Effect of low-temperature conditioning combined with methyl jasmonate treatment on the chilling resistance of eggplant (Solanum melongena L.) fruit
文献类型： 外文期刊
作者： Shi, Junyan 1 ; Zuo, Jinhua 1 ; Xu, Dongying 1 ; Gao, Lipu 1 ; Wang, Qing 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Biol & Genet Improvement Hort Crops North, Minist Agr & Rural Affairs,Minist Agr,Key Lab Urb, Beijing, Peoples R China
关键词： Chilling injury; Phenolics; Antioxidase; Gene expression
期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）
ISSN： 0022-1155
年卷期： 2019 年 56 卷 10 期
页码：
收录情况： SCI
摘要： Chilling injury (CI) can injure harvested eggplants and lead to a reduction in postharvest quality. The present study examined the effect of low-temperature conditioning (LTC) combined with a methyl jasmonate (MeJA) treatment on CI by analyzing the visual appearance and physiology of eggplants stored at 4 degrees C. Results indicated that treatment of eggplants with LTC + MeJA effectively maintained the visual quality of eggplants, inhibited a decline in chlorophyll and total phenolics, delayed the accumulation of malondialdehyde (MDA), decreased polyphenol oxidase (PPO) gene expression and enzyme activity, and enhanced the activity of the antioxidant enzymes, catalase (CAT) and peroxidase (POD), as well as the expression of their corresponding genes. Collectively, the data indicate that LTC combined with MeJA effectively improves the CI tolerance of postharvest eggplant fruit stored at 4 degrees C, by enhancing the activity and relative gene expression of antioxidant enzymes.
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