Effect of Putresine and Methyl Jasmonate on Antioxidant Responses in Peel and Pulp of Orange (Citrus sinensis L. var. Valencia) Fruit

Document Type : Research Paper


Department of Horticultural Science, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran


This experiment was carried out to determine the effects of putrescine and methyl jasmonate on lipid peroxidation and altering the peroxide hydrogen of peel and pulp of Valencia orange fruit. Orange fruits were treated with 0 (control), 2.5 and 5 mM putrescine, and 0 (control), 10 and 20 µM methyl jasmonate, then stored at 5±1 °C, 85-90% relative humidity for four months. Oranges treated with 5 mM putrescine and 10 µM methyl jasmonate had significantly lower lipid peroxidation and peroxide hydrogen of peel and pulp and lower chilling injury percentage than the non-treated fruits. Polyphenol oxidase (PPO) activity was considerably increased in the treated and non-treated fruits but, the treated fruits exhibited significantly lower activity of PPO. Peroxidase (POD) activity increased at first and then decreased. However, the treated fruits exhibited significantly higher activity of POD than the control fruits during the storage period. In conclusion, fruits treated with 5 mM putrescine combined with 10 µM methyl jasmonate showed the best effect.


Article Title [فارسی]

تاثیر پوتریسین و متیل جاسمونات روی پاسخ های آنتی اکسیدانی در پوست و گوشت میوه های پرتقال رقم والنسیا

Authors [فارسی]

  • سهیلا محمدرضا خانی
  • زهرا پاک کیش
  • وحیدرضا صفری
گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه تبریز
Abstract [فارسی]

پرتقال والنسیا یکی از مهمترین رقم­های پرتقال در ایران است. این آزمایش به منظور تعیین تاثیر پوتریسین و متیل جاسمونات روی پراکسیداسیون لیپیدها و تغییر پراکسید هیدروژن روی پوست و گوشت پرتقال والنسیا انجام شد. میوه­های پرتقال با پوتریسین 0، 5/2 و 5 میلی مولار و متیل جاسمونات 0، 10 و 20 میکرومولار تیمار شدند و در دمای 5 درجه سانتی گراد  و رطوبت نسبی 85 تا 90 درصد برای مدت 4 ماه  ذخیره شدند. نتایج نشان دادند که میوه­های تیمار شده با پوتریسین 5 میلی‏مولار و متیل جاسمونات 10 میکرومولار به طور معنی­داری کمترین میزان پراکسیدهیدروژن، پراکسیداسیون لیپیدها و درصد سرمازدگی نسبت به میوه­های تیمار نشده را دارند. فعالیت پلی فنول اکسیداز و پراکسیداز به طور قابل توجهی در میوه­های تیمار شده در طی مدت انبارمانی افزایش پیدا کرد.  بنابراین، تیمار با پوتریسین 5 میلی مولار و متیل جاسمونات 10 میکرومولار بهترین تاثیر را روی میوه­ها داشت.


Keywords [فارسی]

  • پراکسیداسیون لیپیدها
  • پراکسیدهیدروژن
  • قهوه­ ای شدن
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