Potential of jasmonic acid (JA) in accelerating postharvest yellowing of broccoli by promoting its chlorophyll degradation
文献类型： 外文期刊
作者： Fang, Huixin 1 ; Luo, Feng 1 ; Li, Pengxia 2 ; Zhou, Qian 1 ; Zhou, Xin 1 ; Wei, Baodong 1 ; Cheng, Shunchang 1 ; Zhou, H 1 ;
作者机构： 1.Shenyang Agr Univ, Coll Food, 120 Dongling Rd, Shenyang 110866, Liaoning, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
关键词： Broccoli; Jasmonic acid; Yellowing; Chlorophyll
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2020 年 309 卷
页码：
收录情况： SCI
摘要： Chlorophyll degradation is the main reason for postharvest yellowing of broccoli. To uncover the role of jasmonic acid (JA) on the degradation of chlorophyll, broccoli flowers were treated with exogenous methyl jasmonate (MeJA) and diethyldithiocarbamic acid (DIECA). We found a surge of endogenous JA content with the yellowing process, and a significant correlation between JA and chlorophyll content. MeJA treatments led to increased endogenous JA, increased allene oxide cyclase (AOC) activity, and enhanced expression of JA synthesis genes. MeJA caused a stronger reduction in the maximum quantum yield (Fv/Fm), fluorescence decline ratio (Rfd), and total chlorophyll content, advanced the peak of pheide a oxygenase (PAO) activity, and upregulated the expression of chlorophyll degradation genes. The DIECA treatment resulted in lower endogenous levels of JA, and AOC and 12-oxo-phytodienoic acid reductase (OPR) activity. This study revealed that the potential role of JA on broccoli yellowing is to promote the chlorophyll degradation.
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