Effect of Jasmonic acid methyl ester treatment on the physiological and biochemical reactions of fresh-cut apple

In order to determine the effect of Jasmonic acid methyl ester (MeJA) on the physiological and biochemical reactions of fresh-cut Fuji apple, 1cm3 small cube pieces were measured the enzymes activity and the indexes that related to maturity and aging every 2d. After dipping in 100, 400, 1600μmol/L MeJA solution for 30min, fresh-cut apples were packed and stored at 5℃, respectively. The results indicated that MeJA treatments stimulated the activities of LOX、PAL、CAT、PPO while it inhibited the activity of APX and controlled the increase of relative electrical conductivity and the content of MDA. Exo-MeJA treatments launched the defense reaction of the fresh-cut Fuji apple, and caused the activities of the key enzymes related with defense responses increased. It suggested that as a effective method, appropriate concentration of MeJA treatments might be used before the storage of fresh-cut apple to prolong the storage period and maintain the fresh quality.