Effects of Methyl Jasmonate Treatment after Harvest on Blue Mould and Storage Quality of ‘Fuji’ Apple Fruit

doi:10.7506/spkx1002-6630-201502049

Abstract

Abstract:

Apple (Malus domestic cv. Fuji) fruit were used to study the inhibitory effects of postharvest treatment with
methyl jasmonate (MeJA) on Penicillium expansum inoculated in wounded apples as well as the influence on hydrogen
peroxide (H2O2) content, superoxide dismutase (SOD) and catalase (CAT) activities, and storage quality. The results
indicated that dipping in 100 μmol/L MeJA for 10 min was the most effective against blue mould of apple fruit. In addition,
postharvest MeJA treatment increased the SOD activity, promoted the accumulation of H2O2, inhibited CAT activity and
enhanced the content of ascorbic acid and decreased weight loss, while not significantly affecting flesh hardness or the
contents of total soluble solids and titratable acid in apple fruit. These results suggest that MeJA induces disease resistance
and maintains fruit quality, and this effect may be associated with increased antioxidant ability.

Key words: Fuji apple, methyl jasmonate (MeJA), blue mould, reactive oxygen species, quality

CLC Number:

TS255.3

LI Canying1, GE Yonghong1,*, ZHU Danshi1, ZHANG Huijun2. Effects of Methyl Jasmonate Treatment after Harvest on Blue Mould and Storage Quality of ‘Fuji’ Apple Fruit[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201502049.

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Effects of Methyl Jasmonate Treatment after Harvest on Blue Mould and Storage Quality of ‘Fuji’ Apple Fruit

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