摘要
为了探索减轻杏果实贮藏冷害的保鲜技术,研究了不同浓度茉莉酸甲酯(MeJA)预处理对赛买提杏果实冷害和贮藏品质的影响。先将杏果实置于密闭容器中于20℃下用100、10、1、0μmol/L MeJA熏蒸24 h,后移至0℃冷库贮藏,每隔1周测定果实的品质和冷害指标。结果表明,未经MeJA预处理的杏果实在贮藏2周后即开始发生冷害症状,主要表现为果实褐变和果肉絮败,汁液减少。而1μmol/L MeJA预处理能维持杏果实正常后熟过程,显著减轻冷害症状的发生,保持较高的贮藏品质,具有较好的应用前景。
In order to explore the preservation technology of reducing chilling injury of apricot fruits in storage, the effects of methyl jasmonate （MeJA） treatment of different concentrations on chilling injury and storage quality of Smaiti apricot fruits was studied. In the research, apricot fruits were put in a closed container and fumigated with 100, 10, 1, 0 μmol/L MeJA at 20 ℃ for 24 hours. Then, the container was moved to the cold room at 0 ℃ for storage. The quality and chilling injury indicators were measured every 1 weeks. The results showed that the untreated apricot fruits developed chilling injury symptoms after 2 weeks of storage, as mainly evidenced in increased mealiness and reduced able juice, referred to leatheriness. Pretreatment with 1 μmol/L MeJA could maintain the normal post maturation process of apricot fruits, significantly reduce chilling injury and keep the high storage quality, showing the vast application prospect.
出处
《食品科技》
CAS
北大核心
2014年第7期56-60,共5页
Food Science and Technology
基金
公益性行业(农业)科研专项(201303075)
国家自然科学基金项目(31260408)
新疆农业大学大学生创新项目
关键词
杏
茉莉酸甲酯
冷害
贮藏品质
apricot
methyl jasmonate
chilling injury
storage qualities
