Methyl jasmonate reduces chilling injury symptoms and enhances colour development of 'Kent' mangoes

• Published in: Journal of the science of food and agriculture Vol. 81; no. 13; pp. 1244 - 1249
• Main Authors: González-Aguilar, G A, Buta, J G, Wang, C Y
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.10.2001; Wiley
• Subjects: Biological and medical sciences; chilling injury; decay; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Mangifera indica; methyl jasmonate; organic acids; sugars; Refrigerated storage; Fruit; Cold; Chemical treatment; Quality; Color; Alteration; Postharvest; Food preservation; Mango; Stored food product
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.933

Treatment of mango (Mangifera indica cv ‘Kent’) fruits with methyl jasmonate (MJ) vapour for 20 h at 20 °C reduced chilling injury (CI) symptoms and enhanced skin colour development. MJ at 10−4 M was the most effective concentration for reducing CI and decay in fruits stored at 5 °C followed by 7 days at 20 °C (shelf‐life period). The use of 10−5 M MJ enhanced yellow and red colour development of mangoes stored at 20 °C. These fruits possessed higher L*, a* and b* values than untreated fruits and those treated with 10−4 M MJ. Ripening processes were inhibited by cold storage (5 °C) in control fruits. After cold storage and shelf‐life period, fruits treated with 10−5 M MJ ripened normally and contained the highest total soluble solids (TSS). These fruits also maintained higher sugar and organic acid levels than fruits subjected to other treatments. We concluded that MJ treatment could be used to reduce decay and CI symptoms and also to improve colour development of mango fruits without adversely affecting quality. © 2001 Society of Chemical Industry