Post-harvest Application of Methyl Jasmonate, 1-Methylcyclopropene and Salicylic Acid Elevates Health-promoting Compounds in Cold-stored 'Kinnow' Mandarin (Citrus nobilis Lour x C. deliciosa Tenora) Fruit

An investigation was carried out to evaluate the influence of the post-harvest application of different ethylene inhibitors viz., 1-methylcylcopropene (1-MCP; 500, 1000 and 1500 ppb), methyl jasmonates (MeJA; 1, 2 and 3 mM) and salicylic acid (SA; 1, 2 and 3 mM) on health-promoting compounds such as...

Full description

Saved in:
Bibliographic Details
Published in:International journal of fruit science 2021-01, Vol.21 (1), p.147-157
Main Authors: Baswal, A K, Dhaliwal, H S, Singh, Zora, Mahajan, BVC
Format: Article
Language:English
Subjects:
Amino acids
Antioxidants
Bioactive compounds
Cold storage
ethylene inhibitors
Flavonoids
Fruits
Health promotion
mandarin
Mandarins
Methyl jasmonate
Phenols
Proteins
Salicylic acid
Sugar
total antioxidant activity
Total phenols
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:An investigation was carried out to evaluate the influence of the post-harvest application of different ethylene inhibitors viz., 1-methylcylcopropene (1-MCP; 500, 1000 and 1500 ppb), methyl jasmonates (MeJA; 1, 2 and 3 mM) and salicylic acid (SA; 1, 2 and 3 mM) on health-promoting compounds such as total phenols, total antioxidants, flavonoids, protein, total free amino acids and sugars in cold-stored 'Kinnow' mandarin fruit. The fruit were stored at 6 ± 1°C and 90 ± 5% RH for 75 days. Fruit treated with MeJA (1 mM), 1-MCP (1500 ppb) and SA (2 mM) maintained significantly highest levels of total phenols, total antioxidants activity, flavonoids, protein, total free amino acids and sugars as compared with the control. In conclusion the post-harvest application of MeJA (1 mM), 1-MCP (1500 ppb) and SA (2 mM) can be used to maintain the highest levels of these bioactive compounds in cold-stored 'Kinnow' mandarin fruit for up to 60 days.
ISSN:1553-8362
1553-8621
DOI:10.1080/15538362.2020.1860865