Preservation treatment with methyl jasmonate alleviates chilling injury disorder in pear fruit by regulating antioxidant system and energy status

文献类型： 外文期刊

第一作者： Wang, Lei

作者： Wang, Lei;Liu, Ran;Yue, Yutong;Zhang, Hua;Yu, Miao;Zheng, Yonghua

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期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

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收录情况： SCI

摘要： In the current study, we investigated the influences of methyl jasmonate (MJ) on chilling injury in "Yali" pear fruit during cold storage at 3 degrees C. Our results showed that the evolution of chilling injury in "Yali" pear fruit was obviously decreased by MJ treatment. The antioxidant enzyme activities of superoxide dismutase, catalase, and peroxidase were significantly increased by fumigation of MJ. MJ treatment reduced the increase of membrane permeability, malondialdehyde content, and reactive oxygen species in "Yali" pear fruit. MJ treatment inhibited the decline of glutathione (GSH) and ascorbic acid contents. Furthermore, the content of adenosine triphosphate and the level of energy charge (EC) in "Yali" pear fruit were enhanced by MJ treatment. Our results suggested that MJ could reduce the occurrence of chilling injury in "Yali" pear fruit possibly by enhancing antioxidant capacity and maintaining a high level of energy status. Practical applications "Yali" pear (Pyrus bretschneideri) is susceptible to chilling injury observed only at the stage of consumption. Methyl jasmonate (MJ) is considered as an active signaling molecule that is involved in regulating plant growth and development. Usage of MJ is a promising approach to alleviate the postharvest chilling injury in various fruit. Based on the present experimental results, MJ could be effective in reducing chilling symptoms in "Yali" pear fruit.

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