Abstract: The effects of a combination of methyl jasmonate treatment and low temperature conditioning on chilling injury and active oxygen metabolism in loquat fruit（Eriobotrya japonica Lindl. ‘Jiefangzhong’）during cold storage were investigated. The combined treatment significantly reduced flesh browning index，prevented the increase of flesh firmness and decrease of extractable juice，and inhibited the accumulation of malonaldehyde（MDA）and the increase in membrane permeability. Moreover，the combined treatment maintained high activities of antioxidant enzymes including superoxide dismutase（SOD），catalase（CAT），ascorbate peroxidase（AsA-POD）and glutathione peroxidase （GSH-POD），and kept low levels of superoxide radicals（）production rate and hydrogen peroxide （H₂O₂）content. These results suggest that a combination of methyl jasmonate and low temperature conditioning treatment may maintain the balance between the formation and detoxification of active oxygen species and delay the lipid peroxidation process，thereby preventing the development of chilling injury and prolonged the storage period and shelf life of cold-stored loquat fruits.

Key words: loquat, fruit, low temperature conditioning, methyl jasmonate, active oxygen, chilling injury