The effect of methyl jasmonate on internal browning incidence and postharvest quality of 'Huai-mun' pineapple fruit
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.
Promsane, S. and Krajayklang, M. (2019). The effect of methyl jasmonate on internal browning incidence and postharvest quality of 'Huai-mun' pineapple fruit. Acta Hortic. 1245, 107-114