茉莉酸甲酯处理对冷藏水蜜桃品质的影响

Effects Study on MeJA Treatment for Cold Storage of Peache

研究了不同浓度外源茉莉酸甲酯MeJA(1,10,100μmol/L)采后处理对“朝晖”水蜜桃在0℃冷藏时品质的影响。结果表明,对照桃果实在0℃下经4周贮藏后出现明显的冷害症状,主要表现为果肉变硬、果汁减少的木质化败坏。1和10μmol/L MeJA处理能使果实正常后熟软化,保持较高出汁率、可溶性固形物、还原糖、总糖、总酸和VC含量,促进果实着色,从而防止果实冷害发生,保持果实食用品质。MeJA处理还可以减轻果实贮藏中的失重和腐烂发生。

‘haohui’peaches (Prumus persica Batsch)were treated with 1,10 and 100μmol/L methyl jasmonate (MeJA)vapor respectively at 20℃ for 24h before stored at 0℃ for 35d.The untreated fruits developed chilling injury symptoms after4 weeks of storage,as mainly evidenced in increased fruit firmness and reduced extractable juice,referred to leatheriness.Thetreatment with 1or 10μmol/L MeJA has promoted normal ripening and softening,maintained higher levels of extractable juice,total soluble solids(TTS),reducing sugar,total sugar,titratable acidity,VC and improved color development,thereby prevenedchilling injury symptoms development and maintained edible quality.MeJA treatment has also reduced fruit weight loss anddecay incidence.