MeJA和PDJ对3个红皮梨品种果实着色及糖酸含量的影响

Effects of MeJA and PDJ on fruit coloration,sugar and acid content of three red pear cultivars

为了探究茉莉酸甲酯(Methyl jasmonate,MeJA)和二氢茉莉酸丙酯(Prohydrojasmon,PDJ)对红皮梨果实着色和糖酸含量的影响。以红玛瑙、红酥宝、红香酥3个红皮梨品种为试验材料,通过叶面喷施浓度为0.5、1.0、2.0 mmol/L的MeJA和PDJ,研究不同浓度的MeJA和PDJ对果皮色泽、叶绿素含量、花色苷含量及果实糖酸含量的影响。结果表明,不同浓度的MeJA和PDJ处理后,3个红皮梨品种果皮的a^(*)值和花色苷含量提高,果实果糖、葡萄糖、山梨醇、总糖含量及糖酸比上升,但果皮的L^(*)值、b^(*)值、叶绿素含量和果实总酸含量下降。在同样提高果实品质的前提下,0.5 mmol/L PDJ处理红玛瑙和红酥宝果实着色较好,0.5 mmol/L MeJA处理红香酥果实着色较好。

In order to study the effects of methyl jasmonate(MeJA)and prohydrojasmon(PDJ)on color,sugar content and acid content of red pear.The effects of MeJA and PDJ on fruit color,chlorophyll content,anthocyanin content and fruit sugar content and acid content were studied by spraying MeJA and PDJ with concentrations of 0.5 mmol/L,1.0 mmol/L and2.0 mmol/L on the leaves of three red pear cultivars’Hongmanao’’Hongsubao’and’Hongxiangsu’.The results showed that the a^(*)value and the content of anthocyanin,fructose,glucose,sorbitol,total sugar and the ratio of sugar to acid were increased,but the L^(*)value,b^(*)value,chlorophyll content and total acid content of the fruits were decreased under different concentrations of MeJA and PDJ.Under the premise of improving the fruit quality,0.5 mmol/L PDJ treatment had the better coloring on’Hongmanao’and’Hongsubao’,and 0.5 mmol/L MeJA treatment had the better coloring on’Hongxiangsu’.