食品科学 ›› 2020, Vol. 41 ›› Issue (3): 178-184.doi: 10.7506/spkx1002-6630-20181224-267

• 包装贮运 • 上一篇    下一篇

茉莉酸甲酯结合低温预贮对尖椒采后品质及生理特性的影响

刘瑶,郑秋丽,左进华,高丽朴,刘婧,史君彦,李淼,王清   

  1. (1.北京市农林科学院蔬菜研究中心,农业农村部蔬菜产后处理重点实验室,果蔬农产品保鲜与加工北京市重点实验室,农业农村部华北地区园艺作物生物学与种质创制重点实验室,农业农村部都市农业(北方)重点实验室,北京 100097;2.安徽农业大学植物保护学院,安徽 合肥 230000)
  • 出版日期:2020-02-15 发布日期:2020-02-26
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-23);北京市农林科学院创新能力建设专项(20180404;20180705)

Effect of Methyl Jasmonate Treatment Combined with Low Temperature Conditioning on the Quality and Physiology of Postharvest Hot Pepper

LIU Yao, ZHENG Qiuli, ZUO Jinhua, GAO Lipu, LIU Jing, SHI Junyan, LI Miao, WANG Qing   

  1. (1. Key Laboratory of the Vegetable Postharvest Treatment, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture and Rural Affairs, Vegetable Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; 2. School of Plant Protection, Anhui Agricultural University, Hefei 230000, China)
  • Online:2020-02-15 Published:2020-02-26

摘要: 为探究茉莉酸甲酯(methyl jasmonate,MeJA)结合低温预贮(low temperature conditioning,LTC)对采后尖椒果实生理生化指标的影响,本实验以‘金英达’尖椒为实验材料,将其置于5 μmol/L MeJA溶液中浸泡10 min,晾干后置于10 ℃贮藏2 d后,转入4 ℃库中贮藏(MeJA+LTC复合处理组),以清水替代MeJA溶液作为LTC处理组,测定贮藏期间尖椒冷害指数、叶绿素含量、VC含量、丙二醛含量、抗氧化酶活力和基因表达量。结果显示:与4 ℃冷库贮藏和LTC单独处理的尖椒相比,MeJA结合LTC处理可以有效抑制尖椒冷害的发生,延缓尖椒果实叶绿素和VC含量的降低,减缓尖椒丙二醛的积累,保持细胞的完整性,同时提高了贮藏期间尖椒过氧化物酶、过氧化氢酶和抗坏血酸过氧化物酶活性和基因表达量的表达。以上结果表明:经过MeJA结合LTC处理可以降低尖椒在贮藏期间冷害的发生,保持其贮藏品质,可以有效延长尖椒的货架期,为尖椒贮藏保鲜技术的应用提供理论依据。

关键词: 尖椒, 低温预贮, 茉莉酸甲酯, 冷害, 采后生理特性

Abstract: The effect of methyl jasmonate (MeJA) combined with low temperature conditioning (LTC) on physiological and biochemical parameters in hot pepper during postharvest storage was investigated. In this experiment, “Jinyinda” peppers were soaked in 5 μmol/L MeJA solution for 10 min, and then taken out and dried before being stored at 10 ℃ for 2 days and then transferred to storage at 4 ℃, and they served as a combined treatment group. In the LTC treatment group, water instead of MeJA solution was used. The chilling injury index, chlorophyll and vitamin C and malondialdehyde (MDA) content, the activities and gene expression of antioxidant enzymes were measured during storage. The results showed that MeJA + LTC treatment could effectively inhibit chilling injury, delay the decrease in chlorophyll and VC content, suppress the increase in MDA content and maintain cell integrity. MeJA + LTC treatment maintained the activities and gene expression of peroxidase (POD), catalase (CAT) and ascorbate peroxidase (APX) in pepper fruit. These results indicated that MeJA combined with LTC could reduce the chilling injury, maintain the storage quality and prolonged the shelf life of hot peppers. Therefore, MeJA combined with LTC should be recommended for improving the storage quality and antioxidant capacity of hot peppers.

Key words: hot pepper, low temperature conditioning, methyl jasmonate, chilling injury, postharvest physiology

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