Effect of methyl jasmonate on physiological and biochemical quality changes of longkong fruit under low temperature storage

Abstract

Introduction. Longkong (Aglaia dookkoo Griff.) fruit is a non-climacteric tropical fruit and grows widely in the SouthEast Asia. It has a unique taste and nutritional properties that make it more valuable to export. However, longkong exhibits a shorter shelf life at ambient (25 • C for 3−5 days) and low temperature (13 • C for 10 days) storage. Therefore, there is an urgent need to extend its shelf life and marketability by using an inexpensive and proficient technique. Materials and methods. Methyl jasmonate (MeJA) treatments with different concentrations (10, 20 and 30 μMol L −1) were used to control physiological and biochemical quality changes of longkong fruit stored at 13 • C and 85% relative humidity. Fruit with no MeJA treatment served as control. The physiological and biochemical quality analyses were carried out at every four days of the interval. Results and discussion. Longkong pericarp chilling injury (CI) index and ion leakage severely increased in the control fruits as compared with MeJA treated fruit. The increased of pericarp phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) activities were well controlled by MeJA treatments. Fruit polygalacturonase (PG), pectin methyl esterase (PME) and lipoxygenase (LOX) activities were significantly controlled in MeJA treated fruit. Fruit superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPX) activities found higher level in the MeJA treated fruit. Conclusion. The different concentrations of MeJA treatment effectively reduced the severity of physiological and biochemical quality changes in longkong fruit under prolonged low temperature storage.

Postharvest treatments with γ‐aminobutyric acid, methyl jasmonate, or methyl salicylate enhance chilling tolerance of blood orange fruit at prolonged cold storage

“…It has been reported that after receiving signals from MeJA, fruit cells might activate these defense mechanisms by increasing the gene expression of secondary metabolite biosynthesis . Furthermore, MeJA and MeSA treatments can cause the enhancement of heat shock proteins and, consequently, ameliorate CI symptoms in the fruit . For instance, vapor treatments with MeJA and MeSA of pomegranate fruit were effective in preventing CI .…”

Ripening of ‘Kumagai’ guavas and anthracnose control as affected by methyl jasmonate

“…physiological and biochemical changes, increasing the antioxidant capacity and prolonging the postharvest storage at low temperature (Venkatachalam and Meenune 2015). The effects of exogenous MJ on fruit ripening are not clear yet and are dependent on the species, cultivars, and physiological stage of the fruit (Fan et al 1997;Khan and Singh 2007;Ziosi et al 2008;Kucuker and Ozturk 2014).…”

Postharvest physiology and handling of longkong fruit: A review

“…The longkong pericarp (exocarp) contains plenty of trichomes, and it is the potent stimulator of PPO and POD activities during environmental stress conditions [13]. Storing longkong fruit at low and high temperatures causes severe pericarp browning and decreases its shelf life [49]. Storing longkong fruit at 18…”

“…The combination of chemical treatments and lowtemperature storage are very effective for decreasing the loss of fruit firmness during extended storage. Longkong fruit treated with methyl jasmonate (MeJA) during low-temperature storage had decreased activities of PG and PME [49]. Sangkasanya and Meenune [59] reported that storing longkong fruit in MAP (10% CO 2 and 5% O 2 ) at 18…”

“…Meenune et al [56] reported that treating longkong fruit with 20 μmol L −1 methyl jasmonate (MeJA) increased the proline content in the pericarp, which could control pericarp browning and fruit drop from clusters. Venkatachalam and Meenune [49] found that treating longkong fruit with MeJA (30 μmol L −1 ) and storing it at 13…”