| Abstrakt: |
The effect of methyl jasmonate treatment with 10, 100 and 1 500 µmol/L on the preservation effect of "Jinguan" apple fruit during storage at room temperature (20±2) °C was studied. The results show that: at the 21th day, the peak of respiration rate and ethylene release rate in the 1 500 µmol/L MeJA treatment group is 1.07 times and 1.05 times of the control group, respectively, whereas the levels in the 10 µmol/L MeJA group were 26% and 24% lower than those in the control group, respectively. On the 35th day, the hardness, titrable acid and total phenol contents of 1 500 µmol/L MeJA treatment group were 5%, 10% and 9% lower than those of the control group, respectively, while those of 10 µmol/L MeJA treatment group were 1.05 times, 1.07 times and 1.04 times of that of 100 µmol/L MeJA treatment group, respectively. On the 35th day, MDA content and O2- ⋅ production rate in 10 µmol/L MeJA treatment group were 14% and 12% lower than those in the control group, respectively. They were both 5% lower than those in 100 µmol/L MeJA treatment group, and 1.06 and 1.16 times higher than those in 1 500 µmol/L MeJA treatment group. 10 µmol/L MeJA treatment had better preservation effect, while 1 500 μmol/L MeJA treatment had the opposite effect, accelerating fruit ripening and senility. The study provides reference for the development of new preservation technology for apples. [ABSTRACT FROM AUTHOR] |
