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中国精品科技期刊2020
郭慧静,周樱子,王飞,等. 茉莉酸甲酯静电雾化喷施对西梅采后贮藏品质及香气的影响J. 食品工业科技,2026,47(13):1−12. doi: 10.13386/j.issn1002-0306.2025070168.
引用本文: 郭慧静,周樱子,王飞,等. 茉莉酸甲酯静电雾化喷施对西梅采后贮藏品质及香气的影响J. 食品工业科技,2026,47(13):1−12. doi: 10.13386/j.issn1002-0306.2025070168.
GUO Huijing, ZHOU Yingzi, WANG Fei, et al. Effect of Electrostatic Atomization Spraying of Methyl Jasmonate on the Postharvest Storage Quality and Aroma of PruneJ. Science and Technology of Food Industry, 2026, 47(13): 1−12. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2025070168.
Citation: GUO Huijing, ZHOU Yingzi, WANG Fei, et al. Effect of Electrostatic Atomization Spraying of Methyl Jasmonate on the Postharvest Storage Quality and Aroma of PruneJ. Science and Technology of Food Industry, 2026, 47(13): 1−12. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2025070168.

茉莉酸甲酯静电雾化喷施对西梅采后贮藏品质及香气的影响

Effect of Electrostatic Atomization Spraying of Methyl Jasmonate on the Postharvest Storage Quality and Aroma of Prune

  • 摘要: 为探究茉莉酸甲酯(Methyl jasmonate,MEJA)静电雾化喷施对西梅采后贮藏品质的影响,以新疆‘法兰西’西梅为试材,采用0.1 mmol/L MEJA喷施后置于0 ℃冷库贮藏100 d。结果表明,外源静电雾化喷施MEJA显著延缓了西梅果实的采后品质劣变。与对照组(CK)相比,贮藏末期MEJA处理组的呼吸强度降低10.3%,乙烯释放峰值推迟20 d,果实腐烂率降低60.89%,果实硬度提高15.10%;超微结构观察显示,MEJA处理有效抑制了西梅果实细胞壁组分的解聚,从而维持了细胞结构的完整性。进一步研究发现,MEJA处理显著抑制了乙醇代谢途径关键酶丙酮酸羧化酶(Pyruvate carboxylase,PDC)和乙醇脱氢酶(Alcohol dehydrogenase,ADH)的活性,导致乙醇和乙醛积累量分别减少了17.4%和18.4%。香气测定共鉴定出94种挥发性物质成分,发现不同贮藏时期西梅香气成分存在差异,且MEJA处理能促进果实香气成分的释放和维持。相关性分析表明,果实理化品质指标与酶活性之间显著相关(P<0.05),主成分分析表明两组样品贮藏品质存在差异,MEJA处理组保鲜效果较好。综上,MEJA静电雾化处理可维持果实贮藏品质,是一种应用于西梅采后保鲜的有效方法。

     

    Abstract: To investigate the effects of methyl jasmonate (MEJA) electrostatic atomization treatment on the postharvest storage quality of prune fruits, 'French' prunes (Prunus domestica L.) from Xinjiang were treated with 0.1 mmol/L MEJA and stored at 0 ℃ for 100 days. The results demonstrated that exogenous methyl jasmonate (MEJA) applied via electrostatic atomization significantly delayed postharvest quality deterioration in prune fruits. Compared with the control group (CK), the MEJA-treated group showed a 10.3% reduction in respiration rate, a 20-day delay in ethylene production peak, a 60.89% decrease in decay incidence, and a 15.10% increase in firmness at the end of storage period. Ultrastructural observations revealed that MEJA treatment effectively inhibited the depolymerization of cell wall components in prune fruits, thereby maintaining cellular structural integrity. Further investigation indicated that MEJA treatment significantly suppressed the activities of key enzymes in the ethanol metabolic pathway, including pyruvate carboxylase (PDC) and alcohol dehydrogenase (ADH), resulting in 17.4% and 18.4% reductions in ethanol and acetaldehyde accumulation, respectively. A total of 94 volatile aroma compounds were identified using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry, with significant differences observed in the major aroma components between different storage periods and between treatment groups, MEJA treatment was found to promote the release and maintenance of fruit aroma components. Correlation analysis revealed significant relationships (P<0.05) between physicochemical quality parameters and enzymatic activities, while principal component analysis demonstrated distinct storage quality characteristics between groups, with the MEJA-treated samples exhibiting superior preservation effects. In conclusion, MEJA electrostatic atomization treatment effectively maintains fruit quality during storage, representing a promising postharvest preservation method for prune fruits.

     

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