Effects of Methyl Jasmonate Treatment on Postharvest Litchi Browning and Energy Metabolism
He Meiying
Shuai Liang
Liao Lingyan
Yin Feilong
Liu Yunfen
Liang Yuanli
Cai Wen
Song Mubo
Huang Liangliang
Wang Min
Abstract：Litchi is primarily consumed fresh.However,it is highly susceptible to browning after har-vest,making the exploration of preservation techniques particularly important.In this study,methyl jasmonate(MeJA)at concentrations of 0,10,50 and 100 μmol/L was used to treat postharvest litchi.The changes of browning index,colorimetric values,antioxidant capacity and ATP content,and the expression of energy me-tabolism-related genes in pericarp during storage were measured to elucidate the effects of MeJA treatment on browning and energy metabolism in postharvest litchi.The results indicated that MeJA significantly inhibited browning of postharvest litchi(P＜0.05),and 100 μmol/L MeJA was the most effective.Additionally,it was found that 100 pmol/L MeJA treatment significantly maintained high erexpression of energy metabolism-related genes including LcSnRK2、LcATPb、LcAAC、LcAOX1 and LcAOX1 in later storage period,thereby sustained higher ATP content and energy charge,and ultimately inhibited the occurrence of browning.On the other hand,100 pmol/L MeJA treatment could also significantly maintain higher ascorbic acid(AsA)and glutathi-one(GSH)contents,as well as higher activities of catalase(CAT)and superoxide dismutase(SOD)in litchi pericarp in later storage period,thereby preserve stronger antioxidant capacity and delay the onset of browning.The results of this study could provide a theoretical foundation for future research on the relationship between browning and energy metabolism in postharvest litchi.
Keywords：Litchi chinensisMethyl jasmonateBrowningEnergy metabolismCorrelation analysis
Publication Date：2025-10-30
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：12( 83-94 )