Regulatory influences of methyl jasmonate and calcium chloride on chilling injury of banana fruit during cold storage and ripening

Abstract

Fruit quality is preserved through cold storage, but climacteric fruits are prone to chilling injury (CI) which limits their shelf life and marketability. Two postharvest treatments, 1 mM methyl jasmonate (MeJA) and 4% (wt/vol) calcium chloride (Ca2+), were separately used to investigate their influences on chilling injury (CI) incidence and fruit quality in unpacked banana cultivar “Grand Nain” during cold storage and subsequent ripening. Banana fruits were dipped for 2 min in aqueous emulsions containing 1% Tween‐80—used here as a surfactant with untreated fruits being used as control. Fruits were stored at 10 ± 2 or optimal 14 ± 2°C temperature and relative humidity 85%–90% for a 20‐day cold storage period and then removed from cold storage at 5, 10, 15, and 20 days followed by ripening at 22 ± 2°C. Treatments with MeJA or Ca2+ significantly reduced CI in banana fruit during cold storage and subsequent ripening temperature. Untreated controls exhibited increased CI, weight loss, and decreased hue angle, as well as firmness. In contrast, the aforementioned changes were considerably delayed after treatments with MeJA or Ca2+. Application of MeJA or Ca2+ also increased total phenolic compound contents and maintenance of total antioxidant activity throughout cold storage and during ripening periods as compared to that of the control. These findings indicate that coating bananas with 1 mM MeJA or 4% (wt/vol) Ca2+ can improve the postharvest quality and shelf life of fruits, and it can ameliorate chilling injury during cold storage and at ripening temperature.

Effect of calcium treatment on the browning of harvested eggplant fruits and its relation to the metabolisms of reactive oxygen species (ROS) and phenolics

“…Calcium was established to play a key role in horticultural fruit storage (Elbagoury et al, 2021;X. Kou et al, 2015).…”

“…Calcium was established to play a key role in horticultural fruit storage (Elbagoury et al., 2021 ; X. Kou et al., 2015 ). However, there are few studies about the effects of calcium application on eggplant fruits.…”

“…Wang et al found that exogenous calcium treatment increased cherry firmness and reduced pitting (Wang et al., 2014 ). 4% Ca 2+ can improve the postharvest quality and shelf life of bananas, indicating that coating bananas with calcium improves the postharvest quality and shelf life of fruits (Elbagoury et al., 2021 ). However, little is known about the function of calcium in the eggplant fruit.…”

Comprehensive genome-wide analysis of calmodulin-binding transcription activator (CAMTA) in Durio zibethinus and identification of fruit ripening-associated DzCAMTAs

“…Fruit ripening is also affected by environmental conditions, such as biotic and abiotic stresses [ 9 ]. Additionally, calcium (Ca 2+ ) has been implicated in maintaining fruit firmness and delaying ripening [ 10 , 11 ]. Often, molecular mechanisms mediating plant responses to environmental and hormonal signals involve signaling cascades in which Ca 2+ acts as a pivotal second messenger [ 12 , 13 ].…”

Arachidonic acid treatment combined with low temperature conditioning mitigates chilling injury in cold‐stored banana fruit

“…Banana, a typical tropical fruit, is extremely sensitive to low temperatures and prone to develop CI at temperatures below 13 °C, which negatively influences the shelf‐life and quality after harvest (Hao et al ., 2019). Recently, various applications such as ultraviolet C (UV‐C), salicylic acid (SA), fibroin, progesterone, malic acid, hydrogen sulphide, methyl jasmonate (MeJA) and calcium chloride treatments have been shown to mitigate CI in bananas (Pongprasert et al ., 2011; Huang et al ., 2016; Li et al ., 2016a; Hao et al ., 2019; Khademi et al ., 2019; Liu et al ., 2019; Elbagoury et al ., 2021). However, information on the effects of arachidonic acid (ARA) treatment for controlling or alleviating CI in cold‐stored bananas remains limited.…”