作　　者： ; ; ; ; ;

机构地区： 南京农业大学食品科技学院

出　　处： 《植物生理与分子生物学学报》 2003年第1期52-58,共7页

摘　　要： 研究了不同浓度茉莉酸甲酯 (Me JA)处理对菜用大豆荚贮藏期间衰老与腐烂的影响。结果表明 ,采用 1和 10 μmol/L浓度的Me JA处理可以降低豆荚呼吸强度、乙烯产生和O- ·2 的生成 ,保持荚中超氧化物歧化酶 (SOD)活性 ,减少荚内O- ·2 的积累 ,保持豆荚中Vc和叶绿素含量 ,并显著地提高豆荚中苯丙氨酸解氨酶(PAL)、过氧化物酶 (POD)活性和木质素的含量 ,减少腐烂的发生 ,从而延长贮藏期。但是 ,用 10 0 μmol/L的Me JA处理会促进豆荚衰老 ,增加腐烂的发生。 The effects of exogenous methyl jasmonate (Me-JA) on senescence and decay in vegetable soybean during storage were investigated. Treatments with 1 and 10 μmol/L methyl jasmonate slowed the senescence process of postharvest vegetable soybean pods, as evidenced by the lower levels of ethylene production(Fig.4B), respiratory rate (Fig.4A), and MDA (Fig.3A) and superoxide contents (Fig.5B),and higher levels of SOD activity (Fig.5A), and Vc and chlorophyll contents (Fig.6). Me-JA treatment significantly promoted PAL (Fig.1A) and POD (Fig.2A) activities and lignin content (Fig.1B), which might account for higher disease resistance and lower decay index (Fig.3B) in Me-JA-treated pods. High concentration of Me-JA (100 μmol/L) treatment, however, promoted the senescence process of harvested vegetable soybean pods, thereby accelerating their decay.

关 键 词： 菜用大豆 贮藏期 采后生理 衰老 腐烂 莱莉酸甲酯 抗病性

领　　域： [农业科学] [生物学]