Journal
FOOD CHEMISTRY
Volume 305, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125483
Keywords
Kiwifruit; Methyl Jasmonate; Soft rot; Induced resistance; Defence enzyme; Gene expression
Funding
- Jiangxi Province Fruit and Vegetable Postharvest Processing Key Technology and Quality and Safety Collaborative Innovation Center Project [JXGS-03]
- Jiangxi Provincial Department of Education Research Project [GJJ160355]
- Natural Science Foundation of Jiangxi Province [20192BAB204018]
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Kiwifruit (Actinidia deliciosa cv. Jinkui) were treated with 0.1 mmol/L methyl jasmonate (MeJA) to investigate the effects on disease resistance to soft rot caused by Botryosphaeria dothidea. The results showed that MeJA treatment significantly reduced the diameter of lesions after inoculation with B. dothidea. This treatment significantly enhanced the activities of related antioxidant protective enzymes, defence-related enzymes including catalase (CAT), peroxidase (POD), superoxide dismutase (SOD), polyphenol oxidase (PPO), chitinase (CHI), beta-1,3 glucanase (GLU) and increased the accumulation of total phenolic content, while the degree of membrane lipid peroxidation was reduced. MeJA treatment effectively enhanced gene expression of AcPOD, AcSOD, AcCHI and AcGLU. The results from this research suggest that MeJA treatment is a promising and safe strategy for controlling postharvest rot soft of kiwifruit.
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