Effects of MeJA Treatment on Skin Browning and Antioxidant Capacity of Postharvest ‘Huangguan’ Pear During Cold Storage

doi:10.11923/j.issn.2095-4050.cjas18100007

Abstract

Abstract:

To study the inhibiting mechanism of MeJA on skin browning, treatment of 1, 10 and 100 μmol/L MeJA dip were applied to post-harvested ‘Huangguan’ pear fruits and the effects on skin browning spot index, polyphenol content, PPO and PAL activity, antioxidant defense systems including POD, CAT, APX activity, DPPH clearance ratio and the H₂O₂ content were detected. The results showed that compared with control (without MeJA treatment), treatment of 100 μmol/L MeJA reduced the skin browning spot index markedly, decreased PPO, PAL activity and polyphenol content, increased POD, CAT, APX activity and DPPH clearance ratio, decreased the H₂O₂ content. Above all, treatment of 100 μmol/L MeJA could reduce skin browning of ‘Huangguan’ pear during the long-term cold storage through inducing antioxidant defense of pear skin, removing H₂O₂ and inhibiting oxidation of phenols.

Key words: MeJA, ‘Huangguan’ Pear, Skin Browning, Antioxidant Capacity

CLC Number:

S661.2

Wang Qingguo, Wang Xuan, Xu Xinxin, Tao Ning, Liu Pei. Effects of MeJA Treatment on Skin Browning and Antioxidant Capacity of Postharvest ‘Huangguan’ Pear During Cold Storage[J]. Journal of Agriculture, 2020, 10(2): 85-91.

Figures/Tables 5

References 34

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