Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of MeJA treatments on physiological and biochemical changes for Actinidia arguta[J]. Science and Technology of Food Industry, 2013, (04): 331-334. DOI: 10.13386/j.issn1002-0306.2013.04.009
Citation: Effect of MeJA treatments on physiological and biochemical changes for Actinidia arguta[J]. Science and Technology of Food Industry, 2013, (04): 331-334. DOI: 10.13386/j.issn1002-0306.2013.04.009
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Effect of MeJA treatments on physiological and biochemical changes for Actinidia arguta

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  • The Actinidia arguta variety “Fenglv” was used to study the effect of different MeJA treatment on the physiological and biochemical changes in the postharvest.The result showed that different concentrations of MeJA treatment could effectively delayed the respiration intensity, inhibition of the decline firmness and increase of the soluble solids, delayed the loss of titratable acid and vitamin C, it could also be induced by the rise of POD and CAT activity, inhibition of PPO and LOX activity increased, enhanced the resistance of Actinidia arguta fruit organizations.Such as 0.15mmol/L MeJA was significantly better than other treatments.
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