Effect of methyl jasmonate on wound healing and resistance in fresh-cut potato cubes
Fuhui Zhou, Aili Jiang, Ke Feng, Sitong Gu, Dongying Xu and Wenzhong Hu
Postharvest Biology and Technology, Volume 157, November 2019, 110958
2019
บทคัดย่อ
The aim of this study was to investigate the effects of methyl jasmonate (MeJA) treatment on physiology and quality attributes of fresh-cut potato cubes during storage. The fresh-cut potato cubes treated with MeJA showed occurrence of enzymatic browning, with higher total phenol and flavonoid content than the control cubes during 144โ€ฏh of storage at room temperature (23โ€ฏ±โ€ฏ1โ€ฏ°C). The activity of polyphenol oxidase (PPO), peroxidase (POD) and catalase (CAT) in fresh-cut potato cubes have also been increased significantly by MeJA treatment. MeJA induced an increase of activity in phenylalnine ammonialyase (PAL), cinnamate-4-hydroxylase (C4H) and 4-coumarate-CoA ligase (4CL) of fresh-cut potato cubes, compared to the control. RT-qPCR showed that the gene expression of PAL, C4H, 4CL, PPO, POD and CAT was significantly higher in MeJA-treated cube parenchyma tissues than that in control. Our experiments also showed that MeJA treatment could maintain firmness but enhanced the browning of the fresh-cut cubes. In addition, the parenchyma tissues of MeJA-treated fresh-cut cubes also showed higher suberin polyphenolic (SPP) and thicker cell wall than that in the control.