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首页> 外文期刊>Acta Horticulturae >Effect of methyl jasmonate and salicylic acid postharvest treatment on mechanisms and activities of antioxidants in lemon fruit rind during cold storage.
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Effect of methyl jasmonate and salicylic acid postharvest treatment on mechanisms and activities of antioxidants in lemon fruit rind during cold storage.

机译：茉莉酸甲酯和水杨酸采后处理对柠檬果皮冷藏过程中抗氧化剂作用机理和活性的影响。

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摘要

'Eureka' lemons are chilling sensitive and develop chilling injury (CI) during cold quarantine treatment (-0.5 degrees C). The fruit contains antioxidants that may either enhance chilling tolerance or induce defensive responses to protect fruit from damages caused by chilling. Soluble sugars (sucrose, glucose and fructose) in the rind can increase fruit chilling tolerance. Postharvest treatments with methyl jasmonate (MJ) and salicylic acid (SA) have been successfully used to reduce CI. With the aim of enhancing antioxidant activities and carbohydrate levels, fruit were treated with various combination of MJ and SA (10 micro M MJ or 2 mM SA or 10 micro M MJ and 2 mM SA or 1 micro M MJ and 0.2 mM SA or 0.1 micro M MJ and 0.02 mM SA) and thereafter, waxed and stored at -0.5 degrees C for either 0, 7, 14, 21, 28, 35, or 42 days plus 7 days at room temperature (25 degrees C) where after CI was evaluated. Total antioxidant scavenging capacity, ascorbic acid, total phenolics and soluble sugars in the rind were determined. Treatment with MJ and/or SA significantly (P<=0.05) reduced CI. Compared with other treatments, 10 micro M MJ and 2 mM SA was more effective in protecting fruit from chilling damage by delaying and reducing CI symptoms. Exposing fruit to -0.5 degrees C for 14 days, resulted in high total antioxidant capacity presumably in response to cold stress. Total antioxidant capacity in untreated fruit decreased with extended cold storage time from 21-42 days. Treatment with MJ and SA delayed the degradation of total antioxidant capacity in lemons during cold storage. Seemingly, MJ and SA treated fruit were chilling tolerant due to high antioxidant activities. Treatments with 10 micro M MJ and/or 2 mM SA were also effective in inducing other antioxidants such as total phenolics and ascorbic acid, which could have enhanced chilling tolerance. Furthermore, treatment with 10 micro M MJ and/or 2 mM SA were effective in increasing rind sugar levels. This could have enhanced chilling tolerance by increasing the pool of sugars acting as osmoprotectants presumably protecting fruit from CI. Therefore, treatment with 10 micro M MJ and/or 2 mM SA is suggested to increase chilling tolerance of lemons during quarantine treatment.
机译：“尤里卡”柠檬对冷害敏感，在冷检疫处理（-0.5摄氏度）期间会产生冷害（CI）。水果中的抗氧化剂可以增强耐寒性或诱导防御反应，从而保护水果免受冷害的损害。果皮中的可溶性糖（蔗糖，葡萄糖和果糖）可以增加水果的耐寒性。茉莉酸甲酯（MJ）和水杨酸（SA）的收获后治疗已成功用于降低CI。为了增强抗氧化活性和碳水化合物水平，对水果进行了多种MJ和SA处理（10 micro M MJ或2 mM SA或10 micro M MJ和2 mM SA或1 micro M MJ和0.2 mM SA或0.1 micro M MJ和0.02 mM SA），然后打蜡并在-0.5摄氏度下存放0、7、14、21、28、35或42天，然后在室温（25摄氏度）下放置7天，之后进行CI被评估。测定果皮中的总抗氧化剂清除能力，抗坏血酸，总酚类和可溶性糖。用MJ和/或SA治疗显着（P <= 0.05）降低CI。与其他处理相比，10 micro M MJ和2 mM SA通过延迟和减少CI症状来更有效地保护果实免受冷害。将水果暴露于-0.5摄氏度下14天，可能会导致高总抗氧化能力，可能是对冷胁迫的反应。冷藏时间从21-42天延长，未处理水果的总抗氧化能力下降。 MJ和SA处理可延迟冷藏期间柠檬中总抗氧化能力的下降。看起来，MJ和SA处理过的水果由于具有很高的抗氧化活性，因此具有耐寒性。用10 micro M MJ和/或2 mM SA处理还可以有效诱导其他抗氧化剂，例如总酚和抗坏血酸，这些抗氧化剂可以增强耐寒性。此外，用10 micro M MJ和/或2 mM SA处理可有效提高果皮糖水平。通过增加充当渗透保护剂的糖类库（大概可以保护水果免受CI影响），可以提高耐寒性。因此，建议在隔离处理过程中使用10 micro M MJ和/或2 mM SA进行处理，以提高柠檬的耐寒性。

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