外源茉莉酸甲酯对草莓冷藏期间采后腐烂和品质的影响

[目的]研究了不同浓度的外源茉莉酸甲酯（MeJA）处理对“丰香”草毒（Fragaria ananassaDuch cv.Fengxiang）果实采后品质及果实腐烂的影响.[方法]将供试草莓用MeJA在25℃下熏蒸处理9h并摊凉2h,最终MeJA浓度为1和100 μmol/L.处理后迅速预冷至5℃后,置于（5±1）℃下贮藏（相对湿度90％～95％）.贮藏期间每隔3d取3盒（每盒30果）测定草莓的腐烂指数和备品质指标.[结果]试验表明,1 μmol/L MeJA处理可显著抑制采后草莓果实腐烂的发生,但对果实硬度、Vc可滴定酸（TA）、总糖的含量变化无显著影响.100μmol/L MeJA则显著促进贮藏后期草莓果实硬度及VC的损失,促进果实腐烂的发生,对其他品质指标无显著影响.1和100 mol/L MeJA均没有显著影响果实的呼吸速率.因此,1 μmol/L MeJA没有显著促进草莓果实的衰老,可维持某些果实品质;高浓度MeJA将促进草莓果实品质的下降.[结论]研究得出,1μmol/L的MeJA处理在草莓果实采后贮藏保鲜中具有一定的应用价值.

Effects of MeJA on Decay and Quality of Strawberry during Cold Storage Period

[Objective] To study effects of different concentration MeJA on quality and decay of Fengxiang strawberry.[Method] Strawberries were treated by MeJA under 25 ℃ for 9 hours,then cooling for 2 h,the final concentration of MeJA is 1 and 100 μmol/L.After treatment,strawberries were stored under （5 ± 1）℃ with relative humidity 90％-95％.During storage period,3 boxes of strawberry （30 fruits per box） were used for determination of decay indexes and quality indexes each 3 d.[Result] The results showed that 1 μmol/L MeJA treatment can significantly inhibit decay of strawberry,but has no obvious effects on fruit hardness,Vc,TA,total sugar content.100 μmol/L MeJA can significantly promote hardness,Vc loss and decay,but has no significant effects on other quality indicators.1 and 100 μmol/L MeJA both have no significant influence to fruits＇ breathing rate.[Conclusion] It can be concluded that 1 μmol/L MeJA treatment has a certain application value in storage and preservation of strawberry.