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Tomato fruit were surface-sterilized with 2% (v/v) sodium hypochlorite for 2min, washed with tap water and air-dried. Fruit were immersed in 100uM MeJA and 100uM nordihydroguaiaretic acid (NDGA, Aldrich, Chemical Company, Wilwaukee, WI, USA) solutions respectively in a 50 L stainless steel vacuum container and vacuum infiltrated under low pressure (−35 kPa) for 0.5 min. Thereafter, fruit were kept in solution under air pressure for 2min and then air-dried. Water-treated fruit were used as controls. All fruit were then stored at 25±1 ◦C, 85–90% RH. Fruit samples were taken from5 fruit before treatment (time 0) and at 3, 6, 12 h within the first day after treatment and 1, 3, 6, 9 and 12 d during later storage for enzyme assays and measurements of jasmonate content, ethylene production, ACC content and superoxide anion contents. Each treatment contained three replicates of 45 fruit and the entire experiment was performed twice. [ Last edited by 昔年残梦 on 2011-4-1 at 18:16 ] |
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