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

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 da...