Huang Xiaojie, Li Jing, Shang Hongli, Meng Xin
College of Food Science and Engineering, Liaoning Medical University, Jinzhou, 121000, China; Engineering Research Center for Meat Processing and Safety Control, Liaoning, Province, China.
J Sci Food Agric. 2015 Jan;95(2):337-43. doi: 10.1002/jsfa.6725. Epub 2014 Jun 3.
The effects of postharvest methyl jasmonate (MeJA) fumigation on total soluble solids (TSS), titratable acidity (TA), ascorbic acid, total phenolic content (TPC), total monomeric anthocyanins (TMAs), individual anthocyanins and antioxidant activity of blueberries stored at 1 °C for 28 days were evaluated. Prior to storage, the blueberries were fumigated with 0.05 mmol L(-1) MeJA for 12 h. Control blueberries were subjected to the same conditions but were not exposed to MeJA.
MeJA treatment had no adverse effect on TSS and TA and inhibited the decrease in ascorbic acid during storage. MeJA treatment induced an enhancement in TPC on day 21; TPC decreased thereafter. Similarly, a significant increase in TMAs and individual anthocyanins was observed 21 days after MeJA treatment. TPC, TMAs and individual anthocyanins increased in control fruits on day 7 and decreased thereafter. Moreover, MeJA treatment maintained higher levels of antioxidant activity during the entire storage period.
These results suggest that cold storage enhances TPC, TMAs and individual anthocyanin content during short-term storage. However, postharvest application of MeJA to blueberries enhances TPC, TMAs and individual anthocyanin content during long-term storage.
评估了采后茉莉酸甲酯（MeJA）熏蒸对在1℃下储存28天的蓝莓的总可溶性固形物（TSS）、可滴定酸度（TA）、抗坏血酸、总酚含量（TPC）、总单体花青素（TMA）、单个花青素以及抗氧化活性的影响。在储存前，用0.05 mmol L(-1) MeJA熏蒸蓝莓12小时。对照蓝莓在相同条件下处理，但未接触MeJA。
MeJA处理对TSS和TA没有不利影响，并抑制了储存期间抗坏血酸的减少。MeJA处理在第21天诱导TPC增加；此后TPC下降。同样，在MeJA处理21天后观察到TMA和单个花青素显著增加。对照果实中的TPC、TMA和单个花青素在第7天增加，此后下降。此外，MeJA处理在整个储存期间保持较高水平的抗氧化活性。
这些结果表明，冷藏在短期储存期间会提高TPC、TMA和单个花青素含量。然而，采后对蓝莓施用MeJA可在长期储存期间提高TPC、TMA和单个花青素含量。
