Effect of methyl jasmonate on cell wall modification of loquat fruit in relation to chilling injury after harvest

被引：108

作者：

Cao, Shifeng ^{[1
]}

Zheng, Yonghua ^{[1
]}

Wang, Kaituo ^{[1
]}

Rui, Huaijin ^{[1
]}

Tang, Shuangshuang ^{[1
]}

机构：

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

来源：

FOOD CHEMISTRY | 2010年 / 118卷 / 03期

基金：

中国国家自然科学基金;

关键词：

Loquat fruit; Chilling injury; Methyl jasmonate; Lignin; Cell wall polysaccharides; PHENYLALANINE AMMONIA-LYASE; LIGNIN;

D O I：

10.1016/j.foodchem.2009.05.047

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Loquat fruit were pretreated with 10 mu M 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 cell wall modification in relation to chilling injury. Loquat fruit developed chilling injury, manifested as increased fruit firmness and internal browning, decreased extractable juice during storage. These chilling injury symptoms were significantly reduced by MeJA treatment. MeJA also markedly delayed the increases in lignin, alcohol insoluble residues, hemicellulose and cellulose. Meanwhile, the MeJA-treated fruit exhibited significantly lower activities of phenylalanine ammonia lyase, peroxidase, polyphenol oxidase and higher polygalacturonase activity than the control during storage. The levels of water- and CDTA-soluble pectins in MeJA-treated fruit were also significantly higher than that in the control. These results suggest that the reduction in chilling injury by MeJA may be due to inhibited lignin accumulation and enhanced cell wall polysaccharides solubilisation. (C) 2009 Elsevier Ltd. All rights reserved

引用

页码：641 / 647

页数：7

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