不同浓度茉莉酸甲酯对春蜜桃果实品质的影响

doi:10.3969/j.issn.1004-1524.2018.06.14

浙江农业学报 ›› 2018, Vol. 30 ›› Issue (6): 985-991.DOI: 10.3969/j.issn.1004-1524.2018.06.14

不同浓度茉莉酸甲酯对春蜜桃果实品质的影响

李秋利, 高登涛^*, 魏志峰, 王志强, 刘军伟, 杨文佳

中国农业科学院郑州果树研究所,河南郑州 450009

收稿日期:2017-08-29 出版日期:2018-06-20 发布日期:2018-07-02
通讯作者: 高登涛,E-mail:gaodengtao@caas.cn
作者简介:李秋利(1986—),女,河南灵宝人,硕士,主要从事果树栽培生理研究。E-mail: 1069736516@qq.com
基金资助:
中国农业科学院基本科研业务费(1613112017205); 中国农业科学院科技创新工程(CAAS-ASTIP-2016-ZFRI-05)

Effect of different concentrations of methyl-jasmonate on fruit quality of Chunmi peach

LI Qiuli, GAO Dengtao^*, WEI Zhifeng, WANG Zhiqiang, LIU Junwei, YANG Wenjia

Zhengzhou Fruit Research Institute, CAAS, Zhengzhou 450009, China

Received:2017-08-29 Online:2018-06-20 Published:2018-07-02

摘要/Abstract

摘要： 探讨不同浓度茉莉酸甲酯(MJ)对桃果实品质的影响,以早熟桃春蜜为试材,于果实发育S3时期(果实第二次快速生长期)用125、250、500、1 000和2 000 mg·L^-1 5个不同浓度MJ对早熟桃进行处理,研究果实发育期以及成熟期的单果质量、纵横径、可溶性固形物、可滴定酸、色泽、果实硬度等品质指标的变化。结果表明,与对照相比,250 mg·L^-1 MJ处理显著增大了春蜜桃果实的单果质量及纵横径,125和500 mg·L^-1 MJ处理则无显著变化,而1 000和2 000 mg·L^-1 MJ处理比对照显著减小;不同浓度MJ处理均增加了果实中可溶性固形物含量,降低了可滴定酸含量,但处理间无显著差异;250和2 000 mg·L^-1 MJ处理增大了果实硬度,其他处理与对照相比无显著差异;MJ处理对桃果实的着色影响不显著;在果实成熟期,单果质量、纵横径、果实硬度及着色研究效果与果实生长期结果相一致;不同浓度MJ处理增大了春蜜桃果实的固酸比,处理间差异不显著;不同浓度MJ处理对果实的果形指数、可溶性固形物、可滴定酸含量无显著影响(P>0.05)。综合来看,250 mg·L^-1 MJ处理浓度在早熟桃春蜜上有较好的应用效果。

关键词: 桃, 茉莉酸甲酯, 果实品质

Abstract: Early maturing peach Chunmi was treated with different concentrations of methyl-jasmonate (MJ) to discuss its effect on fruit quality. Chunmi peach treated with of 125, 250, 500, 1 000 and 2 000 mg·L^-1 MJ at S3 stage were taken as the test materials to study the changes of single fruit weight, longitudinal and transverse diameter, soluble solid content, titratable acid content, firmness and color parameters of fruit during fruit development and ripening stage. The results showed that the single fruit weight, longitudinal and transverse diameter of Chunmi peach were significantly increased in 250 mg·L^-1 MJ treatment, were decreased significantly in 1 000 and 2 000 mg·L^-1 MJ treatment, while there was no significant difference in 125 and 500 mg·L^-1 MJ treatment compared with the control group. Different concentrations of MJ treatment increased the soluble solid content, reduced titratable acid content, but showed no significant difference among treatments. The firmness of fruit was increased in 250 and 2 000 mg·L^-1 MJ treatment, while there was no significant difference by the other MJ treatments compared with the control group. The color parameters showed no significant difference in all MJ treatments compared with the control group. The results of single fruit weight, longitudinal and transverse diameter, firmness and color parameters of fruit during fruit development period were consistent with that during fruit mature period. Different concentrations of MJ treatment increased the ratio of soluble solids to acidity, but there was no significant difference among treatments during fruit mature period. The fruit shape index, soluble solid content and titratable acid content showed no significant difference in all MJ treatments compared with the control group during fruit mature period. In conclusion, the 250 mg·L^-1 concentration of MJ was shown better application effect on the early maturing peach Chunmi during fruit development and ripening stage.

Key words: peach, methyl-jasmonate, fruit quality

中图分类号:

S662.1

李秋利, 高登涛, 魏志峰, 王志强, 刘军伟, 杨文佳. 不同浓度茉莉酸甲酯对春蜜桃果实品质的影响[J]. 浙江农业学报, 2018, 30(6): 985-991.

LI Qiuli, GAO Dengtao, WEI Zhifeng, WANG Zhiqiang, LIU Junwei, YANG Wenjia. Effect of different concentrations of methyl-jasmonate on fruit quality of Chunmi peach[J]. , 2018, 30(6): 985-991.

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不同浓度茉莉酸甲酯对春蜜桃果实品质的影响

Effect of different concentrations of methyl-jasmonate on fruit quality of Chunmi peach

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