Effect Of Methyl Jasmonate On Storage Quality Of Fresh-cut Cistanche Deserticola Ⅲ
Apr 15, 2024
3 Discussion
Hardness, weight loss rate and TSS content are important indicators of quality changes during fruit and vegetable storage and are important factors affecting fruit storage potential, consumer acceptance and market value. The reduction in moisture not only affects the weight of fruits and vegetables, but also results in a decrease in hardness and TSS content. In this study, MeJA treatment delayed the increase in weight loss rate and could better maintain the hardness and TSS content of fresh-cut desert Cistanche deserticola. This is similar to the research results of Luo Donglan [18] and others, who used MeJA to delay the decline of blueberry hardness and TSS, and effectively maintained the storage quality of blueberries; Zheng Suhui [19] found that MeJA treatment delayed the decline of grape hardness, TSS and titrating acid
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Decrease speed, maintain the quality characteristics of grapes, and extend their shelf life; Li[20] et al. found that treatment with 200 μmol/L MeJA can effectively delay the decline of pear hardness and TSS content. This may be due to the fact that MeJA treatment inhibits the decline of fruit and vegetable The decomposition of the cell wall slows down the degradation and release of polysaccharides in the cell wall, thereby reducing the decrease in hardness of fruits and vegetables and the loss of soluble solids; Ma Chao [21] et al. studied the effect of 0.3mmol/LMeJA treatment on the storage quality of Dictyophora rubra. , The results showed that MeJA treatment significantly delayed the weight loss rate of Dictyophora rubra. This may be because MeJA affected the respiration of Dictyophora rubra, slowing down the respiration rate, reducing the emissions of carbon dioxide and water vapor, thereby reducing weight loss. Cistanche deserticola is more susceptible to microbial contamination after being freshly cut. Guan Haonan's [22] study showed that MeJA has an antibacterial effect. In this study, MeJA treatment delayed the increase in the total number of bacterial colonies during the storage of fresh-cut desert Cistanche deserticola, which is consistent with the conclusion that MeJA effectively reduces the total number of bacterial colonies during the storage of fresh-cut dragon fruit [23] and fresh-cut pineapple [24].
Color is an important characteristic indicator to measure the commerciality of fruit, and has become an important factor affecting consumers' purchasing desire. In this study, 200 µmol/L MeJA treatment significantly delayed the color change of fresh-cut desert Cistanche deserticola. Research by Yang Guangkai [25] and others found that MeJA treatment can effectively improve the color and appearance quality of apples. Studies have shown that MeJA treatment can regulate the hormone balance within plants, delay the ripening and aging process of fruits and vegetables, and slow down the color changes caused by ripening and aging [26]. In addition, MeJA treatment can slow down the browning degree of fruits and vegetables by inhibiting oxidative browning and maintaining their fresh appearance and color, which was confirmed in this study.
Enzymatic browning is the main cause of browning of fresh-cut fruits and vegetables. It is an oxidative browning process catalyzed by specific enzymes. PPO is one of the most common catalytic enzymes, which can catalyze the oxidation of polyphenols. Oxidized phenols or quinone compounds are produced, causing browning [27]. POD has dual functions in fresh-cut fruits and vegetables. On the one hand, POD can remove H2O2 and lipid peroxides and maintain the metabolic balance of active oxygen in fruits and vegetables. On the other hand, in the presence of H2O2, POD can oxidize phenolic compounds, leading to therowning of fruits and vegetables [28].
MeJA has antioxidant properties that reduce oxidation reactions and reduce the level of oxidation in fruits and vegetables. In this study, MeJA was used to treat fresh-cut desert Cistanche deserticola, which inhibited the activities of PPO and POD, kept the total phenolic content at a high level, slowed down the enzymatic reaction, and delayed the degree of browning of fresh-cut desert Cistanche deserticola during storage. Similar to the research results in this article, Ji Yue [24] and other studies showed that MeJA treatment promoted the accumulation of total phenols, improved the antioxidant activity of fresh-cut pineapple, and maintained its storage quality; Chen Xurui [28] found that MeJA treatment reduced the During the storage of cherries, PPO and POD activities reduced enzymatic browning and extended the shelf life of cherries; Guan [29] et al. found that MeJA treatment inhibited the activity of PPO during the storage of fresh-cut broccoli and induced the accumulation of total phenols. , thereby improving the antioxidant capacity of fresh-cut broccoli and maintaining its storage quality. MDA is the final product of membrane lipid peroxidation, and its content can be used as a marker to determine whether fresh-cut Cistanche deserticola has entered aging. As the storage time increases, the antioxidant enzyme activity of fresh-cut Cistanche deserticola decreases, leading to an imbalance in its active oxygen metabolism, accumulation of active oxygen and induction of membrane lipid peroxidation. Guan Yuge [30] found that MeJA treatment can reduce oxidation reactions, reduce the degree of intracellular lipid peroxidation, and thereby reduce the generation of malondialdehyde, which is consistent with the results of this article.
4 Conclusion
In this study, MeJA treatment delayed the increase in browning degree, MDA, PPO and POD activities of vacuum-packed fresh-cut desert Cistanche deserticola during storage, increased the total phenolic content, thereby delaying the enzymatic reaction caused by fresh cutting; it It also better maintains the hardness and TSS content of fresh-cut desert cistanche, slows down color changes, weight loss, and microbial reproduction, thereby extending the storage period of fresh-cut desert cistanche. Principal component analysis results showed that 200 µmol/L MeJA treatment had the best preservation effect on fresh-cut desert Cistanche deserticola.
References
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