摘要
【目的】探究在室温条件下(25℃±1℃)茉莉酸甲酯(MeJA)与壳聚糖(CTS)对采后金蜜李果实品质及抗氧化活性的作用。【方法】以蒸馏水处理为对照(CK),分别用100µmol/L MeJA、0.5%CTS和100µmol/L MeJA+0.5%CTS共3种溶液处理金蜜李,测定其在贮藏10 d内贮藏品质及抗氧化能力等指标的变化。【结果】与CK相比,0.5%CTS,100µmol/L MeJA和100µmol/L MeJA+0.5%CTS复合处理,均能降低金蜜李腐烂率、失重率,提高果实硬度和抗氧化能力,其中,100µmol/L MeJA+0.5%CTS复合处理效果最佳,腐烂率和失重率分别较CK降低了12.78%和1.07%;硬度和抗氧化能力分别较CK提高了63.64%和33.93%。【结论】0.5%CTS和100µmol/L MeJA处理均能延长金蜜李贮藏时间,延缓金蜜李品质劣变,以100µmol/L MeJA+0.5%CTS复合处理保鲜效果最好。
【Objective】To investigate the effects of methyl jasmonate(MeJA)and chitosan(CTS)on the quality and antioxidant activity of postharvest Jinmi plums stored at room temperature(25℃±1℃).【Method】With distilled water treatment as a control(CK),Jinmi plums were soaked in solutions of 100μmol/L MeJA,0.5%CTS and 100μmol/L MeJA+0.5%CTS solutions for 10 min,and the changes of storage quality and antioxidant capacity were measured within 10 days.【Result】Compared to CK,0.5%CTS,100μmol/L MeJA and 100μmol/L MeJA+0.5%CTS composite treatments reduced the rotting and weight loss rates of the plums,while improved the hardness and antioxidant capacity of fruit.Among them,the combined treatment of 100μmol/L MeJA+0.5%CTS was the most effective,reducing the rotting and weight loss rates by 12.78%and 1.07%,respectively;and increasing hardness and antioxidant capacity by 63.64%and 33.93%,respectively.【Conclusion】Both 0.5%CTS and 100μmol/L MeJA treatments could prolong the storage time of Jinmi plums and delay the deterioration of fruit quality,with the combined treatment of 100μmol/L MeJA+0.5%CTS had the best preservation effect.
作者
袁彬书
李想
鲁茂辉
王子轩
陈鸿宇
兰雪娇
杨昳玥
廖玲
YUAN Binshu;LI Xiang;LU Maohui;WANG Zixuan;CHEN Hongyu;LAN Xuejiao;YANG Dieyue;LIAO Ling(College of Horticulture,Sichuan Agricultural University,Chengdu 611130,China)
出处
《四川农业大学学报》
北大核心
2025年第6期1432-1436,1444,共6页
Journal of Sichuan Agricultural University
基金
国家现代农业产业技术体系四川水果创新团队(SCCXTD-2024-4)。
