Zolfagharinasab Rahim, Hadian Javad
Azad University, Azadshahr, Iran.
Pak J Biol Sci. 2007 Feb 15;10(4):612-6. doi: 10.3923/pjbs.2007.612.616.
Susceptibility to chilling injury in pomegranate is the main limiting factors for storage fruits in low temperature. Inducing chilling tolerance make possible to storage fruits in low temperature for long time. In this study effect of different concentrations of methyl jasmonate (8, 16 and 24 microL L(-1)) as comparison with control on inducing chilling tolerance of pomegranate fruits (Malas Save) was investigated. Qualitative attributes of treated fruits was investigated in different times during low temperature storage and also after transferring that to high temperature as a shelf life. The results showed that methyl jasmonate suppressed chilling injury and water loss and preserved external appearance in pomegranate fruits without abnormal effects on internal fruits quality. In general, with increasing methyl jasmonate concentration, fruits chilling injury reduced significantly. The highest chilling injury index was found in control fruits and the lowest one was for 24 microL L(-1) during storage in low temperature and also after placing in high temperature. Furthermore, no significant differences was found between treated and control fruits for internal fruit characteristics at end of storage.
石榴对冷害的敏感性是其果实低温贮藏的主要限制因素。诱导耐冷性使得果实能够在低温下长时间贮藏成为可能。本研究调查了不同浓度茉莉酸甲酯（8、16和24 μL L⁻¹）与对照相比对石榴果实（马拉斯·萨韦）诱导耐冷性的影响。在低温贮藏期间的不同时间以及将果实转移到高温作为货架期后，对处理果实的品质属性进行了研究。结果表明，茉莉酸甲酯抑制了石榴果实的冷害和水分损失，保持了果实外观，且对果实内部品质没有不良影响。总体而言，随着茉莉酸甲酯浓度的增加，果实冷害显著降低。在低温贮藏期间以及置于高温后，对照果实的冷害指数最高，而24 μL L⁻¹处理的果实冷害指数最低。此外，贮藏结束时处理果实和对照果实的内部果实特性没有显著差异。
