茉莉酸甲酯对蓝莓果实生理生化变化的影响

Effect of treatment with MeJA on physiology and biochemistry in blueberry fruit

研究茉莉酸甲酯对蓝莓果实生理生化变化的影响。以未经过处理的蓝莓果实为对照样品,探讨了不同浓度的茉莉酸甲酯处理对蓝莓果实采后贮藏期间乙烯释放量、腐烂率、失重率、总花色苷含量、维生素C含量和可溶性固形物含量的影响。实验结果表明,与对照相比,茉莉酸甲酯处理能有效抑制蓝莓乙烯释放量、腐烂率和失重率的上升,提高总花色苷含量并维持可溶性固形物含量,其中,50μmol/L茉莉酸甲酯对蓝莓果实的保鲜效果更显著。由此可见,不同浓度茉莉酸甲酯处理能不同程度地延缓蓝莓的后熟与衰老进程,并提高了蓝莓果实的贮藏期品质和商品价值,显著延长蓝莓果实的货架期。

Effect of treatment with MeJA on physiology and biochemistry in blueberry fruit were studied.Effect of treatment with 0,10,50 and 100μmol/L MeJA on ethylene production,decay incidence,weight loss ratio,total anthocyanin,vitamin C and soluble solid content of postharvest blueberries compared to untreated samples during storage were investigated.The results showed that MeJA can effectively restrain the increasing in ethylene production,decay incidence and weight loss ratio,improve total anthocyanin content and maintain soluble solid content as compared with controls.However,50μmol/L MeJA showed better effect than other treatments on fresh-keeping of blueberries.Thus,it can be seen that MeJA of different concentrations can delay the process of ripening and senescence in different extent,improve the quality and commodity value and significantly prolong the shelf life of stored blueberry fruit.