Journal of agriculture & life science (농업생명과학연구)

Institute of Agriculture & Life Science, Gyeongsang National University (경상대학교 농업생명과학연구원)
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Effects of Methyl Jasmonate on Shelf Life of Paprika

Methyl Jasmonate 처리가 파프리카의 저장 수명에 미치는 영향

  • Kim, Hui-Eun (Department of Horticulture, Gyeongsang National University) ;
  • Hwang, Mi-Ran (Department of Horticulture, Gyeongsang National University) ;
  • Eom, Jae-Hoo (Department of Horticulture, Gyeongsang National University) ;
  • Choi, Hyo-Gil (Protected Horticulture Experiment Station, National Institute of Horticultural & Herbal Science, RDA) ;
  • Kang, Nam-Jun (Department of Horticulture, Gyeongsang National University)
  • Received : 2012.11.18
  • Accepted : 2014.09.19
  • Published : 2014.10.31
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Abstract

Effects of methyl jasmonate (MeJA) on chilling injury, pitting, fruit stalk browning, rotting of paprika fruit under low temperature were investigated. The chilling injury was not effective on immersion and spray treatment with 0.1mM MeJA, was effectively reduced by 0.1 mM Vapor treatment. The occurrence of pitting and fruit stalk browning of paprika fruit was more effectively 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 % by vapor treatment with MeJA compared with the 47.2 % of control. The results showed that vapor treatment with MeJA were effective on the shelf life extension of paprika under low temperature.

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 표면의 pitting과 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.

Keywords

Acknowledgement

Supported by : 농촌진흥청

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