Cold storage is a widely employed technique for prolonging the post-harvest shelf life of ‘Nanguo’ pear. Nonetheless, this method has been observed to diminish the fruit’s aromatic properties. Given the significance of aroma in determining the volatile quality, this research endeavors to examine the impact of methyl jasmonate (MeJA) in preserving aroma content, while also delving into the underlying molecular mechanisms that contribute to its efficacy. Upon observing the metabolic changes, it was found that the pear, sprayed MeJA, could keep higher the content of aroma, ascorbic acid, polyphenol, oleic acid, linoleic acid, and linolenic acid than the control, but stearic acid and H₂O₂ were decreased. The enzyme activities of lipoxygenase (LOX), alcohol acyl transferase (AAT), and catalase (CAT) were enhanced by MeJA treatment, but the polyphenol oxidase (PPO) was inhibited. Moreover, the gene expression levels of LOX, AAT, CAT, stearoyl-ACP desaturase (SAD), and fatty acid desaturase 2 (FAD2) were promoted by MeJA. It is reasonable that sprayed MeJA was a reliable method for inhibiting aroma loss and triggered unsaturated fatty acid and reactive oxygen metabolisms.

冷藏是延长“南国”梨采后货架期的广泛采用的技术。尽管如此，已观察到这种方法会降低水果的芳香特性。鉴于香气在决定挥发性品质方面的重要性，本研究致力于研究茉莉酸甲酯 (MeJA) 在保留香气含量方面的影响，同时深入研究有助于其功效的潜在分子机制。观察代谢变化发现，喷施MeJA的梨，其香气、抗坏血酸、多酚、油酸、亚油酸、亚麻酸含量均高于对照，但硬脂酸和H 2 O 2_含量较高_。减少了。MeJA处理增强了脂氧合酶（LOX）、醇酰基转移酶（AAT）和过氧化氢酶（CAT）的酶活性，但抑制了多酚氧化酶（PPO）。此外， MeJA 还促进了LOX、AAT、CAT、硬脂酰 ACP 去饱和酶 ( SAD)和脂肪酸去饱和酶 2 ( FAD2)的基因表达水平。因此，喷洒 MeJA 是抑制香气损失并引发不饱和脂肪酸和活性氧代谢的可靠方法。