茉莉酸甲酯抑制采后黄冠梨果皮褐变的研究

摘要

This paper studied the influence of methyl jasmonate on peel browning and quality maintenance of postharvest Huangguan pear. The results showed that treatment with methyl jasmonate could effectively inhibit the peel browning of postharvest Huangguan pear being cooled rapidly, keep good appearance, tasting and higher VC content during shelf life, but it had no significant effect on fruit firmness and soluble solids, did not control the browning of flesh, core and the increasing content of malondialdehyde, ethanol. This study provided an effective method to inhibit the peel browning of postharvest huangguan pear.%　　使用茉莉酸甲酯溶液浸蘸，研究其对采后黄冠梨果皮褐变及品质变化的影响。结果表明：黄冠梨经茉莉酸甲酯处理后即使快速降温，仍能有效抑制采后果皮褐变的发生，保持良好的外观、口味及较高的货架期VC含量，但对硬度和可溶性固形物含量没有显著影响。茉莉酸甲酯处理不能有效控制快速降温导致的果肉、果心褐变及丙二醛、乙醇含量的升高。本研究为采后黄冠梨果皮褐变控制提供了有效方法。