Methyl Jasmonate on Refrigeration Quality of Post-harvest Saimaiti Apricot

以新疆赛买提杏为试材,研究茉莉酸甲酯对采后赛买提杏冷藏品质的影响。将赛买提杏置于密闭气调箱内用不同浓度茉莉酸甲酯熏蒸处理绿熟期赛买提杏,处理浓度分别为0(CK),1×10-4,1×10-5,1×10-6 mol/L,处理时间均为24h,之后放置在(0±0.5)℃条件下贮藏30d。结果表明,茉莉酸甲酯处理可抑制绿熟期杏果腐烂率的发生,降低呼吸速率,保持较高的维生素C及可溶性固形物含量,有效降低绿熟期杏果实细胞膜透性,浓度1×10-4 mol/L茉莉酸甲酯处理可以较好保持绿熟期赛买提杏的贮藏品质。

Effects of methyl jasmonate on refrigeration quality of postharvest Saimaiti apricots were investigated by use of Xinjiang Saimaiti apricots as the test materials. Apricot fruit harvested at mature green stage were fumigated with 0 mol/L（CK）, 1 × 10^-4 mol/L, 1 × 10^-5 mol/L and 1 × 10^-6 mol/L methyl jasmonate,processing time is 24 h,then stored at （0±0.5） ℃ for 30 d.The results showed that Saimaiti apricots at mature green stage treated with methyl jasmonate could inhibit occurrence of rot rate, reduce respiratory rate, maintain a high vitamin C and soluble solids content, effectively reduce cell membrane permeability of apricot fruit at mature green stage, treatment with 1 ×10^-4 mol/L methyl jasmonate can better keep the storage quality of Saimaiti apricots at mature green stage.