本实验通过研究5 μmol/L的茉莉酸甲酯（methyl jasmonate，MeJA）处理，对模拟运输振动后的尖椒在常温贮藏（20±1 ℃）条件下的感官评分、重量减轻、呼吸强度、叶绿素水平、可溶性固形物（TSS）、维生素C（Vc）含量、抗氧化酶活性等多项品质指标的影响，以测定MeJA处理对振动后尖椒的保鲜效果。实验结果表明：与不振动处理组相比，模拟运输振动会使尖椒产生机械损伤，加快果实的呼吸作用和蒸腾作用，抑制POD、CAT、APX活性；而MeJA处理可以有效维持振动后尖椒的外观品质和抗氧化酶的活性，减少水分和重量的损失，减缓果实硬度的下降，抑制呼吸强度，延缓果实叶绿素含量的降解及可溶性固形物、Vc含量的下降。因此，MeJA处理可以有效的清除活性氧，减少尖椒的逆境胁迫损伤，保持果实的贮藏品质，延长其货架期。

In this research, the sensory score, weight loss, respiration intensity, level of chlorophyll, soluble solids, vitamin C content, and antioxidant enzyme activities of the pepper, subjected to simulated transport vibration and treatment with 5 μmol/L methyl jasmonate (MeJA), over the storage of pepper at 20±1 ℃ were periodically measured to evaluate the preservative effect of MeJA treatment on pepper. The experimental results showed that compared with the group without vibration, the vibration-treated peppers were mechanically damaged, with accelerated there spiration and transpiration and inhibited the activities of POD, CAT and APX. MeJA treatment effectively maintained the sensory quality and antioxidant activity of pepper subjected to vibration, while reducing water and weight loss, slowing down the decline of fruit hardness, inhibiting respiratory strength, and restraining the decline of chlorophyll, soluble solids and vitamin C contents. Thus, MeJA treatment could remove active oxygen species, reduce stress-induced damage, while maintaining the storage quality and prolonging the shelf life of pepper.

国家重点研发计划项目（2016YFD0400901）；国家大宗蔬菜产业体系建设项目（CARS-23-E-02）；国家科技支撑计划课题（2015BAD16B01）；北京市农林科学院青年基金项目（QNJJ201709）