Effect of Methyl Jasmonate Treatment on Quality of Postharvest Pepper Subjected Vibration during Transportation
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Abstract:
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.
