Methyl jasmonate 처리가 파프리카의 저장 수명에 미치는 영향
Effects of Methyl Jasmonate on Shelf Life of Paprika
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초록
파프리카 저온저장 시 저온장해, pitting, 과경갈변, 부패에 Methyl jasmonate(MeJA)가 미치는 영향을 분석한 결과 대조구(무처리)의 저온장해 발생지수 1.7과 비교하여 0.1 mM MeJA의 훈증처리 시 0.9로 가장 낮았으며, 침지와 분무처리는 효과가 없는 것으로 나타났다. MeJA의 훈증처리 시 과실 표면의pitting과 과경의 갈변 현상은 대조구 대비 각각 60.6과 72.3% 감소하였다. 또한 과실의 부패율은 대조구의 47.2%에 비해 처리구에서는 6.1%로 감소하여, MeJA의 훈증처리가 파프리카 저온저장 시 저장 수명 연장에 효과적인 것으로 분석되었다.
Abstract
Effects of methyl jasmonate (MeJA) on chilling injury, pitting, fruit stalk browning, rotting ofpaprika fruit under low temperature were investigated. The chilling injury was not effective onimmersion and spray treatment with 0.1mM MeJA, was effectively reduced by 0.1 mM Vaportreatment. The occurrence of pitting and fruit stalk browning of paprika fruit was moreeffectively reduced 60.6 % and 72.3 % by vapor treatment with MeJA compared to the control,respectively. In addition, the percent rotting of fruit was significantly reduced to 6.1 % byvapor treatment with MeJA compared with the 47.2 % of control. The results showed thatvapor treatment with MeJA were effective on the shelf life extension of paprika under lowtemperature.
참고문헌 (18)
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