文献类型： 外文期刊

作者： Jin, P. ¹ ; Zheng, Y. H. ¹ ; Cheng, C. M. ¹ ; Gao, H. Y. ² ; Chen, W. X. ² ; Chen, H. J. ² ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Food Res, Hangzhou 310021, Zhejiang, Peoples R China

关键词： Prunus-persica Batsch;decay index;total soluble solids;total titratable acidity;malondialdehyde;electrolyte leakage

期刊名称：PROCEEDINGS OF THE IVTH INTERNATIONAL CONFERENCE ON MANAGING QUALITY IN CHAINS, VOLS 1 AND 2: THE INTEGRATED VIEW ON FRUITS AND VEGETABLES QUALITY

ISSN： 0567-7572

年卷期： 2006 年 712 期

页码：

收录情况： SCI

摘要： The effect of a postharvest application of methyl jasmonate (MeJA) on fruit decay and quality in peaches stored at 25 degrees C were investigated. Peach fruit (Prunus persica Batsch cv Hujing) were harvested at firm-mature stage and treated with 1, 10, 100 or 500 mu mol/L MeJA vapor at 20 degrees C for 24 h before stored at 25 degrees C for 8 days. Changes in fruit decay rate, decay index, firmness, vitamin C, total soluble solids (TSS), total titratable acidity (TA) contents, electrolyte leakage and malondialdehyde (MDA) content were monitored during storage. The results indicated that peach fruit showed fruit decay on day 2 during storage at 25 degrees C. Treatment with low concentrations of MeJA (1-100 mu mol/L) significantly inhibited fruit decay and 1 mu mol/L MeJA was the most effective, while high concentration of MeJA (500 mu mol/L) promoted fruit decay. After 8 days of storage at 25 degrees C, the decay rate and decay index of control fruit were 30% and 23%, while those of I and 500 mu mol/L MeJA treated fruit were 7%, 2% and 40%, 32%, respectively. Fruit firmness, vitamin C, TSS and TA contents decreased rapidly during storage. No significant differences in fruit firmness were observed among all the treatments at the end of the storage. Treatment with low concentrations of MeJA (1 or 10 mu mol/L) prevented the declines in vitamin C, TSS and TA contents, while high concentrations of MeJA (100 or 500 mu mol/L) had little effect on their contents. Electrolyte leakage and MDA content increased gradually during storage. 1-100 mu mol/L MeJA treatment significantly inhibited the increase in electrolyte leakage and MDA content, while their increases were significantly promoted by 500 mu mol/L MeJA. These results suggest that low concentrations of MeJA treatment may of commercial use to reduce fruit decay and maintain fruit quality in peaches during postharvest distribution at ambient temperature.