茉莉酸
茉莉酸甲酯
化学
叶绿素
采后
叶绿素荧光
园艺
叶绿素b
内生
生物化学
植物
生物
水杨酸
有机化学
基因
作者
Huixin Fang,Feng Luo,Pengxia Li,Qian Zhou,Xin Zhou,Baodong Wei,Shunchang Cheng,Hongsheng Zhou,Shujuan Ji
出处
期刊:Food Chemistry
[Elsevier]
日期:2020-03-01
卷期号:309: 125737-125737
被引量:53
标识
DOI:10.1016/j.foodchem.2019.125737
摘要
Chlorophyll degradation is the main reason for postharvest yellowing of broccoli. To uncover the role of jasmonic acid (JA) on the degradation of chlorophyll, broccoli flowers were treated with exogenous methyl jasmonate (MeJA) and diethyldithiocarbamic acid (DIECA). We found a surge of endogenous JA content with the yellowing process, and a significant correlation between JA and chlorophyll content. MeJA treatments led to increased endogenous JA, increased allene oxide cyclase (AOC) activity, and enhanced expression of JA synthesis genes. MeJA caused a stronger reduction in the maximum quantum yield (Fv/Fm), fluorescence decline ratio (Rfd), and total chlorophyll content, advanced the peak of pheide a oxygenase (PAO) activity, and up-regulated the expression of chlorophyll degradation genes. The DIECA treatment resulted in lower endogenous levels of JA, and AOC and 12-oxo-phytodienoic acid reductase (OPR) activity. This study revealed that the potential role of JA on broccoli yellowing is to promote the chlorophyll degradation.
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