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茉莉酸甲酯处理对采后荔枝褐变及能量代谢的影响

何妹英 王敏 帅良 廖玲燕 殷菲胧 刘云芬 梁园丽 蔡文 宋慕波 黄亮亮

山东农业科学2025,Vol.57Issue(10):83-94,12.
山东农业科学2025,Vol.57Issue(10):83-94,12.DOI:10.14083/j.issn.1001-4942.2025.10.010

茉莉酸甲酯处理对采后荔枝褐变及能量代谢的影响

Effects of Methyl Jasmonate Treatment on Postharvest Litchi Browning and Energy Metabolism

何妹英 1王敏 2帅良 3廖玲燕 4殷菲胧 5刘云芬 5梁园丽 5蔡文 5宋慕波 5黄亮亮6

作者信息

  • 1. 桂林理工大学广西岩溶地区水污染控制与用水安全保障协同创新中心/广西环境污染控制理论与技术重点实验室,广西桂林 541006||贺州学院食品与生物工程学院/广西康养食品科学与技术重点实验室,广西贺州 542899
  • 2. 贺州学院食品与生物工程学院/广西康养食品科学与技术重点实验室,广西贺州 542899||南宁职业技术学院健康与旅游学院,广西南宁 530008
  • 3. 贺州学院食品与生物工程学院/广西康养食品科学与技术重点实验室,广西贺州 542899||南昌师范学院化学与食品科学学院,江西南昌 330023
  • 4. 南昌师范学院化学与食品科学学院,江西南昌 330023
  • 5. 贺州学院食品与生物工程学院/广西康养食品科学与技术重点实验室,广西贺州 542899
  • 6. 桂林理工大学广西岩溶地区水污染控制与用水安全保障协同创新中心/广西环境污染控制理论与技术重点实验室,广西桂林 541006
  • 折叠

摘要

Abstract

Litchi is primarily consumed fresh.However,it is highly susceptible to browning after har-vest,making the exploration of preservation techniques particularly important.In this study,methyl jasmonate(MeJA)at concentrations of 0,10,50 and 100 μmol/L was used to treat postharvest litchi.The changes of browning index,colorimetric values,antioxidant capacity and ATP content,and the expression of energy me-tabolism-related genes in pericarp during storage were measured to elucidate the effects of MeJA treatment on browning and energy metabolism in postharvest litchi.The results indicated that MeJA significantly inhibited browning of postharvest litchi(P<0.05),and 100 μmol/L MeJA was the most effective.Additionally,it was found that 100 pmol/L MeJA treatment significantly maintained high erexpression of energy metabolism-related genes including LcSnRK2、LcATPb、LcAAC、LcAOX1 and LcAOX1 in later storage period,thereby sustained higher ATP content and energy charge,and ultimately inhibited the occurrence of browning.On the other hand,100 pmol/L MeJA treatment could also significantly maintain higher ascorbic acid(AsA)and glutathi-one(GSH)contents,as well as higher activities of catalase(CAT)and superoxide dismutase(SOD)in litchi pericarp in later storage period,thereby preserve stronger antioxidant capacity and delay the onset of browning.The results of this study could provide a theoretical foundation for future research on the relationship between browning and energy metabolism in postharvest litchi.

关键词

荔枝/茉莉酸甲酯/褐变/能量代谢/相关性分析

Key words

Litchi chinensis/Methyl jasmonate/Browning/Energy metabolism/Correlation analysis

分类

农业科技

引用本文复制引用

何妹英,王敏,帅良,廖玲燕,殷菲胧,刘云芬,梁园丽,蔡文,宋慕波,黄亮亮..茉莉酸甲酯处理对采后荔枝褐变及能量代谢的影响[J].山东农业科学,2025,57(10):83-94,12.

基金项目

广西自然科学基金项目(2024GXNSFBA010323) (2024GXNSFBA010323)

国家自然科学基金项目(32260611) (32260611)

中国博士后科学基金项目(2023MD744202) (2023MD744202)

贺州学院博士科研启动基金项目(2024BSQD06) (2024BSQD06)

贺州学院博士后创新实践基地科研启动基金项目(349000075) (349000075)

山东农业科学

OA北大核心

1001-4942

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