Methyl Jasmonate Reduces Chilling Injury and Maintains Postharvest Quality of Mango Fruit

• Published in: Journal of agricultural and food chemistry 2000-02, Vol.48 (2), p.515-519
• Main Authors: González-Aguilar, G. A, Fortiz, J, Cruz, R, Baez, R, Wang, C. Y
• Format: Article
• Language: English
• Subjects: Acetates - pharmacology; Biological and medical sciences; Cold Temperature; Cyclopentanes - pharmacology; Food Handling - methods; Food Handling - standards; Food industries; Fruit - drug effects; Fruit - standards; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Oxylipins
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf9902806

Exposure of mango (Mangifera indica cv. Tommy Atkins) fruit to methyl jasmonate (MJ) vapors (10-4 M) for 24 h at 25 °C reduced chilling injury during subsequent storage for 21 days at 7 °C and after 5 days of shelf life at 20 °C. The chilling tolerance induced by MJ was positively correlated with the reduction in the percent ion leakage of mango tissue. The overall quality of MJ-treated fruit was also better than that of control fruit. MJ treatment increased the total soluble solids but did not affect titratable acidity or pH. MJ also did not change the normal climacteric rise in respiration, water loss, and softening rates. The efficacy of MJ to reduce chilling injury and decay of mango could be related to the tolerance induced at low temperature. It was concluded that MJ treatment may prevent chilling injury symptoms of mango without altering the ripening process. Keywords: Mangifera indica; methyl jasmonate; chilling injury; ion leakage; overall quality