Methyl jasmonate advances fruit ripening, colour development, and improves antioxidant quality of 'Yoho' and 'Jiro' persimmon

被引：3

作者：

Ul Hasan, Mahmood ^{[1
]}

Singh, Zora ^{[1
]}

Shah, Hafiz Muhammad Shoaib ^{[1
]}

Woodward, Andrew ^{[1
]}

Afrifa-Yamoah, Eben ^{[1
]}

机构：

[1] Edith Cowan Univ, Sch Sci, 270 Joondalup Dr, Joondalup, WA 6027, Australia

来源：

FOOD CHEMISTRY | 2024年 / 459卷

关键词：

Carotenoids; Chlorophyll degradation; Colour improvement; Fruit ripening; Methyl jasmonate; Persimmon; BIOACTIVE COMPOUNDS; FLAVONOID CONTENT; PREHARVEST APPLICATION; BETA-CAROTENE; GENE-EXPRESSION; CHILLING INJURY; PEACH FRUIT; ACID; ENZYMES; ACCUMULATION;

D O I：

10.1016/j.foodchem.2024.140360

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Methyl jasmonate (MJ) has potential to regulate fruit ripening and quality. 'Yoho' and 'Jiro' persimmons were sprayed with MJ (0, 2, 4, and 6 mM), four weeks before anticipated harvest to evaluate its effects on fruit colour and bioactive compounds. Preharvest MJ application significantly improved fruit colour with increased a* , b* , chroma, and colour index. The MJ 6 mM application had significantly enhanced soluble solids content (SSC), reduced total chlorophyll content in peel and pulp, and soluble and total tannins in persimmons. MJ treatments exhibited higher contents of total phenolics, flavonoids, carotenoids, and antioxidant activities. Additionally, MJ treatments enhanced the activities of shikimate dehydrogenase (SKDH), phenylalanine ammonia-lyase (PAL), catalase (CAT), superoxide dismutase (SOD), peroxidase (POD) and lipoxygenase (LOX) enzymes. Overall, pre- harvest MJ application at 6 mM four weeks before anticipated harvest could be useful for advancing colour and improving bioactive compounds in 'Yoho' and 'Jiro' persimmons.

引用

页数：14