Methyl jasmonate reduces chilling injury and enhances antioxidant enzyme activity in postharvest loquat fruit

被引：294

作者：

Cao, Shifeng ^{[1
]}

Zheng, Yonghua ^{[1
]}

Wang, Kaituo ^{[1
]}

Jin, Peng ^{[1
]}

Rui, Huaijing ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China

来源：

FOOD CHEMISTRY | 2009年 / 115卷 / 04期

基金：

中国国家自然科学基金;

关键词：

Loquat fruit; Methyl jasmonate; Chilling injury; Antioxidant enzyme; Lipoxygenase; Fatty acids; LIPOXYGENASE ACTIVITY; TRANSCRIPT LEVELS; LIPID-COMPOSITION; OXIDATIVE STRESS; LOW-TEMPERATURE; PHOSPHOLIPASE-D; CUCUMBER; REDUCTION; TOLERANCE; CATALASE;

D O I：

10.1016/j.foodchem.2009.01.082

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Loquat fruit were pre-treated with 10 mu mol/l methyl jasmonate (MeJA) for 24 h at 20 degrees C, and then stored at 1 degrees C for 35 days to investigate the effect of MeJA treatment on chilling injury and changes in the antioxidant system. Loquat fruit developed chilling injury, manifested as increased fruit firmness, decreased extractable juice rate and internal browning during storage. These chilling injury symptoms were significantly reduced by MeJA treatment. MeJA also markedly delayed the increases in O-2(-). production rate and H2O2 content. Meanwhile, the MeJA-treated fruit exhibited significantly higher activities of superoxide dismutase, catalase and ascorbate peroxidase, and lower activity in lipoxygenase than control fruit during the storage. The ratio of unsaturated/saturated fatty acid in MeJA-treated fruit was also significantly higher than that in control fruit. These results suggest that the reduction in chilling injury by MeJA may be due to enhanced antioxidant enzyme activity and higher unsaturated/saturated fatty acid ratio. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：1458 / 1463

页数：6

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