茉莉酸甲酯调控下采后蓝莓果实的生理响应研究

Effect of methyle jasmonate treatments on physioloical changes of blueberry fruit

中文关键词:  蓝莓  茉莉酸甲酯  贮藏保鲜

英文关键词:blueberry  methyle jasmonate  fresh-keeping

中文摘要:

      目的 以蓝莓“顶峰”(Climax)作为实验材料, 探究茉莉酸甲酯(methyle jasmonate, MeJA)处理对采后蓝莓生理的影响。方法 采用不同浓度的(0, 1, 10, 100 μmol/L)MeJA在20 ℃条件下熏蒸蓝莓果实10 h, 贮藏于4 ℃, 每14 d取一次样进行相关生理生化指标的测定。结果 不同浓度的MeJA处理, 在不同时间均能在一定程度上降低果实的腐烂率, 抑制果实硬度的下降和可溶性固形物含量的下降。此外还能提高超氧化物歧化酶(superoxide dismutas, SOD)和过氧化物酶(peroxidase, POD)两种酶的活性, 但在一定程度上诱导了O2˙ˉ(超氧阴离子)产生速率和膜脂过氧化产物丙二醛(malondialdehyde, MDA)含量的上升。结论 在各处理中, 以10 μmol/L的MeJA处理效果最好。

英文摘要:

      Objective To investigate the effect of methyle jasmonate (MeJA) treatment on the physiological changes of blueberry fruit. Methods The variety ‘Climax’ was fumigated with 0, 1, 10, 100 μmol/L MeJA for 10 h and stored at 4 ℃, and then changes of quality and antioxidant ability were measured every 14 days during fruit storage. Results The results showed that different concentrations of MeJA treatment could sig-nificantly inhibit decay of blueberry fruit, delay the decline of firmness and the soluble solids. It also in-creased the activities of superoxide dismutas and peroxidase, enhanced the fruit resistance. Besides, it induced the generation of O2˙ˉ and malondialdehyde. Conclusion 10 μmol/L MeJA treatment has a certain application value in the storage of blueberry.