茉莉酸酯类对春美桃果实品质及贮藏性的影响

Effect of Jasmonic Acid Esters on Fruit Quality and Storage Quality of Chunmei Peach

为了探讨茉莉酸甲酯(MJ)、二氢茉莉酸丙酯(PDJ)对春美桃果实品质及采后贮藏性的影响,于转色期分别对其果实进行100 mg/L的MJ和PDJ处理,研究采前单果质量、果形指数、可溶性固形物、可滴定酸、色泽等品质指标的变化,以及采后乙烯释放速率、可溶性固形物、果实硬度等变化。结果表明,MJ、PDJ处理降低桃的单果质量,而对桃果实的纵径、横径、侧径和果形指数没有显著影响;增加桃果实中可滴定酸含量,降低可溶性固形物含量和固酸比;增大果实L*值和h*值,其中PDJ处理对果实品质影响更显著。MJ、PDJ处理可以显著抑制采后果实乙烯的释放量,显著延缓果肉软化进程,而可溶性固形物含量和果面色泽h*没有显著变化,采后贮藏品质以PDJ处理效果更显著。MJ、PDJ处理延缓了果实成熟,提高了采后果实的贮藏品质,PDJ处理效果更显著。

The Chunmei peach was treated with 100 mg/L methyl jasmonate（ MJ） and prohydrojasmon（ PDJ） at veraison respectively to study their effect on fruit quality and storage quality. Single fruit weight,fruit shape index,soluble solid content,titratable acid content and other parameters which related to coloration and quality of peach were measured before harvest. Ethylene production rate and fruit firmness of the peach during storage were studied. The results showed that the single fruit weight decreased,fruit longitudinal,fruit transverse,fruit side diameter and fruit shape index did not significantly changed,the soluble solid content and the ratio of solid acid reduced by the treatment,while the titratable acid content increased,L＊value and h＊value increased after treated by MJ and PDJ,especially PDJ. During the storage,the peach which treated with MJ,PDJ had a lower ethylene production rate and higher firmness than control,the soluble solid content and fruit color conditions had no significant difference. The treatment of MJ and PDJ could delay the fruit ripening,improve the storage quality of postharvest fruits,and the PDJ treatment performed a better effect.