Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain.
Department of Applied Biology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain.
Food Chem. 2021 Feb 15;338:128044. doi: 10.1016/j.foodchem.2020.128044. Epub 2020 Sep 9.
The effects of preharvest treatments with 0.1 mM methyl jasmonate (MeJA) and 0.5 mM salicylic acid (SA) on quality parameters of lemon fruit and their relationship with antioxidant systems, gene expression and bioactive compounds at harvest and during cold storage were evaluated. Results showed that total antioxidant activity, total phenolic content and the major individual phenolics (hesperidin and eriocitrin) were always higher in treated fruit than in controls. The activity of the antioxidant enzymes catalase, peroxidase and ascorbate peroxidase was also increased at harvest by SA and MeJA treatments, especially the last enzyme, for which the expression of its codifying gene was also enhanced. In addition, treated fruit had lower weight and firmness losses, respiration rate and production of ethylene than controls. Moreover, sugars and organic acids were maintained at higher concentration in flavedo and juice as a consequence of preharvest SA and MeJA treatments, showing an effect on maintaining fruit quality properties.
研究了采前用 0.1mM 茉莉酸甲酯（MeJA）和 0.5mM 水杨酸（SA）处理对柠檬果实品质参数的影响及其与抗氧化系统、基因表达和生物活性化合物的关系，以及在冷藏期间的关系。结果表明，处理过的果实中的总抗氧化活性、总酚含量和主要的单个酚类物质（橙皮苷和圣草酚）始终高于对照。采前 SA 和 MeJA 处理还提高了抗氧化酶过氧化氢酶、过氧化物酶和抗坏血酸过氧化物酶的活性，特别是最后一种酶，其编码基因的表达也增强了。此外，处理过的果实比对照的失重率和硬度损失、呼吸速率和乙烯产量都更低。此外，由于采前 SA 和 MeJA 处理，果皮和果汁中的糖和有机酸含量保持在较高水平，这对维持果实品质特性有影响。
