中文摘要：

研究了低温预贮（10℃6d）结合茉莉酸甲酯（MeJA10μmol·L-1）处理对‘解放钟’枇杷果实冷害和活性氧代谢的影响。发现低温预贮与MeJA结合处理,能够有效降低冷藏枇杷的冷害指数,抑制果实硬度的上升和出汁率的下降;此外,显著减少枇杷果实中丙二醛（MDA）的积累并抑制细胞膜透性的升高,维持超氧化物歧化酶（SOD）、过氧化氢酶（CAT）、抗坏血酸过氧化物酶（AsA-POD）和谷胱甘肽过氧化物酶（GSH-POD）较高的活性,并降低超氧阴离子（O2-.）生成速率和过氧化氢（H2O2）含量。结果表明,低温预贮与MeJA结合处理可以维持枇杷果实活性氧代谢平衡,延缓膜脂过氧化进程,从而减轻枇杷在冷藏过程中的冷害症状,延长果实贮藏寿命。

英文摘要：

The effects of a combination of methyl jasmonate treatment and low temperature conditioning on chilling injury and active oxygen metabolism in loquat fruit（Eriobotrya japonica Lindl. ‘Jiefangzhong’）during cold storage were investigated. The combined treatment significantly reduced flesh browning index,prevented the increase of flesh firmness and decrease of extractable juice,and inhibited the accumulation of malonaldehyde（MDA）and the increase in membrane permeability. Moreover,the combined treatment maintained high activities of antioxidant enzymes including superoxide dismutase（SOD）,catalase（CAT）,ascorbate peroxidase（AsA-POD）and glutathione peroxidase （GSH-POD）,and kept low levels of superoxide radicals（O2-.）production rate and hydrogen peroxide （H2O2）content. These results suggest that a combination of methyl jasmonate and low temperature conditioning treatment may maintain the balance between the formation and detoxification of active oxygen species and delay the lipid peroxidation process,thereby preventing the development of chilling injury and prolonged the storage period and shelf life of cold-stored loquat fruits.