Pomegranate is a kind of fruit with low temperature sensitivity. Abnormal low temperature can easily lead to chilling injury, which negatively impacts the appearance of fruit, accelerates browning and deterioration, as well as seriously reduces the consumption quality and commodity value of pomegranate. This study was carried out to determine the effect of methyl jasmonate on chilling injury of pomegranate during low temperature storage. The result showed that methyl jasmonate treatment effectively maintained edible quality of pomegranate, suppressed the polyphenol oxidase activity and the development of chilling injury index, and inhibited the decline of total phenol content and the increase of malondialdehyde content and cell membrane permeability. In addition, methyl jasmonate could also enhance the disease resistance of fruit by increasing the content of soluble protein, and effectively maintain the integrity of epidermal cell structure and tissue structure. Overall, the conclusion of this paper is that methyl jasmonate can be used as an effective means to suppress chilling injury in postharvest storage of pomegranate.

中文翻译：

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茉莉酸甲酯减轻低温贮藏期间石榴的冷害并保持其完整的果皮结构

石榴是一种温度敏感性较低的水果。异常低温容易引起冷害，影响果实外观，加速褐变和变质，严重降低石榴的食用品质和商品价值。本研究旨在确定茉莉酸甲酯对低温贮藏期间石榴冷害的影响。结果表明，茉莉酸甲酯处理有效保持了石榴的食用品质，抑制了多酚氧化酶活性和冷害指数的发展，抑制了总酚含量的下降以及丙二醛含量和细胞膜通透性的增加。此外，茉莉酸甲酯还可以通过增加可溶性蛋白质的含量来增强果实的抗病能力，有效保持表皮细胞结构和组织结构的完整性。总体而言，本文的结论是茉莉酸甲酯可作为抑制石榴采后贮藏冷害的有效手段。