Articles
The effect of methyl jasmonate on internal browning incidence and postharvest quality of ‘Huai-mun’ pineapple fruit
Article number
1245_16
Pages
107 – 114
Language
English
Abstract
The effect of methyl jasmonate (MeJA) on internal browning (IB) and postharvest quality of Huai-mun pineapple fruit was investigated.
Fruit were harvested at the green mature stage and dipped in MeJA at concentrations of 0 (control), 10‑2, 10‑3 and 10‑4 M for 5 min prior to storage at 10°C for four weeks.
Each week, fruit were randomly removed to room temperature for ripening prior to fruit quality determinations.
A completely randomized experiment was conducted with four replications (1 fruit/replication). Data analysis was performed by using ANOVA and means were compared by using DMRT at 95% confidence level.
MeJA did not reduce IB development in this study.
The internal browning (IB) symptoms limited storage life to only 1.25 weeks after treatment with 10‑2 M MeJA while it was 1.5 weeks in control fruit and in 10‑3 M MeJA. A concentration of 10‑4 M MeJA enabled fruit to be stored for 2.5 weeks.
In addition, MeJA significantly (p<0.05) delayed fruit ripening as shown by only a small change in shell colour from green to yellow and delayed weight loss, especially at 10‑4 M. Lightness (L*) value decreased during storage.
Vitamin C concentration in the core and flesh decreased throughout storage. 10‑4 M MeJA delayed electrolyte leakage during the first week of storage.
Furthermore, MeJA slightly delayed changes in TA and SSC in extracted pineapple juice without any significant (p>0.05) difference.
Therefore, the application of 10‑4 M MeJA could maintain the quality of Huai-mun pineapple fruit harvested at a mature green stage for up to 2.5 weeks at low temperature.
Fruit were harvested at the green mature stage and dipped in MeJA at concentrations of 0 (control), 10‑2, 10‑3 and 10‑4 M for 5 min prior to storage at 10°C for four weeks.
Each week, fruit were randomly removed to room temperature for ripening prior to fruit quality determinations.
A completely randomized experiment was conducted with four replications (1 fruit/replication). Data analysis was performed by using ANOVA and means were compared by using DMRT at 95% confidence level.
MeJA did not reduce IB development in this study.
The internal browning (IB) symptoms limited storage life to only 1.25 weeks after treatment with 10‑2 M MeJA while it was 1.5 weeks in control fruit and in 10‑3 M MeJA. A concentration of 10‑4 M MeJA enabled fruit to be stored for 2.5 weeks.
In addition, MeJA significantly (p<0.05) delayed fruit ripening as shown by only a small change in shell colour from green to yellow and delayed weight loss, especially at 10‑4 M. Lightness (L*) value decreased during storage.
Vitamin C concentration in the core and flesh decreased throughout storage. 10‑4 M MeJA delayed electrolyte leakage during the first week of storage.
Furthermore, MeJA slightly delayed changes in TA and SSC in extracted pineapple juice without any significant (p>0.05) difference.
Therefore, the application of 10‑4 M MeJA could maintain the quality of Huai-mun pineapple fruit harvested at a mature green stage for up to 2.5 weeks at low temperature.
Authors
S. Promsane, M. Krajayklang
Keywords
storage life
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