Effect of Methyl Jasmonate on Chilling Injury Regulation in Fresh Betel Nut
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Abstract:
Fresh betel nuts from Wancheng Town, Wanning County, Hainan Province were used to evaluate the effect of different concentrations of methyl jasmonate (MeJA) on chilling injury in fresh betel nuts. In a sealed environment at 15 ℃, fresh betel nuts were fumigated with 0, 10, or 100 μmol/L MeJA for 24 h. After the treatment was completed, betel nut fruits were stored at 11 ℃ for 30 d and sampled every other week for measurement of chilling indicators. The results showed that betel nuts not treated with MeJA exhibited clear symptoms of chilling injury after one week of storage, which primarily presented as water stain-like spots and dark spots on the surface, core browning, and increased lignification. In contrast, symptoms of chilling injury and core browning were significantly inhibited in the MeJA-treated group of betel nuts, and increases in cell membrane permeability and malondialdehyde (MDA) content were inhibited. The activity of several enzymes related to lignification were inhibited, including polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), cinnamic alcohol dehydrogenase (CAD), and peroxidase (POD), thereby inhibiting the increase of lignification and slowing the loss of phenolic substances. The effect of 100 μmol/L MeJA treatment were superior to those of 10 μmol/L MeJA treatment.
