González-Aguilar G A, Fortiz J, Cruz R, Baez R, Wang C Y
Centro de Investigación en Alimentación y Desarrollo, AC, Dirección de Tecnología de Alimentos de Origen Vegetal, A.P. 1735, Hermosillo, Sonora (83000), Mexico.
J Agric Food Chem. 2000 Feb;48(2):515-9. doi: 10.1021/jf9902806.
Exposure of mango (Mangifera indica cv. Tommy Atkins) fruit to methyl jasmonate (MJ) vapors (10(-)(4) M) for 24 h at 25 degrees C reduced chilling injury during subsequent storage for 21 days at 7 degrees C and after 5 days of shelf life at 20 degrees C. The chilling tolerance induced by MJ was positively correlated with the reduction in the percent ion leakage of mango tissue. The overall quality of MJ-treated fruit was also better than that of control fruit. MJ treatment increased the total soluble solids but did not affect titratable acidity or pH. MJ also did not change the normal climacteric rise in respiration, water loss, and softening rates. The efficacy of MJ to reduce chilling injury and decay of mango could be related to the tolerance induced at low temperature. It was concluded that MJ treatment may prevent chilling injury symptoms of mango without altering the ripening process.
将芒果（芒果品种汤米·阿特金斯）果实于25℃下暴露于茉莉酸甲酯（MJ）蒸汽（10⁻⁴M）中24小时，可减轻随后在7℃下贮藏21天以及在20℃下货架期5天后的冷害。MJ诱导的耐冷性与芒果组织离子渗漏率百分比的降低呈正相关。MJ处理果实的总体品质也优于对照果实。MJ处理增加了总可溶性固形物，但不影响可滴定酸度或pH值。MJ也未改变呼吸作用、水分损失和软化速率的正常跃变上升。MJ减轻芒果冷害和腐烂的功效可能与低温诱导的耐受性有关。得出的结论是，MJ处理可预防芒果的冷害症状，而不改变其成熟过程。
