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Effects of MeJA Treatment on Skin Browning and Antioxidant Capacity of Postharvest ‘Huangguan’ Pear During Cold Storage
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
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.
MeJA / ‘Huangguan’ Pear / Skin Browning / Antioxidant Capacity {{custom_keyword}} /
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以‘巨峰’葡萄果实(Vitis vinifera L.× V. labrusca L. cv. ‘Kyoho’)为试材,研究了10μmol/L茉莉酸甲酯(methyljasmonate,MeJA)熏蒸处理对采后葡萄果实在1℃贮藏期间酚酸含量和抗氧化活性的影响,并从苯丙烷类代谢角度分析了相关机理。结果显示:10μmol/L MeJA处理可显著抑制葡萄果实贮藏期间腐烂率和落粒率的上升,诱导苯丙烷类代谢关键酶苯丙氨酸解氨酶(PAL)、肉桂酸羟化酶(C4H)和查耳酮合成酶(CHS)活性的上升并延缓对香豆酰-CoA连接酶(4-CL)活性的下降,同时显著提高果实主要酚酸(没食子酸、咖啡酸、原儿茶酸、丁香酸和p-香豆酸)和总酚含量并维持了DPPH自由基清除率和总还原力。结果表明:MeJA可通过调控葡萄果实苯丙烷类代谢相关酶系的活性,从而有效诱导果实中酚酸的合成并维持果实贮藏期间抗氧化活性,最终提高了果实采后食用和营养品质。
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Radish (Raphanus sativus) sprouts have received attention as an important dietary vegetable in Asian countries. The flavonoid pathway leading to anthocyanin biosynthesis in radishes is induced by multiple regulatory genes as well as various developmental and environmental factors. This study investigated anthocyanin accumulation and the transcript level of associated genes in radish sprouts exposed to light and methyl jasmonate (MeJA). The anthocyanin content of sprouts exposed to light and treated with MeJA was higher than that of sprouts grown under dark conditions without MeJA, and the highest anthocyanin content was observed within 6-9 days after sowing (DAS). Transcript levels of almost all genes were increased in radish sprouts grown in light conditions with 100 mu M MeJA relative to sprouts grown under dark conditions with or without MeJA treatment, especially at 3 DAS. The results suggest that light and MeJA. treatment applied together during radish seedling development, enhance anthocyanin accumulation.
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We studied the effect of phytohormone methyl jasmonate (MJ) on the expression of WCS (wheat cold specific) family genes and the activity of the key antioxidant enzymes in wheat seedling leaves at a low hardening temperature (4°C). Incubation at 4°C induced an increase in the cold tolerance of seedlings, which was accompanied by an increase in the levels of transcripts of WCS120 and WCS19 genes as well as an increase in the activity of superoxide dismutase (SOD) and peroxidase (PO). The pretreatment of seedlings with MJ significantly increased the mRNA content of WCS120 and WCS19 genes and, at the same time, caused an increase in the activity of SOD and PO, thus contributing to further increase in the cold tolerance of the plants (i.e., enhanced the hardening effect induced by low temperature).
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MYC2, a basic helix-loop-helix transcription factor, is a master regulator in Jasmonic acid (JA) signaling pathway. However, the functions of SlMYC2 in methyl jasmonate (MeJA)-mediated fruit chilling tolerance are far from being clearly understood. Thus, in the present work, we constructed SlMYC2-silenced tomato fruit by virus-induced gene silencing (VIGS) and investigated the function of SlMYC2 in MeJA-induced tomato fruit chilling tolerance. The results showed that MeJA treatment markedly induced the SlMYC2 expression; increased proline content, lycopene content, and antioxidant enzyme activities, including superoxide dismutase, peroxidase, catalase, and ascorbate peroxidase; inhibited the increase of electrical conductivity and malondialdehyde content; and effectively reduced the chilling injury (CI) incidence and CI index. However, these effects of MeJA treatment were partially counteracted in SlMYC2-silenced tomato fruit, and the CI incidence and CI index in ( SlMYC2-silenced + MeJA)-treated fruit were higher than those in MeJA-treated fruit. Our results indicated that SlMYC2 might be involved in MeJA-induced chilling tolerance, possibly by ameliorating the antioxidant enzyme system of fruit and increasing proline and lycopene levels.
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