Effect of Methyl Jasmonate Treatment on Storage Quality of Green Bell Pepper after Transportation Vibration Simulation

Green bell pepper is rich in nutrients, but it is easy to be damaged by vibration in transportation. The green bell peppers were subjected to simulated transport vibration and treatment with 20 μmol/L methyl jasmonate (MeJA), storaging at (20±1)℃.The sensory score, fitness, respiration intensity, weight loss, and contents of soluble solids (SS), vitamin C (V_C) and chlorophyll of the green bell pepper were periodically measured to evaluate the preservative effect of MeJA treatment on green bell pepper. The results showed that the vibration-treated peppers were mechanically damaged, and the quality decreasing was accelerated. 20 μmol·L^-1 MeJA treatment could keep the sensory scores and fitness of green bell pepper, inhibite the respiratory rate and weight loss, maintain the contents of soluble solids, vitamin C and chlorophyll. And it effectively maintained the appearance quality and nutritional value of the bell pepper, reduced the stress-induced damage, and maintained the storage quality and prolonging the shelf life of bell pepper.