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Food Chem. 2014 Feb 15;145:86-9. doi: 10.1016/j.foodchem.2013.08.019. Epub 2013 Aug 11.

Effect of MeJA treatment on polyamine, energy status and anthracnose rot of loquat fruit.

Author information

1
College of Food Science and Technology, Nanjing Agricultural University, Weigang 1, Nanjing 210095, PR China; Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture, Liuying 100, Nanjing 210014, PR China.

Abstract

The effect of methyl jasmonate (MeJA) on changes in polyamines content and energy status and their relation to disease resistance was investigated. Freshly harvested loquat fruit were treated with 10 μmol l(-1) MeJA and wound inoculated with Colletotrichum acutatum spore suspension (1.0 × 10(5) spores ml(-1)) after 24h, and then stored at 20 °C for 6 days. MeJA treatment significantly reduced decay incidence. MeJA treated fruit manifested higher contents of polyamines (putrescine, spermidine and spermine) compared with the control fruit, during storage. MeJA treatment also maintained higher levels of adenosine triphosphate, and suppressed an increase in adenosine monophosphate content in loquat fruit. These results suggest that MeJA treatment may inhibit anthracnose rot by increasing polyamine content and maintaining the energy status.

KEYWORDS:

Anthracnose rot; Energy; Loquat; MeJA; Polyamines

PMID:
24128452
DOI:
10.1016/j.foodchem.2013.08.019
[Indexed for MEDLINE]

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