茉莉酸甲酯处理对青圆椒采后冷害生理与营养品质的影响

doi:10.7506/spkx1002-6630-20210127-302

食品科学 ›› 2021, Vol. 42 ›› Issue (15): 213-219.doi: 10.7506/spkx1002-6630-20210127-302

茉莉酸甲酯处理对青圆椒采后冷害生理与营养品质的影响

付安珍，左进华，王清，高丽朴，马丽丽，白春美，闫志成，牟建楼

（1.河北农业大学食品科技学院，河北保定 071002；2.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；3.天津科技大学食品科学与工程学院，食品营养与安全国家重点实验室，天津 300457）

出版日期:2021-08-15 发布日期:2021-08-27
基金资助:
北京市农林科学院创新能力建设专项（20200427）；北京市科技计划项目（Z191100004019010；Z191100008619004）；国家大宗蔬菜产业技术体系建设项目（CARS-23-E02）；北京市农林科学院协同创新中心建设项目（KJCX201915）

Effect of Methyl Jasmonate Treatment on Chilling Injury-Related Physiological Factors and Nutritional Quality of Postharvest Green Bell Peppers

FU Anzhen, ZUO Jinhua, WANG Qing, GAO Lipu, MA Lili, BAI Chunmei, YAN Zhicheng, MU Jianlou

(1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071002, China; 2. Key Laboratory of the Vegetable Postharvest Treatment, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetables Preservation 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 Agriculture and Forestry Sciences, Beijing 100097, China; 3. State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China)

Online:2021-08-15 Published:2021-08-27

摘要/Abstract

摘要： 目的：研究茉莉酸甲酯（methyl jasmonate，MeJA）处理对青圆椒采后冷害生理与营养品质的影响。方法：采用30 μmol/L MeJA溶液浸泡‘京甜3号’青圆椒10 min（以蒸馏水浸泡为对照），阴干后于4 ℃贮藏。对青圆椒的冷害指数、质量损失率、硬度、可溶性固形物质量分数、总叶绿素含量、抗氧化物质（VC、总酚、类黄酮）含量和丙二醛含量进行测定，并对多酚氧化酶（polyphenol oxidase，PPO）、过氧化物酶（peroxidase，POD）、抗坏血酸过氧化物酶（ascorbate peroxidase，APX）、过氧化氢酶（catalase，CAT）的活力进行测定。结果：与对照相比，MeJA处理能明显抑制青圆椒冷害的发生，延缓VC、总酚、类黄酮等抗氧化物质含量的下降，显著提高PPO、POD、APX、CAT等抗氧化酶活力（P＜0.05、P＜0.01），提高青圆椒果实的抗氧化能力，延缓青圆椒品质劣变。结论：MeJA处理能够减轻冷藏期间青圆椒的冷害，维持青圆椒冷藏期间的品质，延长青圆椒的贮藏期。

关键词: 青圆椒；冷害；茉莉酸甲酯；冷藏；品质

Abstract: In order to explore the effects of methyl jasmonate (MeJA) treatment on the chilling injury-related physiological factors and nutritional quality of postharvest green bell peppers, freshly harvested bell peppers (cv. ‘Jingtian 3’) were dipped in 30 μmol/L MeJA solution or distilled water as control for 10 min and stored at 4 ℃ after shade drying. During storage, the chilling injury index, mass loss percentage, hardness, soluble solid content, total chlorophyll content, the contents of antioxidant substances such as VC, total phenols and flavonoids and malondialdehyde content of green bell peppers were determined as well as the activities of polyphenol oxidase (PPO), peroxidase (POD), ascorbate peroxidase (APX) and catalase (CAT). The results showed that MeJA treatment significantly inhibited chilling injury of green bell peppers, slowed down the reduction of VC, total phenols and flavonoids, and significantly increased the activities of antioxidant enzymes such as PPO, POD, APX and CAT (P < 0.05, P < 0.01), thus enhancing the antioxidant capacity and slowing down the deterioration of green bell pepper quality. In conclusion, MeJA can reduce chilling injury of green bell peppers, and maintain the physiological quality during cold storage, thereby prolonging the storage life.

Key words: green bell pepper; chilling injury; methyl jasmonate; cold storage; quality

中图分类号:

TS255.36

付安珍，左进华，王清，高丽朴，马丽丽，白春美，闫志成，牟建楼. 茉莉酸甲酯处理对青圆椒采后冷害生理与营养品质的影响[J]. 食品科学, 2021, 42(15): 213-219.

FU Anzhen, ZUO Jinhua, WANG Qing, GAO Lipu, MA Lili, BAI Chunmei, YAN Zhicheng, MU Jianlou. Effect of Methyl Jasmonate Treatment on Chilling Injury-Related Physiological Factors and Nutritional Quality of Postharvest Green Bell Peppers[J]. FOOD SCIENCE, 2021, 42(15): 213-219.

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茉莉酸甲酯处理对青圆椒采后冷害生理与营养品质的影响

Effect of Methyl Jasmonate Treatment on Chilling Injury-Related Physiological Factors and Nutritional Quality of Postharvest Green Bell Peppers

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