Effects Study on MeJA Treatment for Cold Storage of Peache

Abstract

Abstract: ‘haohui’peaches (Prumus persica Batsch)were treated with 1,10 and 100μmol/L methyl jasmonate (MeJA)vapor respectively at 20℃ for 24h before stored at 0℃ for 35d.The untreated fruits developed chilling injury symptoms after4 weeks of storage,as mainly evidenced in increased fruit firmness and reduced extractable juice,referred to leatheriness.Thetreatment with 1or 10μmol/L MeJA has promoted normal ripening and softening,maintained higher levels of extractable juice,total soluble solids(TTS),reducing sugar,total sugar,titratable acidity,VC and improved color development,thereby prevenedchilling injury symptoms development and maintained edible quality.MeJA treatment has also reduced fruit weight loss anddecay incidence.

Key words: peach fruit, chilling injury, leatheriness, quality, methyl jasmonate

FENG Lei, ZHENG Yong-Hua, WANG Feng, ZHANG Lan. Effects Study on MeJA Treatment for Cold Storage of Peache[J]. FOOD SCIENCE, 2003, 24(9): 135-139.

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Effects Study on MeJA Treatment for Cold Storage of Peache

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