Articles
REDUCTION OF CHILLING INJURY BY METHYL JASMONATE
Article number
368_108
Pages
901 – 907
Language
Abstract
Freshly harvested zucchini squash were treated with methyl jasmonate and then stored at 5 °C to evaluate the effectiveness of the chemical in reducing chilling injury.
A pressure of 82.7 kPa for 3 min was used for the infiltration of the chemical.
Control fruit were similarly treated with distilled water.
The results showed that treatment with methyl jasmonate delayed the development of chilling injury symptoms in zucchini squash.
A concentration of 0.5 mM showed a comparable effect in reducing chilling injury as that of 1 mM. Analysis of polyamines in zucchini squash showed that putrescine increased with time in storage at 5 °C while spermidine and spermine decreased during the same period.
Methyl jasmonate treatment did not have an appreciable effect on putrescine but maintained higher levels of spermidine and spermine during 5 °C storage.
A pressure of 82.7 kPa for 3 min was used for the infiltration of the chemical.
Control fruit were similarly treated with distilled water.
The results showed that treatment with methyl jasmonate delayed the development of chilling injury symptoms in zucchini squash.
A concentration of 0.5 mM showed a comparable effect in reducing chilling injury as that of 1 mM. Analysis of polyamines in zucchini squash showed that putrescine increased with time in storage at 5 °C while spermidine and spermine decreased during the same period.
Methyl jasmonate treatment did not have an appreciable effect on putrescine but maintained higher levels of spermidine and spermine during 5 °C storage.
Authors
C. Yi Wang
Keywords
Cucurbita pepo, polyamines, putrescine, spermidine, spermine
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